I'm a skeptic by nature and was very skeptical about kale. I wasn't sure I would like it in any way, shape, or form. I first tried it in a salad. It was good but didn't sweep me off my feet; I think it will grow on me with time.
Then I tried making kale chips, the ones I've heard so much about on every food channel in America. Bingo! They were a hit, with both me and my daughter.
I've made them several times now, and one day I may shake things up a bit by adding garlic powder or other seasonings.
After they come out of the oven, I put them in a bowl and nibble on them all day, if they last that long. The beautiful thing is, they stay crispy. I ate them with my breakfast one morning. Still as crisp as the night they were made.
Here's how I make them:
- One bunch of kale (you won't use the whole bunch; only what will fit on a cookie-sheet, as directed below)
- Extra-virgin olive oil
- Preheat oven to 275.
- With a knife or kitchen scissors, remove the leaves from the ribs and tear into bite size pieces.
- Wash and dry kale.
- Drizzle kale with olive oil and sprinkle with salt.
- Spread on cookie-sheet.
- Bake in 275-degree oven for 20 minutes.
Linking up with Foodie Friday