Kale. Kale. Kale. You love it or hate it. It’s been the “it” veggie for some time now. I must admit, I am not a plain kale eater. I need to dress it up a little, like the coffee I have on the rare occasion. One of the many things I enjoy about cooking is discovering the best ways to eat different vegetables when they are the main ingredient. While I have a few go-to recipes for kale (like adding them with bananas, almond milk, and pineapple to smoothies), the one I have shared the most with patients/friends and family is kale chips. Everyone in my family, from my seven year-old son (who has loved “green chips” from age three!) to my baby-boomer parents (my father grows extra kale each year now!), enjoys this kale chip recipe. Once you get efficient at washing, removing the stems, and tearing or chopping the leaves, you will find you can have the kale ready to pop in the oven by the time the oven is the recommended 375 degrees. It’s fun to explore the different varieties of kale out there too! The most amazing chips are those made with kale that was picked the same day….but they all taste great as long as you use reasonably fresh, green kale leaves.
I skip the garlic and the sesame seeds. Olive oil and sea salt is simple and tasty. I tend to check on them after 8 minutes, then every 3-4 minutes, stirring each time. When most of the chips are crisp, but there are still a few that are soft, I turn off the oven, leave the door ajar, and let them bask a little longer. Enjoy!