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Monday, August 5, 2013

Kale Chips


I work at a hospital. The funny thing about this hospital is that it has a farmer's market every week. Do other hospitals do this? I have no idea. Maybe they do, but it seems unusual to me.
Anyway, I was happy to find fresh kale the other week at said farmer's market. Have you ever noticed how the bunches of kale at the grocery store tend to be HUGE? The farmer's market kale was in much smaller bundles, perfect for me, myself, and I, since I would be the only one consuming the kale.
I have made kale chips before, but they generally end up overcooked and tasting burned. This time, my kale chips came out beautifully and not burned at all. They were light, delicate, and delicious, and I may or may not have eaten the whole bunch in one sitting. At least kale is healthy, right? {Note: the kale does shrink as it cooks.}
Kale chips are very simple to make, and you can top them with whatever spices you like.
Kale Chips
yield: totally up to you :)
adapted from: http://allrecipes.com/recipe/baked-kale-chips/

1 bunch kale
olive oil spray or cooking spray
sea salt, to taste (You may not need as much as you think.)
garlic powder, to taste
paprika, to taste
any other spice you like, to taste

Preheat oven to 350 degrees F. Rinse the kale in cold water and strip it away from the thick stems. You don't want to eat those. Pat the kale dry and lay it out in a single layer on cookie sheets. {You can line the sheets with parchment paper if you are worried about sticking.} Lightly spray kale with olive oil or cooking spray. This allows for a more even coat than drizzling olive oil will. Sprinkle with salt, garlic, paprika, or other spices to taste.
Bake for 10-15 minutes or until edges are brown but not burned. Watch closing, as burning can happen quickly.


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