I never planned to write about Kale Chips. I just assumed that with the popularity of kale, just about everyone had made, or at the very least, eaten them.
I was late jumping on the kale bandwagon. I had read about the health benefits of eating kale, but am embarrassed to say, had never cooked with it. It's high in vitamins A,C, and K, filled with antioxidants that fight cancer, and if that's not enough, kale is low in calories. It's a no brainer that we all should be eating it. But it wasn't until last summer that I first ate a kale chip. My sweet next door neighbor called me one evening and said, "Pour yourself a glass of wine. I'm bringing you some kale chips". It was love at first bite.
I've planted two different varieties of kale in my garden this year. My favorite, for the beautiful, slender blue-green leaves, is the Lacinato Kale (above).
Curly Kale is pictured below.
Nearly everyone that has come to our patio for dinner this summer has been served Kale Chips when they arrive. Guests love them (really love them!) and I'm surprised when even the most devoted kale eaters tell me they haven't eaten kale chips before. So I am now giving you my directions for making Kale Chips, hoping that if you haven't done it yet, you will start baking them now!
• Fresh kale leaves (I will use about 6-7)
• Extra-Virgin olive oil
• Kosher salt
+ Kale chips are extremely easy to make, but you want to be sure that once rinsed, they are perfectly dry before proceeding with the recipe. I pat dry my leaves with a paper towel.
1. Rinse kale leaves and dry thoroughly. Using a sharp paring knife, slice down the center of the kale along both sides of the stem and remove. Slice the remaining kale leaves in 2 to 3-inch pieces and place in a medium size bowl.
2. Drizzle a small amount of olive oil over the leaves. I use about one tablespoon of oil. Take a thin metal spatula and very gently toss the leaves. I do this slowly, over and over. The goal is to have a thin film of oil coating both sides of the leaves. You DO NOT want them drenched in oil.
3. Preheat oven to 300˚F and line two baking sheets with parchment paper. Arrange kale leaves in a single layer on a baking sheet. Sprinkle lightly with kosher salt. Place baking sheet on center rack of oven and bake for approximately 10 minutes. Check at 8 minutes and watch closely after that. Ovens differ and you do not want them to burn. Prepare second baking sheet while the first is in the oven.
4. Gently transfer kale chips to a bowl for serving. I will use my same metal spatula to remove the chips from the baking sheet. They are very delicate and can shatter easily.
+ Enjoy, and know you are eating a healthy treat!
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