If Kale Isn’t Your Favorite Veg, Try This

I know I’m not alone in procrastinating when kale is in my frig. I don’t dislike it, I’m just profoundly blah about it. I’ll also admit that I feel pretty guilty about the situation. Kale is such healthy food!

One cup of raw kale – that’s nothing – has 3 grams of protein and 2 1/2 of fiber; vitamins A, C, and K; folate (that’s a B-for-brain vitamin); some good fat and minerals; and lutein and zeaxanthin, which promote eye health. If you count calories, chalk up a mere 33 per cup.

But I do like chips and dips, which led us to today’s recipe, which you can crunch down while still warm or dip in Holy Moly Guacamole or Use the Zucchini Pesto.

Please go out and buy some kale to try this: you may become another convert.

3-Ingredient Kale Chips

Ingredients

kale
1 TBSP olive oil
1/4 tsp salt

Preheat oven to 400° F.

Pat the leaves dry after washing.

Remove center rib and tear into fairly large pieces.

Toss with olive oil and salt (or other seasonings and even seeds).

Place a single layer on a baking sheet so each piece crisps.

Bake about 5 – 10 minutes. Rotate sheet and bake another 5 – 10 minutes. The first time you make these, watch closely. After that, you’ll know how fast your oven roasts kale.

You’ll soon invent flavors to make these chips your own creation. One variation calls for Old Bay seasoning: if you have that with your spices, give it a try.