I believe it's time for something healthy and green to show its face on this blog! Don't get me wrong, I love, love , love all the baked goods, chili dogs, and pizzas... I just think it's time for a bit of veg. I have never much been a fan of leafy greens, mostly because I think they lack flavor. So I was intrigued when I saw recipes for kale chips. Baking them makes them light and crunchy and you can add whatever spices you choose to pack in some flavor.
I must admit I was skeptical at first glance and even more skeptical when I tasted the raw kale leaves. This couldn't be tasty... I carried on though. Boy am I glad I did. These turned out so tasty. Their texture, however, is the best part. These are the crispiest, crunchiest little treats I ever did eat. Like they are made out of a mixture of Pop Rocks and dynamite! Nick and I had a great time competing to see who could crunch the loudest!
This snack was super easy to make and only took about 5 minutes of prep; this is definitely a recipe I am going to keep handy when I need to make a quick veggie. I read all sorts of flavor combinations with these so fell free to experiment away. I settled on a spicy, garlicy chip but if you aren't into heat try some Parmesan instead of the red pepper flake for a more savory snack.
Ingredients
Yields 10 snack size servings
1 lbs fresh kale
1 T. olive oil
1 t. sea salt
1/2 t. pepper
1/2 t. garlic powder
1/4 t. crushed red pepper flake
Directions
1) Pre-heat the oven to 275. Wash and dry the kale leaves. Using kitchen shears, or a paring knife, remove the stem from the middle of the leaf. Rip the leaves into small pieces and place in a bowl (or salad spinner).
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| Stem Removed |
3) Place the leaves on two baking sheets and bake in the pre-heated oven for 15-20 minutes or until they just begin to brown. Remove from oven and enjoy the snack! Just don't crunch so loud it annoys the neighbors! :)
Store the leftover chips in an air-tight container. Eat within 2-3 days for best flavor.
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