Hi I’m Kale, Remember Me?
Remember when Kale was all the rage? I don’t think it was too long ago. If my memory serves me right I believe it was around 2014 or so. While Kale has been eclipsed by the more trendy avocado in recent years, I am going to admit that I still love to snack on it even if all the cool kids have moved on.
Making kale chips is the perfect way to consume this sometimes bitter green while still reaping its cancer-fighting benefits. While you can use any combination of spices you like I prefer to kick it up a notch or two and use my Jerk Seasoning recipe. I always keep a container of this in my spice cabinet to add a little flavor to random happenings. I especially love it on these kale chips, roasted chickpeas, and in homemade turkey jerky!
A large batch of these really won’t last very long so I suggest making a double batch if you tend to be a snacker. My sister in law and I have been known to inhale a bag pretty early into a very short four-hour road trip. Then again, we like road snacks, and the traffic in Tampa can really make you want to stress eat.
Kale is low in saturated fat and very low in cholesterol. It is also a good source of dietary fiber, protein, Thiamin, Riboflavin, Folate, Iron, Magnesium and Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper, and Manganese. I can get down with all of those benefits wrapped up into a small delicious package.
You don’t need any special equipment like a fancy dehydrator or anything to create these chips. You can use a simple sheet pan and some parchment paper for lining it. Feel free to use your own blend of spices if you aren’t a fan of jerk seasoning. You can even go with just regular salt and pepper and these will still turn out just as delicious.
- 1 bunch of Kale
- 1 tablespoon of oil (coconut or olive)
- 2 teaspoons Jerk Seasoning
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper or silicone baking mat
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.
- Wash and thoroughly dry kale with a salad spinner to remove all liquid
- Drizzle kale with oil and gently massage oil into leaves.
- Bake until the edges are brown but not burnt. About 10-15 minutes
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