Kale chips may not look like a sinfully tasting snack, and may scare some off for even just sounding healthy, but you’ve got to taste it to believe it. My first experience with kale chips was the store-bought kind. While surprisingly delicious, they are not cheap and the frugal side of me was prompted to learn how to bake them at home. And what I discovered is that they are surprisingly easy to prepare, divinely crispy, and quite addictive. Who knew something could taste so good and be good for you!
Kale is a member of the cabbage family, and although that’s rather indicative from looking at it, it doesn’t come across that way in the flavour when baked as chips. Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. It contains sulforaphane, a chemical with potent anti-cancer properties. Kale is also a source of indole-3-carbinol (a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells) and is also a good source of carotenoids. Kale is available in late summer and throughout the fall from local Ontario farmers markets and in many grocery stores.
1 head kale
1 tbsp good olive oil
salt, pepper, garlic powder to taste…and any other seasoning / herb of your preference
- Preheat oven to 350F.
- Remove the kale leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale pieces with a salad spinner. (Alternatively, if I have the time, I simply wash the leaves when still whole and leave to fully drain/dry on my dish rack.)
- Drizzle kale pieces with olive oil and sprinkle with salt, pepper, and garlic powder (and other seasonings if using). Toss / mix gently until the pieces are well coated.
- Spread kale pieces on a no-stick cookie sheet. Bake until the edges brown but are not burnt, 10 to 15 minutes. (It is crucial to not bake the chips too long to avoid a bitter flavour.)