This is not a cooking blog, but I must share this snack that has become a recent favorite in my house.
Who doesn't need an easy, quick way to get your kids to eat kale?
recipe from Bon Appetit
1 bunch Tuscan kale leaves (also known as lacinato kale in my area), rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil (I use garlic-scented olive oil)
kosher salt and fresh ground pepper
Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.
I have made these several times lately. My boys scarf down two bunches of kale made into these chips as an appetizer. I recently brought them to a cocktail party. They are vegetarian, gluten-free, dairy-free, and almost fat-free, pleasing just about everyone. If you have a three year old, you might want to rename this recipe Green Potato Chips, as one faithful reader of this blog did the other night. I hate to tell people how easy they are to make but I've had too many ask for the recipe so the secret's out.
Let me know how you like these.