Spring is here which means that bikini season is only 8 short weeks away. I know, that’s awful to say, but working in an industry filled with women, I here all kinds of things about the need for dieting or the need to “lose a few” before the summer. I myself will not be sporting a new bikini this year – the children would certainly be afraid – but I am always up for substituting the unhealthy with something equally tasty and 100X healthier.
Kale is a winter vegetable, but thanks to the age of modern farming, we have access to beautiful kale leaves year round. I mentioned in my braised kale post the vast health benefits fresh kale greens can have. Perhaps the idea of braising greens scared some people away because that post did not receive much attention. But ever the vigilant writer, I wanted to post a second way to use kale that I hope more people will try and embrace. Don’t let the name fool you, there is no frying involved in this recipe. Do take the gamble on this one and pick up a small bunch of kale the next time you are roaming through the grocery store. It’ll cost very little to experiment with and the results are simply unbelievable.
Ingredients (serves 4 happily)
- 1 bunch of kale
- 2 tbsp olive oil
- 1/2 tsp salt
1. Rip the kale leaves off the stem and into chip size pieces. Some will be big, some will be smaller, but none should come close to being the size of your hand. Put the kale in a large mixing bowl and add the olive oil to it. Toss to coat the leaves in oil.
2. Preheat the oven to 300 degrees. Place a silicone mat on two large baking sheets (alternatively, you can grease a baking sheet, but I haven’t tried this). Arrange the leaves on the may so no two are overlapping. Sprinkle with salt and other spices as you desire.
Note: You can change the flavor of the kale chips by sprinkling any other spice mix on. This is your chance to experiment, just remember to use spices sparingly.
3. Cook for 30 – 45 minutes or until the tips begin to turn brown. Your looking for baked through and no floppy. Check your biggest leaves first to see if they are done.
Note: Other recipes out there change the temperature and cooking times. This version dehydrates the entire leaf leaving a crispy, crumbling edges with an in fast center. If you prefer more chip like, increase the temperature to 350 degrees and cook for 20 – 30 minutes.
4. Serve without any dipping sauce. These are great on their own.