Crunchy, slightly salty, and addictive... like potato chips, if potato chips were full of iron, fiber, potassium, and vitamins A, B6, and C. The pictures don't do justice to how crunchy these are!
I first had raw kale chips at the Prana Cafe in Newton. They were so delicious and addictive that I did a little Googling to see if it's possible to make kale chips at home without a dehydrator. It sure is! Possible and so easy. Kale Chips would be a really fun alternative to a big bowl of tortilla chips at a holiday cocktail party. (Although kale probably doesn't soak up martinis very well...)
Ingredients:
1 bunch kale
1 tablespoon extra virgin olive oil
1.5 tablespoons sesame seeds
Salt to taste (I used 1/2 teaspoon)
Pepper to taste
Preparation:
1. "Preheat" (if you can call it that) the oven to 225.
2. Strip the kale leaves from their stalks and tear into manageable chunks (not too small). Wash the kale and drain in a salad spinner to get rid of as much water as you can.
3. Pour the olive oil, sesame seeds, salt and pepper over the kale. Using your hands "massage" the olive oil and seasonings into the kale in order to evenly distribute throughout all those little kale nooks.
4. Spread the kale on a baking sheet and bake for about an hour (depending on how much moisture was in your kale and how hot your oven is.) The leaves should be totally crispy and crunchy when they're done.
Enjoy! Betcha can't eat just one!
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