With the start of the new year, it’s time for those new resolutions. You know, the ones that we may or may not actually follow through on! As always, the most popular resolutions seem to revolve around health, whether it’s to lose weight, become more active, or eat healthier. While you’re on your own for the first two, with this month’s recipe I can help you out with the latter!
Kale chips are cheap and easy to make, and way more delicious than simply-prepared greens have any right to be! You’d be surprised how fast one can plow through an entire head of kale, when made this way. It’s a great way to sneak some extra greens into your diet. My husband and I both prefer them to potato chips, and they never last long around here.
While kale is most popular for making these, many other hearty greens work well also. Try your favorite - baby spinach makes papery, delicate chips. Mustard greens make spicy, chips with a bit of heft to them. Collard greens, chard - any of the dark leafy greens work well with this recipe.
Kale Chips
Kale (I usually do about 3 bunches for a batch)
Olive oil spray
salt
Preheat oven to 350F. Line several cookie sheets with parchment paper, spray with olive oil.
Wash kale, and shake/towel/spin dry. Cut the hard “ribs” out of the leaves, and rip leaves into pieces.
Arrange kale leaves on cookie sheets, so that they are tightly spaced, but not overlapping - they will shrink down as they bake. Spray olive oil across the tops, then sprinkle with a little salt. (Feel free to try other seasonings; curry powder, onion salt, celery salt - whatever you’re into!)
Bake kale 1 sheet at a time for 11-13 minutes, or until completely dry. Cool a little, then enjoy! These are great fresh out of the oven, but can also be put aside for later – if they last!
Marie Porter is an award winning baker, and the author of two cookbooks. She has resided in Camden since early 2011, along with her husband and four cats. Check out additional recipes on her food/ lifestyle blog at www.celebrationgeneration.com.