Become a subscriber and view posts without restrictions.
Last week, I trekked down to our local farmer’s market and had my eyes peeled for kale. I’d been curious to try the kale chips so many people had been raving about. And while I’m not a big fan of potato chips simply because they are so addictive (don’t get me wrong, they are delicious), I crave that feather light crunch and salty flavor ever so often.
I was in luck and one vender did have kale. In fact, she thanked me for buying it (a tremendously huge bunch for only $2.00) with the most grateful facial expression as though I was doing her a favor which I found very telling.
Kale tends to be one of those very hardy, beautiful garden plants that many people aren’t sure what to do with. I know I certainly didn’t until I searched the internet and found some easy to follow recipes on Bon Appetite and Smitten Kitchen.
After arriving home, in less than 25 minutes, I was nibbling on the most delicious and healthy substitute for potato chips. Light as air, delicately crunchy and full of flavor.
Here’s the recipe:
*1-3 large leaves of Kale – stem removed – leaves cut into just larger than bite-size as they will shrink in the oven
*3-4 tablespoons extra virgin olive oil
*Freshly ground pepper
1. Preheat the oven to 300 degrees
2. Prepare the kale – removing the stem and cutting leaves into just larger than bite-size pieces.
3. place on a sheet pan lined with parchment paper (for easy clean up). Drizzle with olive oil and toss with hands so that oil distributes evenly.
4. Arrange kale in one layer on the sheet pan so (don’t stack). Sprinkle salt and pepper. Place in the oven for 20 minutes.
5. Remove from the oven and carefully with a spatula, place on paper towels to soak up excess oil.
Image: (1) Simply Luxurious