I have a tendency to dislike things that are extremely mainstream or trendy. While that can sometimes be a good thing, it can be a bad thing if the trend is actually worthy of the hype. This was the case with kale chips. I remember several years ago, kale suddenly started becoming the super vegetable and was widely advertised in grocery stores, healthy restaurants, etc. Soon after, kale chip recipes started popping up in food blogs, one after another... so, even with all of the health benefits that they seemed to offer, kale chips lost their appeal to me because they seemed much too popular and over-hyped. I know... silly, right? Then, one day, I bought a bunch of kale from the Farmer's Market, and was feeling particularly lazy. While browsing around to brainstorm what to cook for dinner, my stomach continued to growl, and the recipes all seemed much too labor-intensive. Kale chips seemed so appealing at the time- they required little prep and little baking time. So I said, why not, and decided to make them.
And let me tell you..... kale chips are well worth the hype! A lot of times, we crave crunchy, salty foods-- this bitter, leafy vegetable that people dislike eating raw transforms into an amazingly light and crispy carrier of spices and seasoning! And best of all, they are incredibly good for you!! So, I am glad I jumped on the bandwagon, albeit 2 years late.
It's extremely important to not burn your kale chips, as charred kale tastes bitter and is unappetizing. As popular as kale chips are, it was quite difficult trying to find the perfect temperature and cooking method to create chips that were crunchy yet still green and not burnt. A golden rule of cooking anything in the oven seems to be lower temperature for a longer period of time to get the best results. So, after much searching, I found the perfect recipe on Not quite nigella! This recipe requires a little bit more work in that you have to flip the chips halfway through the baking time, but this little effort will be totally worth it- trust me!
Get creative with the spices that you use- for this particular day, I used ginger powder and cayenne pepper, but you can use onion powder, chili powder, paprika, cumin, or just plain old sea salt!
currently listening to:
standing egg- once again
a soft, mellow song from a very talented indie band
Kale: high in fiber, low in calories, and zero fat; high in iron and vitamin K; packed with antioxidants (carotenoids, flavonoids); anti-inflammatory with omega-3 fatty acids; high in Vitamins A & C and calcium.
1 bunch kale (any type is fine)
2 Tablespoons olive oil
any seasoning of your choice (garlic powder, cayenne pepper, paprika, etc.)
1. Preheat oven to 270F. Line baking sheet(s) with aluminum foil. Lightly grease the foil with olive oil (this will help the chips to not stick).
2. Remove the kale leaves from the stem, and rinse the leaves. Pat the leaves with paper towels to dry them.
3. In a bowl, toss the leaves together with olive oil, salt, and seasonings. Use your hands to make sure that all of the leaves are evenly covered.
4. Spread out the leaves on the baking sheets. Be careful to not overcrowd the sheets, and make sure that no leaf is on top of another (This will result in chips that are not crisp).
5. Bake for 20 minutes. At the halfway point (10 minutes), take the baking sheet out of the oven, and flip the leaves over. I find it easiest to use chopsticks to do this, but you could also use a fork, small tongs, or your hands. They may not look so crisp at this point (and look rather wet and wilted), but trust me- they will crisp up nicely in the last 10 minutes!
6. Remove from oven, and enjoy!