I am a kale enthusiast. I throw it into pasta, and add to rice dishes, but my favorite way to eat it is as a chip. When baked to a crisp this leafy green takes on a rich and nutty flavor – and no, you won’t be able to eat just one.
This is the simplest recipe ever posted on the blog and very possibly one of the most delicious.
1. Buy a big bunch of leafy green tale – I like Scots Kale, but any type would work just fine.
2. Strip the leaf away from the rib. Kale has a similar structure to romaine lettuce, you just to rip the leaf down the center and discard the ribs at the end. Yes, you can use the ribs for other recipes, but right now this is all about the leaf.
3. Put the strips of leaves in a colander and rinse thoroughly and then shake to dry thoroughly. LIGHTLY drizzle olive oil over the colander and use a soft hand and a spatula or wooden spoon to mix the kale in the bowl giving each piece a hint of the olive oil.
4. Set the oven to 350 degrees. Pour the olive oil kissed leaves onto an unprepared cookie sheet, be careful to not overlap the leaves too much so they get the direct heat and crisp. Sprinkle with salt and pepper – or rosemary and thyme – or parmigiana – or truffle salt – or cayenne pepper – whatever your taste buds fancy.
5. Bake for 17 – 20 minutes.
6. Snack away. Munch. Crunch. Enjoy!
Why Kale Chips? According to WebMD, kale is one of the healthiest vegetables on the planet. It belongs to the Brassica family that includes cruciferous vegetables such as cabbage, collards, broccoli, and Brussels sprouts. Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K — and sulphur-containing phytonutrients. Carotenoids and flavonoids are the specific types of antioxidants associated with many of the anti-cancer health benefits. Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds and the fiber rich vegetable also binds bile acids and helps lower blood cholesterol and reduce the risk of heart disease, especially when cooked.
The Daily Batch 