Recipe: Roasted kale chips
So, in an effort to make this a more useful blog, I've decided to start posting recipes that others recommend to me. I know there are a million recipe blogs out there, so this won't be the sole purpose of mine. But knowing how to make healthy meals is part of learning to live a healthy life, so I'm going to post a few recipes from time to time. I'll try to focus on ones that are easy to make.
A friend of mine, originally from Michigan but now living in Australia, sent this recipe for an easy and nutritious snack. Kale leaves are really good for you, filled with calcium, vitamin K, and other antioxidants. And this recipe for kale chips is quick to make (kids love it too...it's a really popular snack in the after-school program I lead). Kale, being a leafy green, is also on the list for potential cancer-fighting foods.
My friend Holly, who sent this along, notes that she likes to add red pepper flakes, and that any vinegar can be used in place of rice vinegar. Enjoy!
Roasted Kale Chips
- 1 bunch kale, washed well and spun dry
- 3 tablespoons olive oil
- 1 tablespoon rice vinegar
- sea salt and coarsely ground black pepper, to taste
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil and spray with nonstick pan coating.
- Use a sharp knife to cut along each side of the central rib or stem of each kale leaf; remove stems.
- Tear leaves into 2-inch pieces and place in a large mixing bowl.
- In a small bowl, stir together olive oil and vinegar with a fork. Drizzle over kale leaves; toss to coat evenly. Use tongs to lay kale leaves in a single layer on the baking sheet. Sprinkle with salt and pepper.
- Roast kale for five minutes in oven. Remove from oven and gently toss leaves with tongs or spatula; return to oven. Roast for another five minutes, or until the kale is crispy and browned.
- Let stand one minute on baking sheet, then remove to plate and serve.