“Kale” and “Chips” are two words, that, honestly, I never thought I’d see together in the same sentince.
Sounds totally, weird, right? Negatory, my friend. Yummy. Even 8-year-olds succumb to the charm of the Kale Chip.
I recently found out that I’m anemic, so I’m looking for various ways of boosting my iron intake, and leafy green vegetables are supposedly high in iron. So, off I charged to the Farmer’s Market, and came back with a bunch of dark, leafy goodness.
- Kale leaves are kind of like ruffles on a stick. You want to get rid of the woody stem, but it’s easy enough to do by simply tearing the ruffly leaves off of the main stem.
- Wash the leaves thoroughly, and spin them in a salad spinner to dry.
- Toss the whole works into a large bowl, and pour over about a tablespoon of olive oil, or coconut oil (or a combo of the two). Toss them around with your hands to coat.
- Lay the leaves out in a single layer on a baking sheet, and sprinkle with a little salt and some garlic powder or garlic salt. Nu-yo is also tasty.
- Bake in a 350 degree oven for about 10 minutes. They’ll shrink all down and get crispy. Watch them at the end so they don’t burn!
The end result is a crispy, yummy bit of green goodness. I know, it sounds crazy, but I dare you to try it…
P.S. As I was writing this blog post, Michael came up and looked over my shoulder and said “Can I have some Kale Chips?” I kid you not.