I’ve been hearing a lot about the goodness that is the kale chip for a while, but I’ve never tried to make them. Until now.
The Chef brought home a bunch of kale this evening, and I just found my new favorite snack. Quick, delicious, and nutritious to boot! The recipe is simple; with only three ingredients, how can it not be?
Crispy Kale Chips
- 1 bunch kale
- Olive oil
1. Wash and dry the kale thoroughly. [Using a salad spinner helps this go pretty quickly.]
2. Remove the leaves from the thick stems and tear into bite-sized pieces.
3. Place the kale on a parchment paper-lined cookie sheet.
4. Drizzle the kale with olive oil and sprinkle with salt. [I “misted” mine with olive oil using my Misto ® Olive Oil Sprayer; I love this thing as I don’t use Pam or other aerosol cooking sprays.]
5. Bake in a preheated 350°F oven 10 to 15 minutes (until the edges are brown, but not burnt).
That’s it. Crispy, crunchy goodness.
Kale is available year-round, though it is most flavorful and abundant during the winter months. It is best to select small, deep-colored kale bunches with clean leaves. Avoid kale with dry leaves as well as that with dry, browned, yellowed or coarse stems. Best when kept at 32°F, kale should be stored wrapped in plastic in the refrigerator crisper. Kale can only be kept for a few days.
Nutritionally speaking, kale is a rockstar. It is loaded with calcium, potassium, indoles (cancer-fighting substances), beta-carotenes, and other antioxidants.
If you’re not a fan of greens or are just afraid to try them, give this recipe a go … I think you’ll be pleasantly surprised!