I have found my new addiction ... at least it’s a healthy one .. KALE CHIPS!
Now if you had asked me 2 weeks ago what Kale was, I’d have no idea. However the Longos 5 dollar cooking classes showed me the amazement of Kale. I went to a salt and seasonings class where part of the class included making kale chips (using cyprus flake salt, but regular sea salt is fine ... I try not to put too much extra salt when I make my kale chips anyways).
I had not yet found a healthy alternative to the crispy, crunchy, salty goodness of potato chips (my weakness) ... until I met Kale. In fact I can confidently say I found kale chips to be even better than Lays because 1) they are a helluva lot more satisfying and filling than potato chips and 2) it’s an incredible way to get in the dark, green, leafy vegetables.
Enough of me raving about Kale ... want the recipe?!
How to make them:
Tear the leaves from a bunch of washed and dried kale into bite-size pieces (don’t use the stems).
Toss with a thin drizzle of extra-virgin olive oil (about 1.5 tablespoons) and massage lightly into the leaves.
Arrange leaves in a single layer on two large baking sheets.
Bake at 350°F (180°C) until crispy and dark green (not brown), 8 to 12 minutes.
As soon as it comes out of the oven Sprinkle with a pinch of sea salt (or crushed up cyprus salt flakes), tossing to distribute. Or leave out the salt and add the seasoning of your choice, such as curry powder, smoked paprika, or whatever you have on hand.
I learned at the Longo class to tip to add the salt AFTER the kale is cooked. She told us that you don’t need NEARLY as much salt to get the salty flavour we all desire.
At Food Basics I spent 1.50 on Kale. You can’t even buy a bag of Lays chips for that. In the end I was able to make the equivalent amount if not more chips than you’d get in a bag of Lays. Furthermore it was a much more satisfying and healthy snack and I knew every ingredient that went into them. Can you tell that I’m sold?
Last thing .. why Kale? it is packed with vitamins A, C and K, as well as a host of other nutrients. This and other dark, leafy vegetables have been linked with a lower risk of cancer, heart disease and osteoporosis. Other studies have shown that eating just one daily serving of green leafy vegetables can reduce the risk of heart disease by up to 23 percent.
I was amazed when I read this registered dietian's take on Kale.
I was amazed when I read this registered dietian's take on Kale.
Great idea, Emily! Aunt Lorraine our family registered dietician is a big fan of kale. She said it is one of the most nutrient dense foods. She also recommends throwing it into soup to up the nutrient content.It is like spinach and wilts to a smaller quantity.
ReplyDelete