Saturday, January 21, 2012

Crunchy Times

Homemade Kale Chips
"What's with you white girls and these kale chips?" my sassy, Jamaican friend Cynthia said when I told her about today's recipe. This week I made these delicious kale chips and there you have it, I guess I'm a walking stereotype.

But before you start thinking that I'm turning into some crazy, crunchy, barefooted, no deodorant wearing person (not that there's anything wrong with that), know that as we speak I'm eating a McDonald's Snack Wrap and sipping a chemical-laden Diet Coke. So we're good, I haven't gone over to the dark side...yet.

As the cold weather surrounds us here in NYC and the urge to hibernate takes over, I've been fluttering around the kitchen searching for things that I can toast and roast. Last week it was Spicy Roasted Chick Peas and this week it's Homemade Kale Chips. These little guys are really, really good! A liberal handful of sea-salt, a splash of olive oil, and a sprinkle of garlic powder is all the flavor you need. They are crispy, crunchy and super satisfying.

Homemade Kale Chips
Cast of Characters: Fresh Kale, Olive Oil, Salt, Pepper (optional) and Garlic powder.

Separate leaves from ribs and stems.

Break leaves into "chip" size, like this.

A very small splash of olive oil just to lightly coat, if you put too much the leaves will not crisp up. Toss together, add salt, pepper and garlic powder.

Arrange in a single layer on baking sheet, and sprinkle with salt. Bake at 350-400 degrees for 10-12 minutes. Halfway through the cooking time I rotated my baking sheet.

All done! Chips will be crispy and crunchy.

View the complete recipe here: Kale Chips 

*Girl From Scratch notes: I added pepper and garlic powder, which were not called for in the source recipe.

I'm really excited to discover a healthy and TASTY snack (let's face it, rice cakes are for the birds!). What are you roasting and toasting up this winter?