Kale chips not potato chips. Let's just get that out of the way. But they are better. But sometimes they are worse, way worse.
An old boss of mine had a heart transplant a little over a year ago. He was sick, very sick, for a young man. For awhile he was attached, and essentially kept alive by an obtrusive, loud, cranky machine. An external pump, if you will, that he carried around behind him like a business traveller and his carry-on through the airport.
Kale is one of the dark green, leafy vegetables that 'they' like to tell us to eat, and eat often. Nothing but good stuff in them. Loads of vitamins, beta-carotene, and even calcium. One of the key vitamins in kale is Vitamin K, very good for blood coagulation.
And blood coagulation is very bad for men with external heart pumps.
But now, with a new heart pumping and no carry-on luggage, those dark green, leafy vegetables are back on his plate. And because potato chips are supposed to be off that same plate I am offering up this recipe.
Kale chips are an addiction in this house; a favourite way to use up the abundance from our CSA. Yes, the girls like them too. Kale chips have a crunch that disintegrates as soon as you bite into them. They do taste green (which is a good thing) but they also carry the taste of the salt and spices you toss them with as soon as they come out of the oven.
So, if you are a salty snacker, try adding kale chips to your bowl. Ridiculously easy to make, fast, and full of real flavour that you control. Snacking at its best. And new heart approved.
1 bunch kale - purple, green, or lacinato (or a combination
Seasonings (smoked paprika, truffle oil, seasoned salts, cumin, black pepper, chili powder...)
1. Preheat oven to 375 degrees F.
2. Wash and dry the kale very well. Cut out the stiff rib and cut the leaves into 1-2 inch pieces.
3. On a rimmed baking sheet toss the kale with a light drizzle of olive oil. Go easy on the olive oil to have crisper chips.
4. Bake for 10-12 minutes. Give the kale a gentle toss halfway through.
5. Remove from the oven and toss with a generous sprinkle of salt and seasonings of choice. (Smoked Paprika is our favourite.)