Recipe of the Month - November 2011
Kale chips make for a great snack and can be a great substitute for potato chips. They are not only super easy to make, but also provide iron, calcium, and some fiber! Plus, kale is in season throughout October, November, and December, which usually means it will be less expensive than at other times of the year. Try it out!
Makes 2 servings
- 1 bunch kale, washed and dried well
- 1 Tbsp. olive oil
- Kosher salt and freshly ground black pepper
- 1 tsp. brown sugar (optional)
- Preheat oven to 300 degrees F.
- Tear the leaves off the center rib of the kale and tear into large pieces. Place leaves in a large bowl and drizzle with olive oil and toss until coated.
- Divide kale between 2 baking sheets lined with parchment paper (or sprayed with non-stick cooking oil if you do not have parchment paper). Arrange in a single layer and sprinkle with salt and pepper.
- Place in the oven and bake for 25 minutes, until crisp. Place in a serving bowl and sprinkle with a little brown sugar.
Recipe adapted from: Down Home with the Neely’s on the Food Network, available at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/kale-chips-recipe/index.html
To view our previous featured recipes, view the Recipe Archive.