Kale Chips: A Wavering Affection
Its November, which, to a tv-junkie like me means sweeps! A time when my favorite shows pull out all the stops to draw in viewers. A time where doctors get brutally attacked, beloved characters leave the country, and rich teenagers find themselves in the arms of unexpected bedfellows. This of course results in small and rushed dinners between my time on the treadmill and my ass on the couch. So, later on in the midst of a wide-eyed dropped-jaw tv viewing coma, the clock is bound to strike hunger. What’s a health-conscious snackaholic to do? Try her hand and preparing some Kale Chips, of course!
I’ve never had Kale Chips, let alone made them myself, but I knew it was really simple and bound to satisfy my cravings of the salty-crispy variety. In five easy steps, how to make some Zesty Kale Chips!
- Wash and dry one head of Kale.
- Remove the stem and vein and tear the leaves into chip-sized pieces.
- Toss the torn leaves with olive oil until evenly coated, and place them on baking sheets (I covered mine with parchment paper for easy clean-up).
- Sprinkle with sea salt, cumin and red chili powder (to your own taste preference)
- Bake at 350 degrees about 15-20 minutes, until crisp.
My opinion on this easy snack? Unsure, to be honest. It’s true, I don’t always love what I cook! I baked the first batch for 20 minutes, and they were very crisp but had a more bitter, almost burnt taste to them. The second batch I baked for only 15 minutes and they tasted delicious, however weren’t as crispy. Perhaps the trick is to bake them for 17 or 18 minutes, but it also may very well be a matter of personal preference. I brought a ziplock bag of them to work today, and I sure as sugar will be munching on them later. No, its not snacktime love, but it definitely is a nutritious substitute for my salty friends in the vending machine.
I’m eager to try this recipe with other varieties of vegetables though, and I’m thinking Beets! Stay tuned…