Kale. It’s everywhere isn’t it? Kale this, kale that, kale, kale, kale! Well, as I am sure you all know, kale is very good for you. It is low in calories and is full of good stuff like: protein, fiber, vitamins, antioxidants, omega-3 fatty acids, and calcium. It is definitely not a slouch in the health department. Kale is legitimate.
I like kale not only for being a nutritional powerhouse, but because you can use it in a variety of ways. Since kale has a tough texture it can stand up to soups, stews and pasta. For this reason you can make chips out of them. Chips? Yes, I know it doesn’t make sense. Why make something healthy into a potentially non-healthy snack. I’ll tell you why: most people are sick of kale. I mean who does this plant think it is? Does it have to be snuck into everything we eat? Must we stuff our fridges with endless bunches of kale only for them to turn yellow and then have to throw them out? When and how does all this madness end? It doesn’t. Kale isn’t going anywhere. It has been around for 2000 years. Yes, recently it has become part of our popular culture. There are bumper stickers, sweatshirts, websites and hashtags dedicated to it, but that doesn’t mean its fifteen minutes are up. No, not for a vegetable that for some cultures the name is used to say “meal”. I mean, I even bought one of those kale sweatshirts. Why? I have no idea. I probably had too many glasses of wine and suddenly a “kale” sweatshirt seemed necessary. Ironically it is too small for me to wear. I guess I should be eating more kale.
Ok, we have established this plant isn’t going anywhere. So, what do we do? Slather it with oil and make chips of course! And don’t worry they aren’t bad for you. Did you know that you need fat to help the body absorb nutrients? Fat is also needed for healthy brain function.
These chips are very tasty if you take the time to make them correctly. (Which isn’t hard as you will see below) They should be like air. They will be so light, crispy and delicious that you will be shocked you have eaten that enormous bunch of kale you thought you would never get around to eating. It’s a miracle! But really, make these chips the next time people come over and serve them with your other cocktail nibbles. People will be surprised at how much they like them. Enjoy!
Makes 2 baking sheets
1 bunch kale, torn into large pieces
4 teaspoons olive oil
Preheat oven to 325º
Line two baking sheets with parchment paper.
Depending on the size of your bunch, you should have enough for two baking sheets worth.
Tear the kale into large pieces. Be sure to remove the leaves off of the large woody stems.
Rinse the pieces (leaves) and dry with paper towel.
Make sure you dry the pieces very well.
Add half of the bunch to a large bowl or directly on the baking sheet and drizzle with 2 teaspoons of olive oil.
Massage oil into kale. This step is very important.
You want to cover each leaf with the oil, top to bottom.
Spread the kale out over the baking sheet. It should be in one layer and not too crowded.
If you have too much, take some kale off.
Sprinkle with kosher salt.
Bake for 10 minutes and then turn pan around and bake for another 10-15 minutes.
The chips should be fully baked, crispy and light as air.
Repeat with the rest of the kale.