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Published April 17, 2013, 11:16 PM

The Great Indoors with Tracy Briggs: Baked chips a great way to enjoy kale

It happens every few years. A particular type of produce turns trendy. Kale is the latest “it” vegetable. The dark, leafy green is full of vitamin K, vitamin A, vitamin C, fiber and carotenoids, and that’s just the beginning.

It happens every few years. A particular type of produce turns trendy.

Kale is the latest “it” vegetable. The dark, leafy green is full of vitamin K, vitamin A, vitamin C, fiber and carotenoids, and that’s just the beginning. Research has also shown that kale contains 45 different flavonoids with a variety of antioxidant and anti-inflammatory benefits.

After hearing all of this, I decided to try and bring this latest “super food” to my dinner table.

I found a recipe for a raw kale salad that included balsamic dressing and tomato. But my meat-and-potato Iowa farm-boy husband who normally eats whatever is placed in front of him drew the line with this. He said it tasted like lawn clippings. I figured it was a lost cause.

But when my co-worker Josh Thomas started telling me how he made the sometimes tough and bitter vegetable into a delicious snack food, I was all ears.

Kale chips, while not quite as nutrient heavy as raw kale, are a nice way to get kale into your diet.

Kale chips have the texture of thinly sliced potato chips, but have fewer calories and fat and more vitamins and minerals.

Kale Chips

1-2 bunches of kale

Sea salt

Extra virgin olive oil

Parmesan cheese

Directions

Wash and dry kale thoroughly, pre-heat oven to 300 degrees.

Use a pizza cutter to remove the leaves from the stems, discard stems. Cut leaves into potato chip-sized pieces.

Place kale into large, zip-top bag. Pour just enough olive oil to coat chips in bag, along with salt and parmesan cheese to taste (NOTE: Be very conservative with the salt; a little goes a long way in this recipe).

Place on baking sheet. Make sure kale pieces aren’t touching each other. You may need more than one baking sheet.

Bake kale for 20 minutes. If kale is not crispy, cook for an additional two to five minutes, or until kale is no longer soft (using more olive oil will increase the baking time).

Let chips cool and enjoy.

Store leftover chips in a paper bag to absorb the oil. Chips in plastic bags will get soggy.

Watch “The Great Indoors” with Tracy Briggs every Thursday

on www.InforumTV.com.

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