Tuesday, June 19, 2012

Kale Chips

I am quite envious of my mom's garden. She has all sorts of herbs, vegetables, fruits, berries, and pretty much anything else a garden would grow. Every day seems to bring a new harvest. Today that harvest was kale. Lots and lots of kale. With the abundance of the vegetable, and knowing there are only so many kale salads one can eat, she gave me several bushels. Naturally, I made kale chips. 

For those of you curious about this healthy snack, it's very easy to make, quite high in nutrition, and depending on the amount of oil you use, relatively low in fat and calories. And for the flavor, it's really quite satisfying. My only qualm is that the texture reminds me of a crispier nori, the seaweed wrapper used for sushi. If there was some way to make these even the least bit thicker, they would be perfect. But even despite their paper thinness, I would still recommend them to anyone looking for a healthy in between meals snack.

Alternative use: Crumbled kale chips make a great seasoning for anything from popcorn to french fries.
Kale Chips


1 bushel of kale (6 oz or so)
1-2 tablespoons olive oil
salt, to taste


Preheat the oven to 300˚F and line two pans with parchment paper. 

Wash and dry the kale and remove the thick stems. Mix with olive oil in a large bowl. 

Place the kale flat on the pan, not overlapping other pieces. Sprinkle with salt.

Bake for 20 minutes.

Repeat as necessary until all the kale has been baked.


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