There are a couple of reasons that superfood, kale is so popular: one reason is obvious, and since there’s so much written about how healthy it is, I don’t really need to go into it. Suffice to say, it’s GOOOOD for you. The second reason is purely selfish: it’s easy to grow, so it makes the gardener look like a master gardener. So there.
Even though I was the “master gardener”, I had a rough time selling my husband on the idea of eating kale. See, our neighbors let their horses loose for an hour each winter day in a field they plant in kale. The horses look terrific…and my husband now calls kale “HAY”. So getting him into the idea of kale salad was a stretch, but then kale chips? Long shot. Enter the kids.
All kids love junk food, they say. So when the boys heard the word chips, they were willing to try them. Sold. But not quite the end of the story. It wasn’t until my husband grudgingly tried them only because the boys forced him that we now have kale chips as a regular treat. And they are that: a treat.
Here are a couple of ways to make kale chips depending on your taste buds…
- 1 bunch kale, ribs removed and torn into pieces
- 1 to 2 tablespoons olive oil (just enough to barely coat the leaves. Too much keeps it from getting crisp.)
- 1/4 tsp of salt or sea salt (to taste)
Just the above makes great kale chips. But if you want a little spice, try adding one of these:
- 2 teaspoons chili powder
- 1 tsp of smoked paprika
- 1 tsp finely grated parmesean
Preheat the oven to 275 degrees F.
In a large mixing bowl using your clean fingers, combine the kale and olive oil. Gently rub the oil into the kale. Use only enough to lightly coat the leaves — and if they seem a little try, add a LITTLE more oil (and I mean a LITTLE!). Toss in your seasonings and salt.
Place the leaves in one layer on a baking sheet and place it in the oven for about 20 minutes — until crispy. (Now watch those who turned their noses up at the idea….)