Kale Chip Recipe
Last week I did something I’ve never done before. I actually baked something I saw on TV. I even involved my preschool daughter. For all the Food Network and Cooking Channel shows I watch (not to mention my biggest food TV indulgence, Bravo’s Top Chef), I’ve never actually cooked, baked, fried or sous vide anything I’ve actually seen on television. Fact is, when you’re looking for solutions to get dinner on the table between the time you walk in the door with two kids after work at 6:15 pm and the time they lose their ability to maintain a decent disposition at 6:30, you don’t have time to preheat, let alone compose a dish from scratch.
But then it happened that I saw Rachael Ray make kale chips one day and the next day found myself standing in front of the kale at a local farm stand. I had no excuse not to try the ten minute recipe everyone has been raving about. It seems that everywhere you turn people are trying to convince you that kale chips are the new potato chip. Well, I’ll say this: kale chips taste like potato chips insomuch as kale tastes like potatoes, which is to say, not at all. The kale chips tasted very healthful in every way, good and bad. Sure, you might substitute them for other worse-for-you chips in your diet, but you’d do it because you made a conscience decision to make the healthful choice rather than the most delicious one.
I tried to get my daughter to try the kale chips, but she refused. Allison Fishman writing for New Jersey Monthly’s Soup to Nuts blog had a better experience sharing her kale chips with a bunch of 5-year-olds. Maybe the peer pressure of the preschool set would turn my daughter around.
Here’s how I made my kale chips:
Preheat the oven to 350 degrees
Remove the ribs from one bunch of cleaned and dried kale
Toss kale with a small amount of olive oil (approx. 1-2 tsp.)
Salt and pepper
Spread on cooling rack placed on top of a cookie sheet
Bake for approximately 10 minutes until leaves are brown and crispy but not burnt.