Another salt and vinegar treat for all you bitter/salty lovers: The Kale Chip. Over at thekitchn they highlighted Kale Chips and I was immediately drawn to this alternative healthy snack. I struggle trying to “Eat a Rainbow” and eat “Five-A-Day” so I thought what the heck, I’ll give the Kale Chips a try. Love them. I got hooked on kale about 2 years ago when a little deli run by Koreans opened up near Himself’s office. They make the best Kale Salad and one of these days I am going to get up enough chutzpah to ask them how they make it. I always fear rejection. But maybe they will share.
The chips are easy to make. Start with a healthy looking bunch of organic kale like this one.
Using your clean, biodegradable, and organic hands toss the greens with the dressing being sure to cover each piece well. Kinda like giving each piece a little oil massage. So good for your hands too.
Place the kale back into the spinner basket and spin one last time. This will insure the kale is dry enough to crisp up while cooking. Line a large cookie sheet with parchment paper and spread the kale into a single layer. Sprinkle with salt.
Let cool completely before placing the chips in an air-tight container. The whole process took about 20 minutes which was worth it for these incredibly crisp and delicate chips. The great thing is, I got some very dark and healthy greens in me. Try some Kale Chips this week. It is the week to be green.
Here is another thing I made this week…
Strombolizza or just plain ole stuffed-crust pizza but my kids liked my name for it better. I stuffed the crust with salami and cheese. You should see what these guys stuffed their crust with. What would you stuff your crust with?