Chips

Kale chips

I like potato chips. I think it is the oil and salt. Even though they are made from vegetables, I have to admit, they are not a very healthy snack. Because of this, I don’t buy them to eat at home, at least, not very often. If they are offered to me someplace else, I will not turn them down, even though I don’t feel that great afterwards. So I have been on the look out for another, healthier snack that fills that craving for salt. A few years ago, I heard about drying zucchini slices. I gave it a try: thinly sliced zucchini, sprinkled with salt and dried in a dehydrator. I made enough to fill a couple gallon sized bags . . . I still have a couple gallon sized bags of them in the freezer. I also heard about kale chips. This week, I finally gave them a try.

I cut the kale up this time. Next time, I'll try whole leaves.

There are lots of recipes for kale chips on the web. Basically, you take the kale, wash it, drizzle or toss it with olive oil, sprinkle salt and bake them in the oven until they are crisp. Not too much to it. And you know what? They are actually pretty good. I used all three varieties of kale that I have right now (Lacinato, Lacinato Rainbow and Red Russian) and I thought the Lacinato Rainbow was the best in this form. Here is a link to the recipe I based my chips on, at Smitten Kitchen.

Kale chips: my new potato chip.