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Wednesday, June 08, 2011

Kale Chips

Kale and I are very early on in our relationship. I don't know why, but it's just something I haven't had a lot of. But after hearing about all of its healthful properties (like tons of vitamin A, iron, and antioxidants) I wanted to try to incorporate more of it into my diet.

It's kind of like brown rice, or quinoa. Or Birkenstocks, and sun visors. There's some health benefits in there, but they just aren't very sexy.

So therein lies the challenge. I tried to smoothie-ize kale but unlike spinach, whose taste virtually disappears in a glass of fruit and yogurt, kale really makes itself known (in a not so palatable way).

That's why chip-izing it really works for me. Crispy, salty and slightly toasty. Not quite the same as potato chips but snack-worthy nonetheless. I can tell this is the beginning of a beautiful relationship.

serves 2
recipe adapted from
prep time: 5 min / cook time: 10-15 min

1 bunch kale
1-2 tbsp olive oil
sea salt

• Preheat oven to 350˚ F. Line a baking sheet with parchment paper.
Remove leaves and tear into bite size pieces. Wash thoroughly in a salad spinner.
Drizzle kale with olive oil and sprinkle with salt.
Lay flat in one layer on a baking sheet. Bake until edges are brown but not burnt, 10-15 minutes.

• I didn't have parchment paper but used a Silpat instead, and it worked great.
I tried drizzling truffle oil over the kale after the last step - which was really good!




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