Kale is one of the superfoods. Try to incorporate it into
your meals. Add chopped kale to soups or tuna salad or as another green in your
tossed salad. You can puree it with vanilla Greek yogurt and berries for a
smoothie. Consider adding shredded kale to your meatloaf mixture.
But for an
appetizer, try this recipe. The turmeric, a spice you should be eating every
week increases the food value even more. These are light and not at all the texture or substance of corn or potato chips so be careful serving on the patio on a windy day.
Crispy Kale Chips
(Serves a million) There’s a lot of
kale in a bunch, about 8-15 big leaves)
1 bunch of kale
1 tablespoon of olive oil
¾ teaspoon turmeric
2 teaspoons sea salt
Heat the oven to 325°. Put parchment paper on a large baking
sheet.
Clean and drain kale. Cut out the large center stems. Tear
leaves into large pieces.
Toss with olive oil and spread on baking sheet keeping
leaves from touching. You might need to do two batches.
Mix together the turmeric and salt. Sprinkle the mixture
evenly over your kale. Bake until lightly brown, about 8-12 minutes. Remove to
cooling rack. Store in open container covered with a paper towel if not eaten
right away.
DH’s Rating: 1 Tongue Up. He didn’t like how messy they are. And he really doesn’t
like kale. I have to hide it in foods. This wasn’t hidden. See how your tongue
reacts. Some say it is an acquired taste. DH doesn’t care to acquire!
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