I happen to love kale – cooked, raw, roasted, you name it. But even better, my kids like it, especially when it’s served up as kale chips. Why is this a survival tip? Because if on those busy days, when you’re putting some crappy, less-than-healthy food on the table out of necessity because you are a) late; b) on your way to a baseball practice; c) desperate; or d) all of the above, you can assure yourself that you’ve served one food with some redeeming qualities.
And they’re easy. Here’s the recipe.
- Preheat your oven to 220 degrees.
- Wash and pat dry one bunch of kale. Any kind will do, but I like to use the Lacinato (or Dino) kale because the curly kale can be a little like choking down a hairball if it gets too crispy.
- Slice lengthwise to remove the stems, then slice across so you get pieces that are roughly chip-sized.
- Toss them in olive oil – I usually find that somewhere between 1 and 2 TBSP of olive oil will work depending on how large the head of kale is.
- Spread them out on a cookie sheet – you may need two. If you can keep them to one layer, they cook faster.
- Sprinkle on a little sea salt.
- Put them in the oven for 25 minutes, then check them to see if they’re crispy. The water content of kale seems to vary a lot, and I often have to put them in for another 10 minutes or so. If I want them crispier after that, I just turn the oven off and let them sit in there as it cools.
That’s it. Then you serve them up. And just for the record, it’s not just my kids who seem to like them – I even get requests for “those green things” from the friends who visit!
Tomorrow…L is for Lavendar Oil
Read the series at A is for About