May 9, 2011

Baked Kale Chips


I recently read an article on CookingLight.com that talked about the 7 best foods for women and along with the usual suspects of tomatoes, flaxseed and the new Little Black Dress of dairy, Greek yogurt, was the much maligned kale. Unlike that terrible $400 fuchsia bridesmaid dress that has hung in your closet since your BFF swore that after the wedding you could shorten it and get TONS of use out of it as a cocktail dress (Brides are allowed to lie. It’s their day.), kale will look good on you and it really is versatile. Girl Scouts honor.

Kale, for the uninitiated, is a dark leafy green (don’t be scared) that is chock-o-block full of Good For Ya Stuff. You know, stuff like vitamins for every letter of the alphabet and antioxidants I can’t even pronounce (can YOU say “zeazanthin”?) and calcium. It’s awesome as a side and pairs well with Asian flavors as in my Sake-Miso Glazed Salmon with Spicy Sesame Kale. It’s also outrageously delicious as a substitute for chips. You season ‘em, bake ‘em and they turn all light
and crispy and healthy and it has some ridiculously amazing nutritional information like only 43 calories and under 5 grams of fat per cup. Forget that bag of greasy potato chips. Try on some kale instead. Betcha can’t eat just one.

Baked Kale Chips

Ingredients:
1 bunch kale (I use the curly kind but any will do)
1 tablespoon olive oil (although this is the perfect time to use your oil mister if you have one) Kosher salt
Additional seasonings – You can go crazy here: lemon, red pepper flakes, sesame seeds, garlic. Just a word of warning, spicy seasonings seem to really intensify on this babies, so I take it easy on the peppery stuff and it still has kick!

Directions:
Preheat oven to 300°.

Tear leafy part of the kale from the stems and tear into whatever size you like. I try and keep them normal potato chip size.

Mist or coat with olive oil and season with salt and other seasonings of your choice. Spread evenly on a large baking sheet or two, if needed. Just make sure they aren’t crowded on the pan. These soon-t0-be-crunchies need elbow room.

Bake for 15 to 20 minutes.

*These keep very well in plastic containers so you can make as much as you want. Just be sure to let them cool completely before sealing up or they’ll release moisture and turn soggy. Not a Good Thing.


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