Thursday, March 22, 2012

Crunchy, Tasty Kale Chips -- and Fast!

I mentioned my "head hunger" for a snack in my last post and my wonderful friend Cheri almost instantly came to my aid with an idea about low-cal, super-good-for-you kale chips.

I just happend to have organic kale on hand. Found a recipe that turned out great in a regular oven and didn't take hours like an (expensive) dehydrator would take -- and of course, changed it up. Chips were bright green and would have worked to dip -- but not scoop -- into a nice, hummus, baba ghanoush or another slightly thin dip. Nothing too thick or heavy as a dip or you'll leave the whole kale chip in the dip. Cooks in only 20 minutes.

Here's how I made them:

First, heat your oven to 275 degrees.

Several leaves of kale
Sea or kosher salt
Olive oil cooking spray like PAM®

Wash and dry the kale. Tear the leaf part away from the stems and into smallish pieces. Put them in one layer on a baking sheet and spray lightly with cooking spray, then salt lightly. Turn over each chip and repeat.

Bake for about 20 minutes or until crisp.

I found them very satisfying.


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