After my Brooklyn-living-bike-obsessed boyfriend and I broke up last fall (You can read more about him in ”The 2nd of 9 Lives“) he began updating Facebook with status messages the likes of “Making Kale soup!”, “Eating Kale again tonight!”
My first reaction was thinking his life without me must be pretty boring – I mean really, Kale updates? But then I started worrying…was he somehow saying that Kale was more exciting and fulfilling than being with me? I had to see for myself.
A few weeks ago I had friends over and I decided to whip-up some Kale Chips. Within the hour the batch was gone and everyone from the vegan to the meat eater in the group had fallen in love. This didn’t help me in terms of feeling any better about my ex’s FB updates but at least he’d turned me on to Kale.
Give this super simple recipe a try and if you discover you like Kale check out 365 Days of Kale, a blog written by a dietician and cancer survivor who has quite the love affair with this particular vege. She has all sorts of ways to incorporate Kale into your diet from soups to pizza toppings.
KALE CHIPS
Ingredients
- 1 tablespoon apple cider or red wine vinegar
- 1/2 tablespoons salt (you can always add more after they are baked)
- 3 tablespoons olive oil
- 2 bunches kale rinsed with stems removed
Directions
- Cut kale into 2 to 3 inch pieces.
- Mix vinegar, oil, and salt in a large bowl then add kale and mix by hand. Try to get all the leaves covered.
- Place on cookie sheets and bake at 350 F until they are crispy. Helps to flip them over and move them around with tongs about 10-15 minutes in to make sure they bake evenly.
- After about 20 minutes, if it looks like they are not sizzling a bit or getting a little crispy, turn up the heat to 400°F. Time for baking varies depending on the size of your chips and desired crispness.
