Kale Chips

 

 

I didn’t believe it.  Nopers.  Not a chance.  Never in a million years did I believe all the hubbub about a green leafy vegetable becoming crispy and as tasty as a potato chip.  I mean, come on…potato chips rock. 

Whats the hubbub?  You haven’t heard?  OK, maybe I watch too many talk and food shows, sue me.  The claim is, that by simply dressing kale with olive oil, salt, and pepper and baking/roasting them that they will emerge from your oven not limp and wimpy but crispy, crunchy, lightly salty, and delicious.  You can see why I was skeptical. 

 I have never in my life eaten kale.  I have seen it mingling with the other vegetables in the produce isle or acting as a garnish at the local eatery, but I have never ever thought of eating it.  Maybe I am alone in this, but I don’t think I am.  It is not a very inviting vegetable and it blends in with the other greens therefore it is easily ignored and overlooked.  Not today, no sirree.  It took me a while to find, nestled ever so snugly between the collard and mustard greens.  

 

I can’t say I was worried about wasting money and or food if these turned out to be a flop….three bunches cost me whopping $0.93.  Almost broke the bank.  I wish red peppers or tomatoes were that cheap – ha! However, that 0.93 cents was well spent.  Kale chips are amazingly good.  They leave the oven crispy, crunchy, and the texture is similar to a potato chip (not as substantial though).  The bitterness of the raw vegetable is gone and left is a salty, peppery, and almost sweet flavor.  I enjoyed them and the fact that they are a quilt free snack!  Hell, its down right healthy!  Score one for the waistline! 

Ingredients

  • 3 Kale bunches ( there are about 5 varieties, any of which could be used)
  • 2-3 Tablespoonfuls Olive oil
  • salt and pepper to taste – I used 1 teaspoon salt, 1/2 teaspoon pepper)

 

Directions

  1. Preheat oven to 325°F
  2. Line baking tray with parchment paper
  3. Rinse and dry kale bunches
  4. Cut kale into small pieces – chip size if you will, removing the center stem (tough)
  5. Toss olive oil, salt, and pepper with kale in a large bowl.  Use your hands to ensure good coverage on all ‘chips’
  6. Pour onto prepared baking sheet
  7. Bake/roast for about 35 minutes.
  8. Remove from oven and enjoy!

* Adding some grated parmesan when it comes out of the oven would be a nice cheesy addition to this treat.  I would reduce the salt if this is done since parm. is considered salty! 

*Not many pictures of final product, they do turn a very dark green almost blackened…not picture worthy really.  When I can get a good one, I’ll update !

Oh and my daffodils are blooming 🙂

Published by Mallory

A twenty - something (at least for a little while longer) trying to squeeze the most out of life...but mainly baking/cooking up a storm in my kitchen while watching Netflix.

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