We love to snack! I usually have at least 3 snacks a day: mid-morning, mid-afternoon and around 9 or 10 at night (yes, that late). So while I try to keep the snack smallish I also try to keep it balanced between some proteins and carbs. So since I’m constantly eating I’m also constantly trolling for good, (fairly) healthy snacks. I remembered reading a few rave reviews of kale chips. Yes the bitter leafy vegetable frequently garnishing an otherwise plain plate with some pasty breadlike thing plopped on it. However, kale is really good for you. According to nutritiondata.self.com raw kale is very high in vitamins A and C, calcium, iron, protein and fiber. Plus since a huge bunch makes several servings and at approximately $1-1.50/lb you have an easy edible for just a few cents a serving. It gets better and better!
Matt & I love chips, light and crispy ones, so these kale creations seemed like a good try. I loosely borrowed a recipe from tasty-yummies.com, though hers originally were curried kale chips. As they baked I was excited to see the sturdy leaves crisp up nicely but I had used too much salt apparently, plus some smaller pieces were a tad too burnt for my taste. So, I picked up another, even bigger bunch from the farmer’s market and tried again. This time I of course reduced the salt and tore into bigger pieces.
Ready to try your own crispy green goodness?
Wash and dry 1 large bunch kale and tear evenly into large bite size pieces. Put into a bowl and toss with 1 T olive oil, 1/8 tsp salt, 1/16 tsp cayenne, and 2 twists black pepper and combine thoroughly.
Bake on a cookie sheet at 375° for about 18 minutes or until crisped. Be careful not to burn. I tossed in a sprinkle of grated Parmesan too. Once cooled, store in an airtight container for a couple of days. They’re addictive so they may not even last that long! Mine got a little soft because my plastic bag was not so airtight like I thought it was so I ended up heating them up in my toaster oven at 250° for about 10 minutes. Perfect.