Kale is one of the healthiest vegetables on this planet. According to WebMD, just one cup of this very leafy green contains "36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 ... , 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus". Now that's a mouthful ... literally.
This time of year, kale is plentiful here and we can get huge bunches for just a couple of bucks. When I saw this kale at the farm stand my first thoughts were of photographing this flawless head of greens, my second thought was of eating it. When something is this good for you, you just have to try to find ways of eating it. Steaming it and serving it with a little butter and salt wasn't going to fly for my vegetable-loving (not) husband, so when we heard about kale chips, we agreed that would give them a try.
It's easy to wash, dry and cut the kale into large bite-size pieces, removing the center rib completely. Once that's done, you can prepare them the simplest way just tossing them with some olive oil, salt and pepper, or ramp it up by adding Parmesan cheese, or tossing them with a mixture of balsamic vinegar, Dijon mustard, and herbes de Provence. Variations on a theme and all of them quite tasty. We now have bags of kale chips that should last us all week.
1 bunch of kale
1 tablespoon of olive oil
Fine sea salt
Balsamic Option, whisk together:
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons herbes de Provence
1 tablespoon olive oil
2 tablespoons parmesan (grated Parmesan Reggiano if possible), divided (1 tablespoon mixed with the olive oil for tossing, 1 tablespoon to sprinkle on top of the leaves on the sheet pan)
Preheat oven to 275 ℉.
Clean and DRY kale leaves. Cut away center rib and stem, tear kale into large bite-size pieces. Place kale in a large bowl, add flavor mixture and toss well with your hand, ensuring that every piece is covered.
Line a sheet pan with parchment paper. Set the kale out in a single layer on the parchment paper. Place pan in the preheated oven. Cook for 30 minutes or until the chips are crisp and fragile. Remove chips to a cooling rack. Enjoy!