As any reader of our little blog knows, M LOVES KALE and eats it like nobody’s business. In all this time, I sat by and ignored all recipes involving kale because I just don’t usually like my vegetables that….green. However, a combination of forces (M’s constant ravings about kale, my having to write about why you should eat it at my job…and my ensuing sense of dishonesty) forced me to reconsider my position.
So, inspired by M’s recipe for crunchy kale and by a similar recipe, I turned the healthiest leafy green into chips.
So, I give you my recipe, below, and links to all our other kale recipes. Go try at least one.
Cooking with Kale
Bunch of kale (curly is better)–wash and dry, remove the stems, and rip into 2-in pieces
1 Tbs. olive oil
1 Tbs. sriracha (more or less to taste)
Preheat the oven to 300. After the kale is prepped, put the pieces on a baking sheet, spreading it out evenly. (Don’t worry if the pieces overlap; they’ll shrink as they cook.) Combine the oil and sriracha, then pour over kale and toss to coat. Season with some salt at this point too. Bake until kale is crisp, tossing every 10 minutes, for about 35 minutes. Make sure you let it cool well.
They’re (almost) chip alternatives…and they’re also good to add to an otherwise boring salad.