I have a new snacking obsession and can happily report that unlike some of my others, this one is entirely virtuous.
Kale chips aren't a new invention and are popular among health enthusiasts, raw foodists, and vegetarians. I am none of those three, but I really do love these. Fresh kale is rinsed and dried, then tossed with a drizzle of olive oil and a hint of seasoning. I like mineral-rich Celtic sea salt, but have also toyed with other seasonings--cayenne pepper, Old Bay, a shower of cracked black pepper and found all lovely.
The crisp chips take about 30 minutes to prepare and bake (really, it's not baking; it's drying) and disappear in mere seconds. Light as air and nori-thin, with just a hint of earthiness and (of course) that addictive salinity; I was able to consume two entire bunches of Lacinato kale during a single episode of The Office.
It's January and we're all still being good. Sticking to our resolutions. Making declarations for the year. These detox and resolution-friendly chips might be just the thing to keep us going a few weeks longer than usual.
I photographed these for Day 5 of my Project 365, in which I photograph one new and different thing a day, every day, for the entirety of this year. There are a lot of us doing it, sharing support and secrets and things we didn't know about each other with each photo. There is even a group just for food bloggers who have taken on the challenge (thanks to the lovely and talented Shannalee of Food Loves Writing).
And yes, since you must be wondering, I did change the look of things here a bit. The macarons are resting in a folder on my hard drive in order to make way for something a little different. I know you might miss them, but I hope you'll appreciate the fresh coat of a paint. It's a sign of good things to come, I'm sure!
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1 bunch Lacinato (dinosaur) or regular kale, rinsed and gently patted dry
salt (I like Celtic sea salt, but at least try and use Kosher)
Desired seasonings (optional)
Special Equipment: 2 parchment-lined cookie sheets
Tear the leaves off the thick stems of the kale. Toss in a bowl with a drizzle of olive oil and a sprinkle of salt. If you're adding any additional spices, add them now. Toss to make sure the leaves are well coated. Arrange in a single layer on parchment paper-lined cookie sheets.
Bake in a 250 degree oven for 20-25 minutes or until the leaves are dry and crisped. Let cool for 1-2 minutes before removing from the parchment paper. Serve and enjoy immediately