We’ve spotted an awesome snacking trend!
For months now, the blogosphere has been lighting up in a particular shade of green.
Kale green. Yes, parents, food enthusiasts, snack-lovers, gardeners, and all kinds of bloggers have been posting and re-posting recipes for kale chips. They swear they’re the best thing ever. And since early springtime is kale season, it’s time to keep this trend a-trending.
You already know that leafy greens tend to be very nutritious. Let’s look at the numbers for kale. Just one cup of raw kale provides…
- 12% of your daily fiber needs
- 2 grams of protein
- more than 350% of your daily Vitamin A requirement
- nearly 90 percent of your daily Vitamin C requirement
- 9% of your calcium and 6% of your iron needs for the day.
That’s pretty impressive! Kale can be strongly flavored, especially as it ages, but people who enjoy kale chips say there’s no bitterness in them whatsoever. Many of them say—gasp!—they’ve forsworn potato chips for kale chips.
Yes. They’re THAT good.
Here’s a basic recipe to try. Please let us know what you think!
1 bunch kale grapeseed or olive oil, for cooking
good-quality coarse salt
- Preheat the oven to 400°F.
- Wash the kale and dry it in a salad spinner or between lint-free towels. (Dry all the moisture or else the chips won’t be crispy.) Cut or pull out the tough stems, tear the leaves into chip-sized pieces, and spread out on a rimmed baking sheet.
- Drizzle with oil and toss with your hands to coat well. Arrange in a single layer and sprinkle with salt.
- Roast the kale for about 10 minutes, until it is crispy and starting to turn brown on the edges, but not too dark. Serve immediately or cool completely and store in an airtight container until ready to serve.
One bunch of kale serves six people…or one very happy snacker. It’s up to you.