Baked Kale Crisps
To be honest, I’m not a veggie person. I have to try real hard to work them into my diet. If I had my way, there would be two food groups. Meat and bread. But, recently I’ve found a veggie that I can’t live without. How on earth did I get through the first four decades of my life without discovering kale? I used to think of this as a slimy bitter green. I’d pass over it on menus, skip by it in the salad bar. And never consider it in the produce section. But then I tried kale salad. Now, kale is on the top of my grocery list. I buy two and three bunches at a time, and consume it all myself.
So, when my friend Linda called and said that she and her husband Chris had baked Kale chips at Terra Bistro, I just had to give it a try. These are better than potato chips! Nutty, salty, crispy, and nutritious. Easy to make. I baked four leaves to try and figure out how to make them, and then ate them all standing right in the kitchen. If I had any more kale, I’d make another batch. What a find.
- preheat oven to 350°
- cut the stem from each kale leaf
- toss the kale with olive oil
- place on lightly oiled cookie sheet
- sprinkle with sea salt, caraway seeds, and sesame seeds (or get creative and find use something else in your spice cabinet)
- bake for 10 minutes
- plate and eat