Tuscan Kale Chips

I must admit that kale is not my favorite vegetable. It is a bit too chewy for me. Give me something with a nice crunch, and Im a happy camper. I found this recipe last week while feeling rather bloated and queasy after eating too many sweets so I thought I would subject my body to something a little more healthy. Anything bathed in olive oil and sprinkled with salt must be good right? RIGHT! These kale chips were anything BUT chewy and had such an amazing crunch just like any ol' potato chip. The taste was rather surprising as well. Raw kale typically has a bitter, peppery bite to it but once baked it has a unique sweetness, and mixed with the sea salt....yum. 

I warn you that these are addicting. Before you know it you will have eaten a whole bushel of kale so make sure you show some restraint and share. Another warning: these are BEST eaten right when they come out of the oven. If you put them in a bag and keep them overnight then the kale will return to its chewy ways. 

In conclusion, are these as healthy as eating raw kale? No. Are these a better alternative to pork rinds and potato chips? Yes. Are these a delicious, addictive snack that will give you a whole new appreciation for a rather boring veggie that you otherwise would refuse to eat? Hell yeah!

Enjoy.

Tuscan Kale Chips 

(Adapted from Bon Appétit)

• A bunch of Tuscan kale leaves (also referred to as lacinato kale), rinsed, dried and thick part of stems cut off
• olive oil
• salt

Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt. 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 slightly then dig in!