Kale Chips

I found this recipe in the New Salem Journal a couple of weeks ago.  I like them, but Josh isn't a big fan.  Try them...See if you like them.

Baked Kale Chips
1 bunch kale
2 tsp. olive oil (approximately)

Preheat the oven to 200 degrees F.  Lightly spray two large baking sheets with vegetable oil cooking spray.  Wash and thoroughly dry the kale.  A salad spinner works well, followed by patting the kale dray with paper towels or a dish towel.  Cut with kitchen shears or tear leaves from stems and thick center rib in middle of leaves, then tear into large sections.  Toss with 1 teaspoon oil in arge bowl.  You may wish to use your fingers to distribute the oil on the leaves.  Use slightly more oil if needed.

Place in a single layer on baking sheets; use separate shelves if needed.  Bake about 20 minutes.  Then remove the baking sheets from teh oven, turn kale chips over and switch shelves if the pans were placed on separate shelves.  Check after an additional 10 minutes to determine if they are evenly crisp.  Continue baking if needed.  The time may vary with your oven.  For future reference, record the time that works for you.  Let chips cool slightly on a baking sheet placed on a cooling rack.  Finally trasfer to a bowl and sprinkle lightly with salt, grated Parmesan cheese or your favorite spice if desired.

A nutritional analysis of kale chips is not readily available, but 1 cup of chopped kale has about 35 calories, 1.3 grams of fiber and 7 grams of carbohydrate.  The sodium value in your chips will vary depending on your choice of seasonings.

Kale