Kale Chips

Recipe adapted from AllRecipes.com

Personal Note: Nervous is the only emotion I had going in to this endeavor. I had read really good reviews, but because I’m human I couldn’t help but think it was going to be like eating seaweed or grass. I was so wrong. I more wrong than Nixon in Watergate or Clinton in Whitewater, but KaleWater 2010 turned out to be beyond awesome. So awesome we MIGHT make them again next week.

Plan of Attack:

1. Prepare Kale

2. Bake 350 degrees 10-15 minutes

Ingredients for 6 (yeah two of us ate it all, yet I’m not ashamed):

1 bunch Kale

1 Tbsp olive oil

1 tsp salt

Instructions:

1. Preheat oven to 350 degrees.
2. With kitchen shears, scissors or a knife (I suggest the shears/scissor option) fold kale in half (if large enough) and cut leaves from stem. Wash thoroughly and either dry in salad spinner or dry with a clean kitchen towel
3. Place on cookie sheet and drizzle with olive oil and salt; toss gently to well coat
4. Spread the kale into a single layer, a little overlap is fine (very important that they aren’t blobbed together or they won’t get crisp)
5. Bake for 10-15 minutes; check for doneness by touching lightly with hand to see how crispy they are. They shouldn’t be soggy. But do not overcook them until too brown.

Nutritional Info, per serving:

58 calories

2.8 g total fat

0 mg cholesterol

7.6 g carbohydrates

1.5 g fiber

2.5 g protein