There are very few foods that I do not enjoy. Those that I do not enjoy it’s usually a certain form of the food, not the food as a whole. Case and point, tomatoes. I do not like grocery bought fresh tomatoes. I will eat home grown tomatoes, from my back yard and tomatoes in any form other than fresh but not store bought fresh tomatoes. This post though, is not about tomatoes, its about kale.
Kale is a leafy green full of nutritious value and with a relatively high “dislike” factor on a lot of people’s scales. Kale is a form of cabbage full of fiber and vitamins, especially Vitamins K, A and C. A couple of times in the past few months I’ve come across people making kale chips for there kids. I love the mixture of crunchy and salty and with the added benefit of being healthy, I couldn’t resist trying it out myself.
All in all I think they are quite tasty and I think you should try some!
- 1 bunch of kale
- japanese rice seasoning
- extra virgin olive oil
- Wash the kale and dry.
- Rip the kale into medium sized pieces. Eye ball this part, just keep in mind that the kale shrinks as it cooks.
- Coat lightly with oil. I made the mistake of putting to much oil on one batch and the chips tasted very soggy and oily.
- Sprinkle with salt and Japanese rice seasoning. The seasoning also contains some salt so use both in moderation.
- Spread out on cookie sheets and bake at 350F until crispy. Mine took about 30 minutes but it can vary based on your oven.