Who says healthy doesn’t taste good?
Our patriotic lunch on the porch yesterday included a simple meal with a healthy addition.
Egg salad sandwiches. Baked kale chips. Dill pickles. Topped off with lemonade.
In an effort to eat healthier, I bought these kale chips for salads. They never made it into a salad. Once I baked them, I was hooked.
HH was a trooper. He tried them. But, he only likes healthy if it involves protein healthy. He’s a guy, and that’s how he rolls. Yippee ~ more for me!
This isn’t just regular kale…but a lighter version. Regular kale is tasty but more dense. This baby kale has a texture much like spring greens. The stems are very thin, so I left them attached. For regular kale, you’ll want to remove the stems.
I thought it was worth a try to bake them, and I found I prefer baby kale over regular.
Pre-heat oven to 350 degrees.
I oiled the greens right in the plastic box. Olive oil, of course.
Cover a rimmed baking sheet with olive oil and spread the oiled greens evenly.
Salt everything well and pop into the hot oven. Set your timer for 10 minutes. You don’t want it to burn.
When the timer sounds, remove greens and check crisp factor. If still a little “floppy”, turn greens with spatula and return to oven.
They’ll only need a few more minutes. Set your timer and check the kale every two minutes.
If the pan looks dark beneath the chips, they aren’t necessarily burned…the olive oil just caramelized. My greens smelled like they were burning, but they were perfect. Don’t be alarmed. Get them crispy.
Remove from pan into a paper towel-lined basket and eat immediately. If they sit there too long, they’ll get soggy. (Ahem, how do I know this? Oh, I don’t know…must have taken too long setting a table or something….)
You can always return them to the oven for a couple of minutes to get them crisp again.
- Kale, washed, stems removed, and torn into 2" pieces (or the washed organic package I used - so easy!), enough to spread evenly over your baking pan without piling.
- 1-2 tablespoons olive oil
- 1 teaspoon salt (more or less to taste)
- Pre-heat oven to 350 degrees and spread olive oil onto a rimmed baking sheet.
- Work olive oil into kale with fingers and spread onto baking sheet.
- Salt kale generously and place into heated oven.
- Bake for 10 minutes and check for crispness.
- If needed, return to oven for 2-minute increments until a nice, crisp texture is achieved.
- Remove from pan with spatula, carefully, into a paper-towel-lined basket. Taste for saltiness and add more salt if desired.
- Serve immediately.
I got two batches of chips from my package of organic baby kale (and I ate them all, thank you very much, HH). I’m so healthy now! 😉
You’ll want to handle them carefully. These thinner greens are fragile, but the reward is great. Light, crispy, and delicious!
Have you eaten baby kale – baked or in salads? Do you love the light texture?
I’m sharing with Metamorphosis Monday.