kale chips

Monday, March 28, 2011

Potatoes, move on over!  There’s a new chip in town.  It’s lean, green and a powerful antioxidant machine!

Kale chips have been getting a lot of press lately.  I have been intrigued with the feedback stating that they are, “addictingly good, were completely consumed within minutes of coming out of the oven, the new favorite household snack”.  I was curious!  Could they really taste like a chip?  Do children really gobble them up like their fried counterparts?  I’m happy to report that they do taste like a fried chip (not exactly like a potato chip- it has a mild kale taste with a satisfying crunch!) and my 3-year-old son did immediately eat a bowl of the chips (I think he was intrigued by the deep green color and crispiness).

Let your family crunch and munch away!  Kale is a nutritional powerhouse; it has a mere 36 calories per cup and contains more than twice the level of antioxidants in other leafy greens.  One serving has nearly 8 times the Daily Value of Vitamin K and twice the Daily Value of Vitamin A.  It is also a good source of folate, fiber, Vitamin C, and the minerals manganese, potassium, copper and calcium (information from the Superfoods: The Healthiest Foods on the Planet book by Tonia Reinhard).
Store the chips in an airtight container. If the kale chips lose their crispness after a day or two, throw them back in the oven for a couple of minutes.

1 bunch of organic kale
2-3 Tablespoons olive oil
1 teaspoon soy sauce

(1.) Preheat the oven to 250°.
(2.) Rinse the kale and air dry. Cut the kale into bite-sized (2-3 inch) pieces being sure to cut away from the stem. Discard the stem.
(3.) Toss the kale pieces in olive oil and soy sauce; being sure to thoroughly coat each piece of kale.
(4.) Evenly place on two baking sheets. For kale pieces that curl over, turn upside down and flat so they can cook evenly.
(5.) Bake for 20 minutes. Rotate baking sheets. Bake for an additional 20 minutes.

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