Yes, this is one of those obnoxious "I got my kids to eat kale" posts. (See: prior post re: flooding, and just indulge me this moment of positivity, okay?) No, I cannot promise your kids will eat this stuff. All I'm saying is it might be worth a shot. Or maybe this recipe is also for you if keeping up with the contents of your weekly CSA box is starting to feel like the quest to stay on top of your subscription to the New Yorker or The Economist? (I wouldn't know; I haven't tried keeping up with any of the three.)
I've heard of this recipe being called "crispy kale," but I think calling it "kale chips" adds to its appeal for the younger set. No one is going to confuse these for Ruffles Cheddar & Sour Cream, though.
Simple and Super Speedy Instructions:
1) Wash and thoroughly dry kale. Rip it from its thick center stems into bite sized pieces.
2) Spread out on parchment lined cookie sheet and drizzle with olive oil.
3) Bake at 350 degrees for 12-20 minutes (our oven usually takes 12-14). Use tongs to check that kale has turned crispy, but get it out before it all gets too dark.
4) Sprinkle with salt and whatever else sounds good. This time I used a little shredded Parmesan cheese.
5) Consume a la cookie monster.
Washed and dried:
Drizzled with oil:
Out of the oven:
I think kale excites me because I probably didn't even know what it was as of five years ago. I feel like Popeye for eating it. You could coat it in syrup, and in my book it would still make your whole meal "healthy." (Please do not send me nutritional evidence to the contrary.) Case in point: the particular kale chips shown above were an Hors d'œuvre for this stellar main dish from The Papa:
Add kale chips on the side, and presto change-o, it's super duper healthy now! See what I mean? Kale is magic.
Do report back if you try this recipe to let me know if it works for you or is a total bomb - I'm curious!