I used to be a chip monster. In my tween and teen years, my lunch consisted of a slushie and a bag of chips; unbeknownst to my mother, whose rendition of lunch was tossed in the nearest bin. Chips to me, their nutritional devoid nature aside, are a perfect snack food- intensely flavored and easy to eat. The grown up me knows that chips for lunch everyday are the reason behind my tween and teenage skin; so the grown up me avoids them. Bad skin or momentary “culinary” satisfaction? Life is about choices; and I choose health.
Then kale chips happened.
I love kale, it’s one of those leaves that I was initially very frightened of; and then I had it sautéed with butter and sea salt. I was amazed at how this green, with little cooking intervention, could be rendered into such a flavorful dish. Since, I’ve put it in smoothies, pastas and soups; but chips were the final frontier. I honestly didn’t believe that kale could rival Old Dutch; but I was wrong. It happens sometimes.
With a quick toss in olive oil and a light dusting of salt, kale bakes up to be stiff opposition to the chips of my yesteryears. If you, like me, are frightened of kale; don’t be. And if you, like me, think that kale chips can’t possibly rival real chips; I say to you, trust me.
1 bunch (about 6 ounces) kale
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet. Bake for 20 minutes, or until crisp. Place on a rack to cool.