Kale Chips

Perhaps you are like me and have heard about kale chips, but have yet to try them.  They seem to be popular and I have heard from several friends that they are delicious.  Using a simple recipe from Elisabeth Hasselback's cookbook entitled, Deliciously G-Free:  Food So Flavorful They'll Never Believe It's Gluten-Free, I made some today and really enjoyed them.  I just know I will be making these again!

 The recipe is seriously very simple. 

Ingredients:

1 large bunch kale (about 1 lb)  It is a good idea to weigh your kale as they really do vary in size.  I bought one at Superstore today for $1.29 and it weighed over 2lbs.

2 Tb. olive oil

1/4 tsp. salt

 This is only about 1/2 of the kale I purchased for $1.29, making this an incredibly economical snack

 Preheat oven to 400 degrees F.

Trim off and discard tough stems of the kale and rinse the leaves under cold running water.  Wrap the leaves tightly in a dish towel to dry them.

Place the olive oil in a large bowl.  Unwrap the kale leaves and coarsely chop them.  Add them to the bowl and toss them in the oil, rubbing them to coat them well.  Sprinkle with the salt.

 Divide the kale between two ungreased baking sheets and bake for 8-10 minutes, until the leaves are crisp.  I moved the pans half way through the baking time and it took about 10 minutes.  Do be careful not to burn them as it can happen very quickly.  You can use tongs to move the chips, checking to see if they are crispy (You will hear the difference when you move them).  Serve immediately.

I love potato chips, but try to avoid them.  These are a great replacement for me as they are slightly salty and definitely crispy.