Lucy Caldwell Sep 17, 2012 Recipes 1 comments
Until the end of this summer, I had always been suspicious of kale. Sure, one serving of this leafy green has more calcium than a glass of milk and more vitamins than I know what to do with. "And it grows so well in New England!" people kept telling me.
Humph! Kale just seemed too good to be true, too full of antioxidants, too wholesome. Plus, no one ever told me how absolutely delicious the kale they had the other night was. All I ever heard about was its nutritional value, so I stubbornly stuck to spinach.
But then kale chips happened. As I had wanted nothing to do with the vegetable, it was only very begrudgingly that I even tried baking up a batch... The kale chips came out of the oven dark green and crispy. After tentatively tasting my first piece, I ate them up like popcorn, savouring the crunch and the slight saltiness.
With their earthy tones and a lemon tang hiding just behind the first bite, these kale chips may even be superior to popcorn. Yum! And they are so easy to make. I still can't quite believe that something this tasty can also be full of basically everything that is good for you—plus, they come from my own backyard.
BAKED KALE CHIPS
from the FarmPlate Kitchen
1 bunch of kale
1 tablespoon olive oil
1 squirt of lemon juice
salt and pepper to taste
Preheat your oven to 300 degrees Farenheit. Wash kale and cut it into bite sized pieces, discarding the stems. Toss with olive oil and lemon juice, then sprinkle with salt and pepper.
Spread kale in a single layer on a baking sheet. Let cook for 20 minutes or unitl crispy. These can be eaten right out of the oven (taste straight from the baking sheet) or place the baking sheet on a cooling rack and leave to cool.
Enjoy the wholesome goodness of this healthy snack!