Move over potato chips...
One of my co-workers brought me a ziploc sandwich bag containing this strange looking dried up green stuff. I thought "What the heck is this?" as she said "I thought you might like to try these kale crisps. I found the recipe in a magazine and my husband and I just love them." I say "Thanks, I'll give them a try later," all the while thinking "these things aren't passing through my lips."
Anyway, I decide she was kind enough to bring them in, the least I can do is try them. She's still alive and walking around, so chances are pretty good they won't kill me. Well, dang if these things aren't just tasty and delicious. Who knew??? I certainly wouldn't have believed it.
I found an article about them online, whi*****ludes a recipe - see below - seems pretty easy to follow. If you're looking for a different, crunchy, salty and relatively nutritious snack, give them a try!
http://www.thedailypage.com/eats/article.php?article=8981
Move over, potato chips
Kale crisps are leaner, greener and utterly delicious
At first glance, kale doesn't have much going for it. It's a headless brassica, one in a group known as
Myself, I'd always been ambivalent about kale — after all, it's nutritious, it's interchangeable with other hearty greens in recipes and, well, it's nutritious. I do like it tossed in a hot skillet with garlic and sesame seeds, especially when it's the frost-sweetened stuff that shows up at market stands in fall. But generally I have viewed kale the way I viewed the Green Bay Packers of the 1980s: you support the team, but you're not exactly excited about it.
Recently, though, I made kale crisps, the snack that took top honors in this year's Food for Thought Recipe Contest. Winner Jessica Weiss of
I like the crisps best when they're warm, although they are mightily good at any temperature. They'll lose some crunchiness after an hour or two (especially on a rainy day) — but most likely you will have eaten them all by then, anyway. If you want to store them, keep them in an airtight container; they can be reheated very briefly in a hot oven to revive the crunch.
Kale Crisps
Recipe by Jessica Weiss,
1 bunch kale, cleaned and dried in a cotton towel
about 2 tablespoons olive oil
salt
cayenne pepper (optional)
Heat oven to 425-450 degrees. Cut stems from the kale stalks (you can save the stems for another use, like a stir-fry or a quick nibble). Tear leaves into 2- to 3-inch-size pieces and place them in a large bowl. Drizzle in the olive oil, then toss the kale with your hands until all of it is lightly covered with the oil. Spread kale out on one or two large baking sheets. Don't pile them up; keep them in one layer. Sprinkle with salt to taste. Sprinkle lightly with cayenne pepper (if you want them spicy). Bake until kale is nice and crispy, 10-15 minutes. (If you bake these in a convection oven, they will cook much faster.) You will hear it hissing and popping while it is cooking. Don't worry; this is normal. Remove from oven, transfer kale crisps to a bowl, and enjoy. Makes four or more servings.
on 4/24/08 4:57 am - San Antonio, TX
I dunno, I like adventure as much as the next person, but I'm not sure about kale.
Any idea as to the calorie/protein/fat content?
Debating,
Kix 
1 cup of raw kale has: 33 calories 6.7 g. carbs 0.4 g. fat 1.3 g. fiber 2.2 g. protein If you went light w/ the olive use and used 2 tsp., that would be: 79 calories 0.0 g. carbs 9.0 g. fat 0.0 fiber 0.0 protein So it would work out to: 112 calories 6.7 g. carbs 9.4 g. fat 1.3 g. fiber 2.2 g. protein Definitely not a great high-protein snack, but it was nice to try something different! I like greens - kale, collards, mustards, swisschard, etc., so I was game to try them. I probably won't make them often, but it's nice to have variety in my arsenal - Kellie
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