March is a time to think green … spring is on the way! And when it comes to green & leafy foods, kale is a rock star – high in fiber, vitamins and minerals. It can even be a great snack! When made into chips, kale retains much of its nutritional value.
Anytime you’d reach for potato chips or pretzels, grab some kale chips! Even if you eat a couple whopping handfuls, you can feel good about it. Here’s an easy way to make them:
INGREDIENTS
▸ 1 large bunch curly kale (8-10 ounces)
▸ 2 Tbsp canola or refined coconut oil
▸ 2 tsp soy sauce or tamari
▸ 2 tsp miso paste (red, yellow or white)
▸ Flaky sea salt (optional)
You will need:
▸ Salad spinner
▸ 2 rimmed baking sheets
TO MAKE
Preheat the oven to 300°F. Line the baking sheets with parchment paper.
With a knife or kitchen shears, carefully remove kale leaves from the stems; tear into bite-sized pieces – you should have about 7 total cups.
Place kale in the salad spinner, rinse and thoroughly spin-dry. Use paper towels or a dry dish towel to remove any remaining water.
Transfer kale to a large bowl.
In a small bowl, whisk together miso-soy/tamari sauce. While whisking, slowly drizzle in the oil and combine well (the mixture might look slightly separated).
Drizzle the mixture evenly over the kale and use your hands to massage it in, really get it coated.
Spread the kale into an even layer on each baking sheet.
Bake until crisp, stirring the kale and rotating the baking sheets between oven racks halfway through, 18-20 minutes total. Keep an eye on them – brown leaves will be bitter.
Toss with flaky sea salt before serving, if desired.
Tips for Success
➊ To get crispy chips, you have to start with thoroughly dry leaves.
➋ The massage step is important to the taste of the kale.
➌ Don’t overdo the oil!
➍ Spread it out for even crisping. Use a baking sheet large enough to create a single layer of flat leaves. Bake in batches if necessary.
➎ Don’t over-bake – remove from the oven before they brown but while they’re still a bit soft in the center. They will continue to crisp up after you take them out of the oven and let cool.
Use the chips as a crispy garnish for soups or crumble them up and toss them with popcorn …
yum!
