Did you think we just lived off of sugar around here?
Well…no…not all of the time…
Salt is well-loved too. While this isn’t really a nod to New Year’s resolutions, I know sometimes the holiday cookie-coma makes one long for more veggies. Frankly though, I’ve been making this super-healthy snack for some time now and this blog is lacking in some of my favorite savory flavors…it’s about time kale had a moment in the spotlight.
This is the ultimate guilt-free crunchy salty chip fix.
For those who haven’t tried it, kale may seem…extremely green and intimidatingly healthy, to be honest. But to those unaware of kale’s scrumptious potential, I say to you: be bold – be open to new experiences!
No, really. If my adventures in food have taught me anything, it is to just suck it up and try something new. Like it or not, our parents were right when they held tomatoes or mushrooms or other unknowns in front of us when we turned up our noses at everything but cheese sandwiches with the crusts cut off and told us sternly, “You can’t know if you don’t like it unless you try it!”
Ugh. It’s annoyingly true. To think I could have gone my entire existence without liking mushrooms or tomatoes…trying to imagine that considering my fondness for them now is next to impossible.
My first experience with kale was in a smoothie, actually. Amazingly delicious, by the way. However, I had seen kale chips in fancy-pants packaging at the same place (*cough* Whole Foods, were I go for fun…). I’ll admit, I was intrigued, but turned off by the price – especially as compared to that of straight-up, super-nutritious, unadulterated kale. I decided to surf the Internet for homemade suggestions and found a post by a favorite blogger.
So naturally, I tried it…and was delighted! I love salt…but I try not to indulge in potato chips too often. Kale chips are a great snack when you crave something crunchy but are trying to work more greens into your diet.
This is also a great recipe to take advantage of when you have the munchies and remember that the remaining half of that huge bunch of kale you bought is slowly dying in the crisper drawer…
Or does this sort of thing only happen to me…?
Adapted from the Novice Chef
2 cups of kale, torn into pieces
½ tablespoon olive oil
Sea salt and pepper to taste
Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Rinse kale well and remove as much of the water as possible, using a salad spinner, paper towels or both. Toss the kale in a bowl with olive oil. Put kale on lined baking sheet in a single layer. Add freshly cracked black pepper to taste. Do not salt your kale yet, that will keep it from reaching optimal crispy-ness (I sound so scientific *rolls eyes*).
Bake at 375 degrees F for 9 – 12 minutes, checking at 9. Use a pair of tongs to poke the kale and see if it makes a slight crunchy sound. Once it reaches this point, take the baking sheet out and salt your guilt-free salty snack-fix! These emerald chips are best fresh out of the oven.