Crispy Kale Chips

I recently read somewhere that 2013 was the year of the kale. I have steadily noticed a trend toward healthier vegetables in everyday home cooking, which is extremely exciting for a dietitian. It makes me smile when I talk to someone about kale, swiss chard, and collard greens and they actually know what I am talking about! During my college days I was getting too accustomed to the blank stare from my clients at the mere mention of dark, leafy greens. Progress, my friends, progress.

There is a significant lack of variety of fruits and vegetables that are “in season” during the winter months in Michigan. Kale seems to be one of the only vegetables hearty enough to survive the frigid cold when grown in a hoop house. Good news for us since kale is so versatile. It can be easily sauteed with onion and garlic as side dish to meat or fish or chopped and added to soups and stews. It holds up well to cooking and provides a background earthy flavor to whatever it is added to. Incredibly delicious and good for your body.

DSC_0174

I noticed at my local health food store that kale chips are being marketed and sold in a variety of flavors. Just goes to show you that if there is a buck to be made someone will jump at the chance. Kale chips are incredibly economical, easy, and quick to make at home. Give them a try!

Ingredients

  • 1 bunch kale, washed and dried
  • Olive oil cooking spray
  • salt/pepper to taste

Preheat oven to 375 degrees F.

DSC_0179

Separate the kale leaves from the tough stem. Stems can be saved and added to stock, but they are a bit too fibrous for this recipe.

DSC_0183

Tear the kale into bite size pieces and place in an even layer on a large baking sheet.

DSC_0184

Spray the kale lightly with cooking spray and sprinkle with salt/pepper. Place in the oven and bake for 8-10 minutes until the edges are getting browned and crispy. Season lightly with salt as soon as they come out of the oven.

DSC_0197

The kale chips become light and crisp. They are delicate and can easily be crumbled; save extra kale chips in a plastic bag. The leftovers would be great crumbled on top of hummus and served with pita or added to a salad. Enjoy this light, healthy snack!

Leave a Reply

Your email address will not be published. Required fields are marked *