kalechips

I am definitely more salty than sweet.

I meant that regarding my taste preferences, but those of you who know me may also think that pertains to more than just my favorite flavors.  But that is beside the point…

Around here, we are always on the look out for new snacks.  I really like ones that are easy enough to make for just me, but fun enough to have when friends stop by for drinks.  Extra bonus if they are light enough to not get in the way of dinner.  Or if plans are just drinks and lots of snacks (not uncommon in these parts), then something that won’t be like everything else we are munching (read bread and cheese and heavier bites)…

kalesteps

Enter Kale Chips.  Seriously, my new favorite snack.  Crispy and salty like regular chips, but kale, so NO GUILT!

Pretty amazing if I do say so myself!  Definitely new a new regular in our house…

kalechipsenjoy

And for those of you wondering – they are dude approved too!

Tuscan Kale Chips
adapated from Dan Barber, as seen in Bon Appétit
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The first time I made these, I only changed the seasoning.  I added some fresh nutmeg to half, as nutmeg is a great complement to dark leafy greens, and chili flakes to the other half, as chili flakes go with just about everything in my book.
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The second time I made these, I decreased both the amount of oil and cooking time – and was happy with the change.
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* Also, if you think their picture is better than mine, it is – they have professionals and real lighting (my kitchen has neither) – but they cheated!  You’ll note the center rib has not been removed; they opted to make a better photo rather than follow the rules.  At least you know I am not making things just for the photo sake *

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1 bunch of Tuscan kale, (also known as lacinato kale, black kale, dinosaur kale  or cavalo nero), washed, dried and cut in half lengthwise with center stems and ribs removed.  Maybe about 12 leaves?  I use the little inside guys too.
1/2 – 3/4 T. olive oil (the original recipe had 1 T., but as I mentioned, I felt it was a bit much)
kosher salt
freshly cracked pepper
any other seasonings you want – my suggestions: fresh nutmeg or chili flakes.  But don’t go overboard – I would only do one extra per batch (or at least baking sheet)

Preheat oven to 250ºF.  The most work you will do is removing the tough stems from the center.  After that, just toss the leaves with oil, sprinkle with salt, pepper and other seasonings and spread in a single layer on a baking sheet (may likely need two).  Bake for 20-25 minutes.  If you are only doing one sheet pan, check closer to 20 minutes, with two pans, 25 minutes. They are done when the moisture is removed and they are crisp, but not yet black (too long and they will burn).

Or you can just look at the pictures above and follow from there.

These pair great with wine, bubbly or your favorite cocktail!

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