When it comes to food likes/obsessions I am a CRUNCHY/SALTY kinda girl! I will choose a bag of chips over a chocolate sundae ANY DAY OF THE WEEK! Sadly, my love of all things crunchy & salty over sweets doesn’t do me any favors. Potato chips (try zucchini chips as a healthy alternative), and the like, really are the ultimate “empty calories.” So when my daughter-in-law Kaitlyn suggested we try making some Kale Chips to try and fulfill that crunchy/salty craving AND add a little nutrition to our diets at the same time, I was all ears!
Kaitlyn writes: A couple of weeks ago while my husband and I should have been paying attention in Sunday School we were playing a game of hang man. My husband put down a four-letter word and gave me the clue “something that tastes bad.” I think it took me one guess to figure out that it was KALE. It’s safe to say he’s been very vocal about his hatred for this vitamin-packed leafy green. And, I have to admit, I’m really not a fan of raw kale either.
We were both in stitches when we saw this Jim Gaffiigan interview on Conan a few months ago. My favorite line, “I looked at a can of bug spray, and it said, ‘Made with Real Kale!” Haha! Love it!
But seriously, let’s talk for a second about the health benefits of kale. This article from the Huffington Post has a simple rundown on why kale is something you might want to consider adding to your diet. It’s super high in beta carotene, vitamins K and C and rich in calcium. It’s also packed with phytonutrients that help with inflammation. If you’re an athlete or even just someone who frequents the gym, kale is very beneficial for sore muscles that inevitably follow a tough workout.
To avoid the yucky taste I usually just throw a couple handfuls of kale into my green smoothies. I’ve also heard that adding a little olive oil and lemon juice to raw kale can really mellow out the flavor. But the kale recipe I’ve been most intrigued by is kale chips. I’ve been dying to know what the fuss is about and finally got around to making some this week.
After they came out of the oven, I was totally nervous to try them! But I plopped one in my mouth and was pleasantly surprised that my kale had been transformed into a deliciously crunchy, salty chip. I wouldn’t go so far as to say they are exactly like a potato chip, but if you’re looking to fill a salty craving these definitely fit the bill. And what’s not to love about a tasty, guilt-free treat?
- 1 medium sized bunch of kale
- Dash of coarse kosher salt (Seasoning salt would be delicious as well.)
- 1 teaspoon extra light olive oil (I used extra light olive oil for the mild flavor but EVOO or avocado oil would be great substitutes.)
Preheat your oven to 300 degrees.
Start with a medium sized bunch of kale.
Use a small paring knife to cut the leaves off the center ribs. The ribs have a bitter taste that you don’t want in your chips.
Tear the leaves into bite sized pieces.
Rinse the leaves off. I like to put them in the strainer basket of my salad spinner for easy rinsing.
Dry the leaves until you feel like you’ve gotten as much water off as possible. One recipe I read said they need to be completely dry, but mine were still a little damp and turned out fine.
Toss the leaves with olive oil.
It only took about a teaspoon of oil to thoroughly coat all my kale. I tossed a handful of leaves at a time to make coating them a little easier.
Dig into that bowl of kale with your hands to make sure each leaf is thoroughly coated.
Arrange leaves in a single layer on a cookie sheet. I promise there is a cookie sheet under my enormous silpat ;)
Flatten out the leaves as much as possible to ensure that they cook evenly.
Bake at 300 degrees for 10-15 minutes. I definitely recommend starting with the shorter cooking time and then checking on your chips because they can burn pretty quickly.
Toss with coarse kosher salt. My salt didn’t really stick to the chips so I just made sure I had a piece of salt or two when I ate them. I love the crunch of the coarse kosher salt!
One word of warning…these chips do have a pretty strong smell so they will stink up your kitchen. Luckily Jill had some great suggestions for getting odors out of your house in yesterday’s post!
And there you have it – a delicious and nutritious snack!
Have you given kale chips a try?
- 200 grams Kale
- Kosher salt
- 1 teaspoon Olive oil extra light
- Preheat your oven to 300 degrees.
- Start with a medium sized bunch of kale.
- Use a small paring knife to cut the leaves off the center ribs.
- Tear the leaves into bite sized pieces.
- Rinse the leaves off.
- Dry the leaves until you feel like you’ve gotten as much water off as possible.
- Toss the leaves with olive oil.
- Arrange leaves in a single layer on a cookie sheet.
- Flatten out the leaves as much as possible to ensure that they cook evenly.
- Bake at 300 degrees for 10-15 minutes.
- Toss with coarse kosher salt.