“Kale chips? Nasty!” I told my good friend when she said she had made them. “No, really, they’re good,” she tried to convince me. She even emailed me a recipe for them. But I wasn’t buying. Wouldn’t you know that a few months later kale turned up in my Door to Door organics box? And as I was wondering out loud what to make with it, my husband said, “I’ve heard kale chips are good.”
With that, and a raw pile of kale sitting in my refrigerator, I had no choice. I dug up my friend’s recipe, clicked on the link, and was, to my surprise, taken to the wonderful Giada De Laurentiis’ website (totally my girl crush). Maybe these kale chips wouldn’t be so bad after all.
The recipe was super easy – like 4 ingredient and 5-minute prep time easy – and the “chips” were rather good, although I would not suggest keeping leftovers since the chips will become soggy overnight. These are a definite make again, particularly considering I still have a pound of raw kale in my fridge.
Below is the recipe, with some very minor adaptions from yours truly. To see Giada’s original recipe, click here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/potato-and-kale-chips-with-lemon-mayonnaise-recipe/index.html
Not-So-Nasty Kale Chips
8 large kale leaves, washed and dried
3 tablespoons olive oil
Freshly ground black pepper
Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
Using a sharp knife, remove the thick stem from the kale and discard. Cut the leaves into 2 to 3-inch pieces. Put them in a bowl and drizzle with olive oil. Toss well. Arrange the kale in a single layer (no overlapping) on a cookie sheet. Bake for 10 to 12 minutes until crispy and slightly dark on the edges.
Season with salt and pepper to taste.
Filed under: Healthy Recipes