My latest health kick is making fresh kale chips. The best way to make them is to use fresh kale that you buy in bunches (the bagged kale is chopped in pieces that shrink down too small.)
fresh kale
olive oil
flavored vinegar (malt, cider, sherry, etc.)
sea salt
Preheat oven to 300 degrees.
Wash the kale and pat dry the leaves. Tear into large pieces. Place in a large bowl and drizzle with olive oil. Rub with fingers. Drizzle with just a bit of vinegar. Place on a cookie sheet and bake in a 300 degree oven for 20 minutes.
You can turn them halfway during the 20 minutes but you don't need to. Remove the shriveled kale and place in a serving dish. Sprinkle with sea salt. Sometimes, I sprinkle on garlic powder or toasted sesame seeds or this Japanese topping called furikake.
They are delicious! A friend of mine sprinkles the kale chips over her salad. My daughter eats them as is and we have to be careful because we can eat bunches of kale this way!
If you are on Coumadin or another blood thinner, don't eat too much as kale is high in vitamin K.
