You just saw the word, “kale” on a Monday after a deliciously long holiday weekend and now you want to look away and take a Tylenol. I judge you not. But don’t leave yet! I have an announcement for you that has kept me all pitted out and full of butterflies for the past week and I’m overflowing with need-to-share-with-you-ed-ness!
I’m writing a second cookbook! My publisher asked if I would be interested in writing a cookbook all about kale. Being as it is that I eat kale regularly in all sorts of forms, this book is a great fit for my lifestyle, so of course I accepted! I am still wrapping up Delicious Probiotic Drinks and as soon as it is all buttoned up, I will be jumping right in to the kale cookbook. It will include recipes for breakfast, lunch, dinner, snacks, sauces/spreads, smoothies, you name it! Plus, I will be discussing all of the health benefits of kale and even a gardening tip or two for growing kale in your very own back yard.
Kale chips! They’re easy, they’re crunchy, you can flavor them in all sorts of ways, they knock potato chips out of the ring with their brute strength. You can pack them up in a ziplock bag and take them on a road trip with you and break them out when you get the munchies.
Kale can be tough, bitter and fibrous when eaten raw, but when the leaves are baked, they crunch and dissolve right in your mouth and the bitterness disappears. You can flavor these however you would like, but simple sea salt tastes great!
Stay tuned and as always, thank you for being a part of this adventure with me!
- Preheat the oven to 300 degrees F and lightly oil a baking sheet
- Wash and pat dry the kale leaves
- Tear the leaves off the stems (save the stems for smoothies) and then tear them into pieces.
- Put all the leaves in a large bowl (or two) and drizzle oil over them. Toss the leaves using your hands in order to coat them.
- Spread the leaves over the baking sheet (I had to do this in two batches) and bake for 20 minutes or until crispy.
- Remove chips from the oven and let cool for 5 minutes. Some of the chips will likely be laying flat against the cookie sheet, but will come off easily once you allow them to cool off (trying to remove the chips before cooling them may result in a lot of breakage).
*You can also use canola oil or olive oil.