People have been singing kale's leafy green praises for a long time now; it's cholesterol lowering abilities, it's role in preventing five different types of cancer (bladder, breast, colon, ovary, and prostate), and it's rich anti-oxidants. The first time I dabbled in kale was after reading this post from a Dawson sister favorite - TKTC. Christina, you have some pretty great friends over there in Chicago! Remember when the three of us walked over to Jessi's place so you could borrow a dress, and she had magically made a pie for us? Who whips up a pie when friends stop by? Jessi does, obviously. So when she said kale was a good tasting healthy food, I listened.
I've eaten kale raw, steamed, or sauteed with garlic and olive oil, but I just learned how to roast it to a delicious crisp.
Sisters..... meet my new favorite thing- the kale chip!
Here's how you make them:
- a bundle of kale
- 3 tsp. olive oil
- kosher salt to taste
- grated parmesan to taste
- Heat oven to 300 degrees
- Pull apart one kale leaf at a time
- Tear each leaf apart from the middle stem in 3-inch pieces, discard stem
- Place kale pieces onto a baking sheet
- Drizzle 3 tablespoons of olive oil on top of pieces (I've made the mistake before of putting too much olive oil, trust me - 2 - 3 tablespoons is enough!)
- Toss the pieces, making sure to rub each leaf to guarantee the olive oil covers it
- Separate the pieces into a single layer on the baking sheet
- Place in oven for 20-25 minutes
- Each oven is different, especially each city oven, so at 20 minutes check to see if each piece has crisped (no one likes soggy chips).
- When crisped let cool for 5-10 minutes
- Lightly sprinkle kosher salt over leaves
- Grate fresh parmesan on top to taste
- Enjoy a healthy snack or side dish!