A couple of years ago, Theresa introduced me to the website and I've been hooked ever since.
Many weekends I scroll through page after page of food photography looking for inspiration for my weekly menu. (Hopefully I will bring the weekly menu back to my blog as a regular post, but with my schedule, I'm embarrased to post so many nights of frozen pizza!)
One of the recipes that continues to pop up on Foodgawker is for Kale Chips. Billed as "the healthy chip" or "the only way to get your children to eat kale," these chips are easy to make and highly addictive. (I don't agree with those food blogging mothers, however. As much as I love kale chips, I'm not sure the flavor is entirely kid friendly.)
Ingredients:
One bunch curly kale
olive oil
salt
Prehead the oven to 350 degrees
Rinse kale very well and dry. (I use my lettuce spinner to dry them quickly and then blot the remaining moisture with paper towels.)
In a large bowl, toss the kale with olive oil. Refrain from salting until after the chips are cooked, otherwise the salt will absorb the moisture and will not crisp in the oven.
Place the kale on a baking sheet and bake for 10 to 15 minutes, until the edges start to brown. Don't let them get too dark or they will be quite bitter.
**Note: The more olive oil you use the longer they will take to crisp. Try not to be too heavy-handed with the oil.
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