We all hear about the health benefits of Kale. And you’ve probably heard about one Vermont artist’s campaign to Eat More Kale. But let’s face it; if something doesn’t taste good to you, then you’re simply not going to eat it – no matter its antioxidant count or popularity.
Unlike salad greens, kale is not sweet and tender in its initial state, and it is easy to see how one might be turned off by it at first bite. However, there is a way to transform kale’s taste and texture into something completely different – a chip. Yes, crispy like the potato chip, but without the excess fat, calories, and need to fry. In fact, kale chips are incredibly easy to prepare, taste good, and retain the green’s healthy qualities. So, before you look to give that bunch of kale away to the first person who will take it, try out these chips.
This is the basic recipe to get you started with kale chips. It is seasoned with nothing more than sea salt. Feel free to experiment.
- One bunch of kale
- 1 Tbsp. olive oil
- Sea salt
- Preheat your oven to 300°F.
- Give your bunch of kale a good rinse, and then pat dry with a clean towel.
- Remove the center rib and any tough stems. You can do this by pulling the leaves right off or running a sharp knife down either side of the rib. Discard the ribs for the compost pile.
- Tear the leaves into large to medium-sized pieces and throw them into a large bowl.
- Toss the chips with olive oil and sea salt to taste.
- Coat a large baking sheet with cooking spray and then arrange the chips in a single layer.
- Bake in the preheated oven for about 20 minutes or until crisp.
- Place the chips on a rack to cool, that is, if you aren’t eating them right out of the oven.