After last week’s celebrations of Passover, Earth Day and Easter, and a green dinner recipe, and since we are into the heart of spring, I’m sharing another green recipe today: green chips. Yes, that’s right, I wrote “green chips.” This recipe is for chips made from kale.
If your knee-jerk reaction to hearing about kale chips ranges from confusion to borderline aversion, you are right where I was when I first heard of these outside-the-box, er bag, chips. My friend Nicole told me about them last year, and then I heard about them from a couple other sources. Since I kept hearing folks saying “they’re good…really,” I had to give them a try.
I couldn’t believe it, but I liked the kale chips! R said he did too, but he only ate a few. G wouldn’t touch them, despite the fact that he is my great greens eater, so I am going to keep trying with him. I was amazed at how a simple baking of these greens really did make them paper crisp like a real potato chip, with really nice flavor. Give these quick chips a try, they are worth the easy preparation to try something healthy and new!
Kale Chips (can easily be doubled or tripled)
4 kale leaves, deveined
2 teaspoons vegetable oil
¼ teaspoon salt
dash of ground pepper
Preheat oven to 375 degrees.
Rinse and pat try the deveined kale leaves. Tear or slice into bite size pieces.
Place on a baking tray and drizzle with vegetable oil. Sprinkle with salt and pepper, and toss well to coat each side and piece of kale.
Bake for 8-10 minutes or until the kale is slightly browned.
Let cool. Enjoy!
Makes enough for 2 to share.
SPC