Kale Chips

The unimaginable happened the other day when my dad asked for kale chips. His usual response to vegetables, especially leafy green ones, is to snub them or drench them in cheesy or creamy sauce. For him to request a vegetable dish is uncharacteristic, but for him to request kale, well I have a hard time believing I’m not dreaming. I made them several years ago at a family gathering in too hot of an oven and burned most of them so I was surprised that he remembered that and wanted more. They do still taste like kale but there is a richness from olive oil and then just salt or flavoured salt makes them that much more palatable. The kale is strongly flavoured enough to take on other potent flavours so I like to use rosemary garlic salt, it like the oil goes a long way and only a little makes a big impact. Once baked the chips are incredibly light and have a lovely, addictive crispiness.

Kale is part of the cruciferous family, famous for it’s high levels of antioxidants, vitamins and minerals which have anti-inflammatory and cancer fighting effects in the body. In fact, per calorie it is one of the most nutrient dense foods available. Two of the main varieties widely available are curly kale, with wider leaves and edges that curl in, and lacinto or dinosaur kale which has narrower and dark evergreen leaves. Both, or any other types work for kale chips. The thicker, larger leaves are stronger in flavour whereas the younger, smaller leaves are more subtle. Baby kale, really young leaves, are often sold pre-washed in clamshells at grocers and they work too, plus their delicateness and small size means that they don’t need to be destemmed or torn into smaller pieces so they are a good shortcut option.If available I recommend Red Russian Kale, it is less bitter, a bit sweeter and more mild tasting than other types. Kale is a hearty plant and grows well so if you have a bit of extra gardening space or some large pots it can be a rewarding crop. Even when I neglect to water it for a few days, my kale patch stays robust and grows quickly, even into the colder months. There are a few tricks to making good kale chips: