There is a topic that keeps coming across my radar, both on Facebook, my email inbox, and even at the market when my fellow shoppers wonder what I’m doing with all of that kale (when my own crop has been harvested for the season, of course!): kale chips.
And, today, we’re going to talk kale chips with a tip, a trick, and a new kale chip recipe to try.
Kale, as you know, is a super food, and many people are jumping on the kale bandwagon (yay!). Kale chips are an easy-to-make snack food that is delicious and super good for you.
Be sure to buy organic curly kale. Kale is on the Dirty Dozen list and is one of those vegetables that should only be eaten when you can find it organic. (Curly is my preferred variety for kale chips—feel free to buy other varieties for other kale recipes!)
Now, it’s time for your Trick!
The secret to the best, crunchiest kale chips is to get them as dry as possible. So, after you soak your kale in a big bowl of water to remove the dirt and any bugs that might be lurking in there, spin the heck out of it. Any moisture on those kale leaves is going to lead to soggy chips. (And you don’t want that.)
Cook a batch of kale chips before you start your dinner prep and offer them to the kids as a snack. This is a great way to get the veggies into them in a manner that might appeal to them! You don’t even have to tell them that the kale chips were part of their dinner 😉 And your recipe
Garlic Chili Kale Chips
1/2 tablespoon coconut oil
Sea salt and freshly ground black pepper to taste
2 cloves garlic, minced
1 tablespoon chili powder
6 cups chopped kale
Preheat oven to 250 degrees.
In a large bowl toss all the ingredients well. Pour kale mixture onto a large baking sheet. Bake for 20 minutes, stirring every 5 minutes, until kale is crispy. Serve warm.