Kale is a great green. I mean, truly wonderful.
Let me count the ways:
- shredded into soup
- juiced with some celery, beets, carrots, ginger, and lemon
- blended into a smoothie with coconut and banana (click pic for recipe)
- sautéed into stir-fry, eggs, side dishes
- massaged with oil into salads.
and finally, a hippie favorite….
- Baked into chips!
Kale chips are the ultimate rescue for the fat kid in all of us who wants to pound an entire bag of potato chips in an afternoon. They are chips, made from leaves. Brilliant!
Dress them up with some spices and herbs and you’re all set to snack your brains out.
Sage and Onion Kale Chips
2 bunches kale, de-stemmed and rinsed clean
2 Tbsp. olive oil (I used truffle olive oil)
1/2 onion, sliced thin
2 tsp powdered sage
1 tsp. rosemary
salt and pepper to taste
sprinkle of red pepper flakes
- Make sure your kale is dry and chop into large pieces.
- Toss with all the remaining ingredients.
- Preheat oven to 350
- Line a couple of baking sheets with parchment paper.
- Spread the kale mix into a thin layer on the baking sheet and bake for 10-15 mins.
- The chips should be crispy and starting to turn golden (but not brown)
- If some are getting done before others, remove those and continue to bake the others until they are finished. Just keep an eye on them after 10 mins of baking.