Wednesday, February 5, 2014

Kale Chips

I really love kale - I used to buy it and use it in crudites baskets, just for it's fluffy and frilly texture.  What was I thinking?  
I guess I've officially joined the kale craze.  While I can't substantiate it, the recipe show I was watching while at the dentist's waiting room the other day stated that it has the most calcium of any of the vegetables.  
Really, I don't care. 
I just love it. 
So, my kids decided to they wanted to make kale chips. 
Then they ate them all. 
After they oohhed and aaahhhhed about the water reduction that takes place during this process. 

Grab a bunch of kale - frilly leaved is my favorite
Wash and pat it dry
Tear into bite sized pieces discarding  stalks (or save for soup stalk)
Toss in a bowl with just enough olive oil to coat (1 T)
Sprinkle with coarse sea salt (1 t.)
Add garlic powder (1/4 t.) (or minced fresh garlic) (optional if you are a vampire) 
Spread out on cookie sheet (line with parchment paper or use silpat)
Place in preheated oven and bake at 350 for about 10-15 minutes
Check it every now and then because it won't look too different when it is done. 

It will look like this when it is done...really, it doesn't reduce THAT much - but my kids couldn't keep their hands off of it before I could get the picture taken. 


  1. Try massaging the leaves with coconut oil (NOT the de-scented kind) instead of the olive oil. The slight nuttiness of the coconut oil makes these DIVINE!!!