>> Thursday, March 18, 2010
I serendipitously stumbled on several recipes for kale chips recently in a way that made me feel like the universe was trying to nudge me into making them. Now I feel like I owe the universe an apology for waiting so long. As strange as they sound, these are surprisingly good and so easy.
Kale is one of the greens my kids eat without complaint (along with spinach), but even if you usually have to force feed greens to your kids, you should still give these a try. They're kind of in the same vein as popcorn - vegetable-based so relatively healthy, but also covered in fat and salt so not really healthy, making them a good snack.
MAKES: about 4 servings (though you could easily eat them all by yourself in one sitting)
COST: $.81 per serving*
1 bunch of kale
1 Tbsp. oil
1 Tbsp. apple cider vinegar
sea salt to taste
- Preheat your oven. Every recipe I've seen for kale chips lists a different oven temperature - somewhere between 350 and 450. I baked mine at 375 (not so coincidentally, the same temp I bake bread at).
- Cut curly kale leaves off of the tough stems. Discard the stems.
- Wash kale and dry thoroughly - either by patting with a towel or spinning in a salad spinner. It's very important to get the kale dry, or you'll end up with steamed kale instead of baked kale chips.
- Toss kale with oil and vinegar. Sprinkle with sea salt.
- Spread the kale evenly onto a baking sheet. Bake for 5 minutes, stir, bake 5 minutes more, etc. until kale is crispy but not burnt. I baked mine for 20 minutes, and I think they're just slightly overdone.
This post stems from my experiment in February to stop buying store-bought crackers and make my own snacks from scratch. For other snack ideas, check out the following:
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