I finally jumped on board the kale wagon that ran amok through the foodie blogsphere a short while ago. The produce man at the grocery store tells me that most of the kale they sell goes to folks who have guinea pigs to feed. Hilarious! Not anymore, baby. Jim and I are going to be giving those guinea pig owners a run for their money when it comes to being loyal kale customers.
Now as for the kids… Sam totally hated it, and Claudia couldn’t make up her mind. But Jim and me? We loved these kale chips! Really loved them. We were so happily surprised at how delicious this was. We’re trying to eat more leafy greens, and I can’t think of a more appetizing way to do it than to turn them into crunchy chips with a dash of olive oil and salt. They were nutty and crisp and delicious. If you haven’t already tried these for yourself, you should!
Recipe: Kale Chips
1 bunch of fresh kale
2 Tbsp. olive oil
kosher or sea salt
Wash and dry one bunch of kale. Tear kale into pieces, being sure to tear stems off because they will be bitter. Preheat oven to 300 degrees. Spread half of kale pieces on non-stick baking sheet. Sprinkle with half of olive oil and some salt. Toss to coat. Cook for 15 minutes, until crispy. Remove to paper-towel while cooking second batch. (Follow same directions.)