Kale chips

I really like to have wholesome snacks handy for times when hunger strikes; because, let’s face it, what do we do when we’re bored? Ok, maybe it’s just me... during breaks in schoolwork, lazy weekend mornings, or any other time, for that matter, I open the fridge and cupboards and search. Like clockwork. It helps to have something within reach that is both satisfying and healthy. 

While I haven’t yet made a large batch to store in the pantry, kale chips are so easy and quick to make that it almost isn’t necessary. I see them everywhere these days, from the farmer’s market to the gourmet grocery store, but more often than not they come with a hefty, hefty price tag. To me, it’s just not worth paying that kind of price for something I can make myself. 

The best part is that kale chips are about as versatile as steel-cut oatmeal: You can add absolutely anything to flavor them for fantastic results. What I’ve also done is with the leftover oil and seasoning on the baking sheet, cut up a few flour tortillas into triangles and place them on top in a single layer. Bake at 400’ until golden brown, then sprinkle with sea salt and toss. I do this when there are boys around, and the homemade tortilla chips are always received with enthusiasm. Serve with a batch of this superstar hummus. 

 

While the kale chips are too brittle to be vehicles for dip, there are many more ways to use them. Crumble atop salads, serve as a side dish, wrap in a tortilla with your favorite fillings, or just enjoy them plain. The possibilities are endless!

Kale Chips :: Serves 2

1-2 cups kale leaves (stems removed)
1 teaspoon olive oil 
spices, such as chili powder, cayenne, turmeric, black pepper, sea salt

- Preheat oven to 350’. 

- In a large bowl, use your hands to toss kale with olive oil. Do not over saturate– you want the leaves just lightly dressed.

- Spread in an even layer on a rimmed baking sheet and sprinkle with desired spices. Bake for about 10 minutes, until crispy and golden. Allow to cool, top with a squeeze of fresh lemon and more sea salt, then serve.