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Kale Chips

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The winter holidays are over now and what’s left, but to cozy up for the long dark nights of winter.  As I write this here in Seattle the snow is coming down for the third day in a row, the roads are icy, but our fireplace is going and I’m looking forward to wrapping up in a blanket with some wine and a good movie.

What is needed is a little comfort snack food that won’t break my New Year’s resolutions.  I’ve got a good one to share with you – kale chips.  Trust me, I know you may be skeptical, but they are so good.  And they are so fast to make and kale is currently in season in most states.

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Ingredients:

bunch of kale
2 tbsp olive oil
sea salt to taste

Optional
Garlic salt
Thyme
Garlic salt and shredded parmesan
Smoked paprika

Directions:

  1. Preheat oven to 325 degrees.
  2. Wash kale and dry in spinner.  It is important that the kale be dry.  Remove the stems from the kale and tear into large pieces
  3. Add olive oil and sea salt to a large bowl.  Add kale and toss to coat with olive oil mixture.
  4. Line a cooking tray with parchment paper and spread the kale in a thin layer.  Bake for 10-20 minutes.  Be sure to check at the 10 minute mark.  Kale should remain a nice deep green

I’ve included a list of optional ingredients that you can use to add a little extra zing to your batch, but really, use your imagination, almost anything goes.

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Here’s the low down on kale so that you can feel extra proud of yourself.  Kale is actually a form of cabbage and is loaded with fiber.  One cup of kale gives you twice your daily vitamin A, a ton of vitamin C, and 1,000 times your RDA for vitamin K.

  • Michelle Plante
  • foodrecipes

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