Friday, February 7, 2014

A Month-of-Appetizers: Crispy Kale Chips

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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