Kale Chips

Kale seems to be the new “it” food.  When I first tried it, I was a little grossed out. It has a very bitter flavor with a foreign texture.  But, like most vegetables, I learned how to use it in different recipes and ways that would enhance the good parts about kale and take out the bitterness.  Not only is it great in soups, as it is hearty, but it tastes great on pizzas, in omelettes, and citrus salads!

I recently discovered a new variety of kale that I love, and it is referred to as “dinosaur kale”.  The leaves are much longer and not nearly as curly as regular kale, and it has many ridges.  This makes it perfect for kale chips!

The first time Michael made kale chips in our home was a slight disaster.  They were really good, but for two days after the entire house smelled of what our roommate dubbed “broccoli farts.”  There is really no better way to describe it than that.  Determined to try out a recipe that didn’t smell so much like a bowel movement, I tried out this little recipe.  Guess what?  My house smells great!


Kale Chips

  • 1 bunch kale
  • 1 T olive oil
  • 1 pinch sea salt

Preheat oven to 350.

Cut off stem of kale, so you are just working with the leaves.  Cut kale into like size pieces (think, three could fit in the palm of your hand).  Mix kale in a large bowl with olive oil and salt, making sure the olive oil covers each piece.  You may think you need more olive oil, but you don’t!  Adding too much will leave them soggy and tasteless.  Spread out onto a baking sheet and bake for 15-20 minutes, or until crispy.  Enjoy!


Do you have a favorite healthy snack?



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