I love greens of all kinds…spinach, mustard greens, turnip greens, kale, romaine, cabbage. They’re part of my everyday diet. I like them raw, steamed, sauteed, pureed, in smoothies. So when I read about kale chips at Dinner with Julie and then got a huge bunch of fresh kale in my CSA distribution from this fine lady, I had to give them a try.
I was pleasantly surprised to find that kale, when baked, turns into a crispy, slightly spicy chip that reminds me of junk food. Not that I’ve ever been a junk food fan, but I am always saying that healthier food can taste fabulous. These do. They crunch and melt in your mouth just like a potato chip. Honestly. I almost felt guilty when I ate half of them all by myself, but then I remembered that it’s just kale.
It’s really up to you whether or not you want to take the rib out of the kale before you pop it in the oven. I’m not fond of the really thick rib, but I enjoy the crunch of the rib as it gets smaller. These are best the same day they’re made. At least that was my experience. If anyone knows how to keep them nice and crispy over night, let me know.
What are some of your favorite “tastes too good to be good for you” foods?
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This post is linked to Fight Back Friday at Food Renegade.
- fresh kale
- good quality extra virgin olive oil
- kosher salt
- Preheat oven to 350 degrees F.
- Trim kale and rip into chip-sized pieces. The ‘chips’ shrink slightly in the oven so I make them a little bigger. Wash and dry kale in a salad spinner. If you don’t have a salad spinner, fill a large bowl with water, drop the kale in, swirl it around, and then dry the kale on paper towels.
- Line a baking sheet with aluminum foil for easy clean-up. Place dry kale on baking sheet. Drizzle with olive oil, toss to coat, and then arrange kale in a single layer. Sprinkle with kosher salt. Bake for 15 – 20 minutes or until kale is crispy.