That incredulity from my son’s friend just made my day.
That’s what he said when I handed him a homemade chip. I didn’t tell them it was baked kale.
No matter. He knew it was a veggie: “Is this a leaf?”
I confessed that it was. He was impressed nonetheless. And so was my son. Even my picky eater daughter gobbled up a huge crispy leaf before asking what it was.
This was our appetizer this evening. Much healthier than even chips and salsa.
Here’s the recipe…
Krispy Kale Chips
Large bunch of kale, rinsed and spun or patted dry [We used a hearty bunch of Tuscan kale from our CSA delivery this week.]
1-2 Tbsp olive oil
Kosher salt
Cayenne pepper
Preheat oven to 350 degrees. Tear or chop dry kale in large pieces, toss with olive oil to coat. Separate on cookie sheets lined with parchment paper. Bake for about 10 minutes. If kale is crispy to the touch, all done! If it’s bendy, bake for another two minutes. (Browned pieces will taste burnt or bitter.
For the kids, I seasoned with Kosher salt. For the adults, I added a sprinkle of cayenne pepper. These would be good with garlic powder and just about any of your favorite chip seasonings.
Virtual Farmgirl 