Kale Chips

I know, you've heard of kale chips.  They were all the rage back at the beginning of 2010.  Everyone and their Great Aunt Mildred blogged about them.  I can't believe it took me until September to get around to baking them.  Talk about procrastination!  For shame.  But three cheers for another healthy recipe, right?  I was kind of going overboard on the sweets.

Why would you want to eat a big bowl of greens?  Because,

A) They're good for you.

B) They satisfy crunchy/salty cravings.

C) They actually taste good.

D) They take little to no effort to make.

Are you sold?

If you haven't heard of kale chips, what you see is what you get.  Crispy, salty kale.  You toss the kale in some olive oil, roast it for 10-15 minutes, then season it, and you're done.  The kale goes from a drab, bitter green to a tasty, crunchy chip.  You can even use them with dips.  Just try it once, and you'll see.  I won't twist your arm.

I used F&W's recipe for crispy kale, shown below.  I didn't get a chance to try the Lemon Yogurt Dip, but I will next time- looks delish.  I'd love to mess around with some other seasonings, as well- maybe a curry version, lemon pepper, garlic, barbecue.. good thing these are vegetables!

Crispy Kale

from Food&Wine

1 pound curly kale, stems and large inner ribs removed
1/4 cup extra-virgin olive oil (I went a little easier on the oil, maybe 2 tbs)
salt and pepper to taste

 

Preheat the oven to 375°. In a bowl, toss the kale with all but 1 tablespoon of the olive oil.  Spread the kale on 2 baking sheets and roast in the upper and lower thirds of the oven for about 15 minutes, until crisp; shift the pans from top to bottom halfway through. Season the kale with salt and pepper and transfer to a large platter. 

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This post is part of a series featuring recipes from the FOOD & WINE archive.  As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE.  I received a subscription to FOOD & WINE for my participation.