It's that time of year, when Olympia-area gardens and CSA boxes overflow with kale.
The leafy lovely is fantastic in green smoothies, even better simply wilted with a splash of olive oil and thinly sliced garlic. But how about as a substitute for fat-laden, hip-widening potato chips?
Baked kale chips
1 bunch of kale
1-2 tablespoons olive oil, to taste
Kosher salt, to taste
Preheat oven to 300° Fahrenheit. (Maybe you've somehow landed on this page from Great Britain and need a Celcius conversion? Here.)
Using a sharp knife, remove the stems and tough center ribs. Cut into munchable pieces, and then rinse and spin (if you have a salad spinner; I'm addicted to mine -- otherwise, just rinse and pat dry).
Toss in a medium-size bowl with olive oil and salt.
Arrange leaves in a single layer on two large baking sheets and bake for 20 minutes or until quite crisp -- just this side of burnt is best, but it's a fine line. Watch them like a hawk those last couple of minutes.
Remove chips from baking sheets and cool slightly before savoring. (These can also be stored in an airtight container for several days.)
Finally? Taste these crispy wonders, make a surprised face, and then dig in for some more.
Now that you're convinced, switch it up and try Swiss chard. You -- and your kids -- will be begging for more dark, leafy greens.
Comments