It has been a year long goal (let’s be honest…much longer than a year) to figure out how to eat more kale. I buy organic kale whenever it is on sale thinking, hoping, and praying that this will be the week that I make more smoothies/juices with just the right amount…wrong.
I always put too much kale in, or not enough fruit. And it just tastes awful. I usually end up lying and telling my husband that it tastes fantastic while I am trying to figure how my 3 year old can even drink the stuff!
Along with that goal, I have also been on a new journey to not throw any food away. Really trying not to be wasteful. If the food is about to expire I try to eat it, make it into baby food, or freeze it. I have been freezing veggies to make a vegetable broth, freezing apple cores and pieces to make apple cider vinegar (first attempt failed), and yogurt gets put into ice cube trays for smoothies (that I will one day make before work).
So, yesterday I decided I was going to do something with this kale. Then, voilà! I had an epiphany! I decided I would make kale chips. They are actually very easy to make, quick, and pretty tasty. I found this recipe on allrecipes.com.
1 Tbsp. olive oil
1 tsp. of salt
1. Preheat the oven to 350 degrees F. You can use a rimmed non-stick baking sheet.
2. Take kitchen shears (or you can use a knife) and carefully remove the leaves from the thick stems. Wash the kale and then tear into bite size pieces atop a paper towel. Pat the kale dry, put it into a bowl, add the oil and salt and mix.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
I did add a bit more salt than I should have, but other than that they were delicious! They are pretty low-calorie and kale is known for its fiber, potassium, iron, and vitamin A! I tried to sell my 3-year-old on it by telling him that this is the same snack that the Incredible Hulk eats (since they are both green), he believes me but is still not a fan of them just yet.