Kale has been a hard sell for me. I enjoy almost all vegetables, but I just haven't been able to find a way to make kale appealing. Until now. Turning vegetables into chip form, especially tough, extra-green vegetables like kale, infinitely increase the tasty factor. Although if you're one of those nice folks who enjoy straight-up kale just for the fun of it, you might disagree. Can we still be friends please?
These "chips" are so easy. Dry the kale really, really well, then dry it again, and then make sure it's extra dry. Then toss with olive oil, bake for a while, and sprinkle with salt. That's it. I made these one afternoon while I was waiting to pick Andy up from the airport, with the best of intentions to share a healthy snack with him when he arrived. They were so good that I ate them all before he got home. Oops.
I feel like a broken record, telling you over and over about foods I used to hate and now I love. It's happening so often lately that I'm contemplating making it a regular feature. That way, when I run out of ideas, I'll be forced to try even more new things!
Do you have any previously hated foods that have found a way into your heart?
Crispy Kale Chips
Adapted from Steamy Kitchen
4 giant handfuls of kale, torn into bite-sized pieces and tough stems removed (about 1/3 pound)
1-2 tablespoons olive oil
sea salt or kosher salt
1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. Place the kale leaves into a salad spinner and spin all of the water out of the kale. Dump the water and repeat one or two times more just to make sure that the kale is extra dizzy and dry. Use a towel to blot any extra water on the leaves. Place the kale on the baking sheet.
3. Drizzle olive oil over the kale leaves and use your tongs to toss and coat the leaves. Bake for 12-20 minutes until leaves are crisp. Take a peek at the 12 minute mark – the timing all depends on how much olive oil you use. Use a spatula or tongs to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown (they’ll be burnt and bitter) Remove from oven, sprinkle with salt and serve.