I discovered the way to get Jeff to eat leafy greens is to make them in chip form. He doesn’t like to eat salads but if I make vegetables taste as good as a salty, crispy potato chip, he can’t stop reaching for them. (I also hide lots of vegetables in thick chili for him) Finally a way for him to get all those rich antioxidant nutrients!
Ingredients: Kale, olive oil spray (not pictured), kosher salt, pepper, paprika, garlic salt:
There are different varieties of kale: plain flat leafed and curly leafed. I used curly leafed kale but either works and tastes great.
1. Wash, dry and de-stem kale leaves:
2. Place leaves on a baking sheet and lightly spray with olive oil on both sides. Stick into a pre-heated oven set at 350 degrees:
3. Watch oven carefully. The leave should turn crisp at about 15 minutes. Each oven is different so baking time may vary. But if you aren’t on guard, the kale leaves will burn pretty quickly. Take out of oven and let cool. You’ll notice that the leaves shrink quite a bit:
4. Sprinkle with spices and serve!!
Something about baking kale makes it change from bitter to light and crispy! It’s totally addicting, too!! It kind of tastes like dried Japanese seaweed. You must eat these immediately after baking them because they don’t keep well overnight. But if you have a husband like mine, they won’t last out more than a few minutes!