Since my yard doesn’t have enough sun to grow vegetables, I rely on the local farm markets to get my fresh veggie fix. This week, I scored radishes, new potatoes, peas, and a huge bunch of fresh kale.
My daughter recently shared a delicious soup with me that had sausage and kale in it. Yum! So when I saw the kale, I knew I had to get this into my diet! I LOVE soup, but I’ve been wanting to try making kale chips since my weakness is potato chips – it’s a salt and crunch thing. I figure it’s a healthier way to get my fix.
So, here’s the recipe I’m giving a whirl – try it out for yourself. You’ll never look at chips the same way again. 🙂 This recipe can be easily adjusted depending on the amount of kale you start with – doubling is easy.
- 1 head kale or 1 large bunch, washed and thoroughly dried
- 2-6 tablespoons olive oil (drizzle liberally)
- 1 teaspoon smoky or spanish paprika (optional for a smoky flavor)
- Sea salt, enough to sprinkle liberally
Preheat the oven to 325 degrees F.
Remove the ribs from the kale and tear into 2-4 inch pieces.
Lay on a baking sheet, drizzle and toss with the olive oil, salt and paprika (if desired).
Bake until crisp, about 20 minutes.
Serve as finger food.*
*Optional (less healthy!) serving suggestion. Serve with this kicked-up mayonnaise for dipping:
- 1 cup olive oil mayonnaise or regular mayonnaise
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- Kosher salt, freshly ground black pepper to taste
Per serving (about 2 cups): Calories 60; Fat 4 g (Saturated 1 g); Cholesterol 0 mg;
Sodium 170 mg; Carbohydrate 6 g; Fiber 2 g; Protein 2 g
Nutritional information courtesy of Ellie Krieger, FoodNetwork.com