One of the naughty additions to our pantry is potato chips. Sean and I love having a handful with our tea in the evening. But we’re well aware it isn’t a healthy indulgence so we try to spread a bag over a couple of weeks. Now if we only could find something healthy and crisp…cue our friend Cheryl Gomes.
Cheryl recently saw a cooking demonstration for kale chips on a popular daytime talk show. Being the curious thing that she is, she made a batch. As she detailed the delicious outcome for Sean and me, we were both drooling. The only caveat? “You have to eat them as soon as they are out of the oven or they get soggy,” she said. We nodded and made a mental note.
So the next supermarket trip we came home toting a bag of kale. And what a brilliant decision that was! Just about fifteen minutes in the oven and Sean and I were fighting over the chips neatly laid out on the cookie tray. Crisp and crunchy, they had the texture of a super-thin chip but still provided a load of nutrients that leafy green vegetables are known for. A nutritional powerhouse in the guise of a sinful snack? We like the sound of that.
Of course I won’t lie, it’s not like we’re abandoning the potato chips. But right now we are more than happy to bake up a batch of kale and feel completely virtuous after.
½ bunch of kale
1 tsp extra virgin olive oil
Salt and pepper to taste
Pinch of paprika
Wash and dry the kale completely. Heat the oven to 350F. Cut out the thick rib and tear the leaves into large pieces. Place in a large bowl. Add the oil, paprika and some salt and pepper to taste. Toss the leaves gently and massage the oil into each of the leave so they are all well coated. Spread out in an even layer on the cookie sheet. Bake for about 10 or 15 minutes until crisp. Devour immediately.