And the Winner in the Snack Category Is…Addictive Kale Chips
Friday, January 11, 2013
I always get a little excited about movie awards. The glitter, the glamour, the reminder that there are so many more movies to see than time to see them…Yes, there’s something wonderful about Netflix. When you’re catching up on the semi-recent releases at home, you save money, save time, and most importantly, you can eat whatever you want. My nomination: salty-sweet kale chips.
These treats are so tasty that I just had to include the recipe in my book, Real Moms Love to Eat: How to Conduct a Love Affair With Food, Lose Weight, and Feel Fabulous. But there’s more to a solid contender than looks, er, taste alone. Kale is tough enough to grow well even in winter, so eating it can be a good way to support local, seasonal growers and the environment to boot. It’s also got major health cred, with ample amounts of vitamins A, C, and K, calcium, manganese, and iron.
You can make the chips raw in a dehydrator for maximum health kick, or just bake them in the over for few minutes…either way, it’s a clear winner!
Paper-Thin Crisp Kale Chips
- 1 Tb. organic honey
- 1 Tb. olive oil
- 1 tsp. fresh-squeezed lime juice
- 1 bag/bunch kale
- 1 pinch sea salt
- Line a baking sheet with a silicone liner or waxed paper. In a bowl, combine honey, olive oil, and lime juice. Set aside.
- Rinse the kale under cool water and salad-spin-dry thoroughly. If the kale is not completely dry, the kale chips will not cook; they will steam. So spin-dry it a second time or third time.
- Rip the kale leaves into bite-size pieces, discarding the tough stems. Place them in a single layer on the baking sheet and lightly sprinkle them with the honey mixture. Dehydrate at 120 degrees for approximately 8 hours. If you don’t have a dehydrator, make these chips in your convection or regular oven at 350. Cook for 12-18 minutes.
- For either cooking method, check to see whether the chips are done by gently touching them. If they are paper-thin and crackly, they’re done. If soft and pliable, cook a little longer. Avoid overcooking chips. If they turn brown, they will taste bitter.
- Sprinkle with sea salt immediately after removing pan from the over. (If you salt the chips before putting them in the oven, it will bring out the moisture in the kale and lengthen cooking time.)