Kale Chips

Healthier eating seems synonymous with the hotter months. Yard plots are bursting; vine ripened tomatoes, pole beans and heads of greens greet you in the garden or at the local farm market. Fresh vegetables and fruits are no longer in short supply so you may indulge in the seasons offerings. As I mentioned previously, I am getting a bag of local veggies every week and don’t want to waste any of these precious crops. I received a bundle of curly kale in my order Saturday. (I always think back to the overcooked green veg that was slopped on the plastic school lunch tray. Anyone else remember that from Chancellor Elementary?) Kale is often called a “superfood” and that's because this plant is full of nutrients like iron, folate and vitamins A, C and K. Dark leafy greens are also high in fiber which helps keep you full longer. Kale belongs to the cabbage family and may be eaten raw in a salad or smoothie or you can cook it. (I add butter and garlic to a cast iron pan and sauté for an easy side dish.)

As the quarantine raged on week after week, I took comfort in baking and ate my way through plenty of sugary based treats. In need of a reset, I’m grateful to get ahold of fresh local food options. Along with sweets, I enjoy eating salty snacks like chips, but more balance is necessary right now. In order to use up the kale, I decided to make a batch of kale chips. I find them rather addicting; a crunchy and salty nibble. Have you even given them a shot? If not, try out my super quick and easy recipe.

Kale Chips-

Ingredients:

• 1/2 bunch kale leaves

• 1/2 tablespoon extra virgin olive oil

• Trader Joe’s Everything but the Bagel Sesame seasoning blend (sprinkle to your taste)

(If you can’t find this seasoning blend, feel free to use salt and pepper to taste and add Parmesan cheese last 5 minutes of baking.)

Directions:

1. Preheat oven to 300F. Line a large rimmed baking sheet with foil or parchment paper.

2. Remove leaves from the stems of the kale and roughly tear it up into large pieces. Wash and use a salad spinner until the leaves are thoroughly dry.

3. Add kale leaves into a large bowl. Massage in the oil until all the leaves are coated in oil. Now sprinkle on the seasoning and toss to combine.

4. Spread the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd.

5. Bake for 10 minutes, rotate the pan, and bake for another 12 minutes, until the kale begins to firm/crisp up.

6. Cool the kale on the sheet for a few minutes before eating. Enjoy right away as they lose their crunch as time goes on. (If you let the leaves properly cool, you can store leftovers in a plastic bag or container for about a day or two.)

*Repeat this process for the other half of the kale bunch if you wish.

You might be skeptical to think kale could be satisfying, but this preparation method really is quite tasty. If only my kids could be convinced to try them! Ha

Be well. xo