Regardless of what diet or health plan you’re currently on, chances are you’ve been hearing a lot about kale recently. Kale seems to be the new “superfood” of the month, the absolute miracle cure to all things that ail you. I would try to convince you that I’ve always liked kale – long before the hype – but I realize that makes me sound like a food hipster.
The bad thing about the rising popularity of kale is the rising cost of kale-based snacks. I was at Whole Foods last night and a bag of seasoned baked kale was $5.99! Seriously, $5.99 for 1 oz of food? Really? I can get a pound of organic chicken for $5.99 or a pound of seasoned kale for $96. Does that even make sense? Yeah, my thoughts exactly.
I decided to pay a visit to my favorite Sunday morning stop: the Lake Eola Farmer’s Market. A little pricier than other local markets, but the scenery and selection make it worth the extra cost. For $5, I got two HUUUUGE bundles of fresh, organic kale – over two pounds, easily. I decided to test my hand at making my own homemade kale chips and concocted the following recipe:
- 1 bundle fresh kale, washed, chopped, and dried. (approx one pound)
- 2 tbsp sunflower oil.
- 2 tbsp chili powder.
- 2 tbsp garlic powder.
- 2 tbsp roasted pumpkin seeds, crushed.
- 1/2 jalapeno pepper – seeded – diced very small.
Put the oven on BROIL (500 degrees F) to preheat.
In a large plastic bag, combine all ingredients and shake well to coat. You can add a tiny bit more oil if it doesn’t seem well covered, but 2 tbsp worked well for me.
On an aluminum foil lined cookie sheet (for ease of cleaning – I’m lazy), spread out the kale evenly. Place the cookie sheet on the SECOND shelf – not directly against the broiler – and allow to cook for approximately ten minutes. Remove the tray from the oven, flip the kale over (spatula is easiest), and cook another five to seven minutes.
PLEASE NOTE: If you put the cookie sheet on the TOP shelf, the kale will get super crunchy on one side, half raw and green on the other – no bueno. So make sure to use the second shelf to ensure an evenly-cooked finished product. I learned this the hard way!
Once cool, store in an air tight container at room temperature. It can probably last a few days, but if yours tastes half as good as mine came out, you’ll be lucky if it lasts an hour or two.
I want to experiment with different flavors this week (I have a lot of kale to cook). I have an idea for dessert chips (think: coconut oil, shredded coconut, agave syrup, cinnamon, and pecans!) and I’d like to attempt a ranch/cheese flavor to really knock out my potato chip cravings. So many options, so few calories!
More recipes to come!
In the meantime, bon appetit my friends!