Roasted Kale Chips
Our resident nutrition expert and regular contributor, Geri Zatcoff, brought these over to my house one day for a snack and I just loved them. What a wonderful and different way to get a serving of vegetables. I tweaked her recipe by adding a little cumin and now we can’t get enough of them. I hope you too enjoy them!
1 large bunch of organic kale, any variety will do
Olive oil, w/brush or spray
Powdered garlic
Sea or Kosher salt
Cumin or other ground spice of your choice
Wash the kale carefully as dirt tends to collect in the folds. Dry completely. Remove the spine by folding the outer leaves together and pulling down on the tough, fibrous vein running down the center of the leaf. It can be cut out as well.
Preheat the oven to 375 or 400 degrees depending on your oven. Cut the kale in pieces that are approximately 2 inches long and one inch wide. Brush the baking sheet with olive oil. Place the kale on the sheet with a bit of space in between the pieces. If they are too close, they will steam and not roast and will not become crispy.
Brush or spray the kale with olive oil. Sprinkle with salt, garlic and cumin or other spice. Roast in a hot oven for 5-7 minutes. You must keep your eye on it because it can be easily overcook. Remove from the oven and let cool completely before transferring to a platter or stacking the chips. They will not remain crispy if stacked to soon. When cool, arrange nicely on a platter of stack them up.
While one bunch is good, making two is better because they just disappear. In fact, they are so delicious that even your kids will like them. Just don’t tell them that they are healthy!
And there you have it. |
