Kale Chips

Kale seems to be one of the must have vegetables lately. Every time I get a food magazine, kale is a featured ingredient. And no wonder. It is a super nutritious vegetable and an excellent source of antioxidant vitamins A, C, and K. I also learned that it is a part of the cabbage family. I decided to give kale a try. My first recipe was a butternut squash and kale risotto. What I discovered is that kale has a very strong, overpowering flavor and I decided it was not for me. But, hey, at least I tried.

Recipes for kale chips seem to be popping up everywhere. All the reviews are just stellar. Everyone seems to just love them and they sound easy to prepare. All summer I kept telling myself I would give them a try but when I stopped at the farm stand each day on my way home from work, I just couldn’t bring myself to buy the kale. The flavor of the previous recipe would come to mind and I would shudder. Just when I had finally convinced myself to try again, the stand was closed for the season. I was saved!

Still, the thought of those kale chips was haunting me. I spotted kale in the grocery store this week-end, took a big breath and threw a bunch in my cart. Once
home, I cut out the stem, broke the leaves into two-inch pieces tossed it in olive oil and put it all into the oven to crisp up. Wow! I was more than pleasantly surprised. The little crisps just seemed to melt in my mouth. With a little salt and garlic powder, they were very tasty. I ate up a good handful and put the rest in a plastic bag for another time.

And now here I am thinking about a little snack. What will it be, kale chips or Tostidos? Hmmm, I wonder.