Last year the kids and I were visiting a friend at her Napa abode. Along with excellent wine, fruits, almonds, cheeses and breads she served kale chips. Delacate lacy leaves of salty crunch. The children devoured them
Recently I came across kale chips at a farmers' market in Palo Alto. Big jars of them. Super expensive.
Finally, walking along the side walk right here in town, I glanced in a shop window and saw a man busily making ... something. I got in close and started asking questions through the open window. "I'm making kale chips," he said as he brushed marinade onto a leaf. "We sell them all over the country." Turns out I was smack in front of Blessings Alive and Radiant Foods. I must have walked by the shop a thousand times and never noticed it. Unlike the chips I've tried, Blessings Alive dehydrates the kale. Making it extra crunchy.
So, kale chips seem to be a trend.
Of course I had to jump on the bandwagon and try doing it myself - starting with a thick hearty bunch of just-picked kale from my local market. Here's how I did it:
One bunch kale (thick leaves)
3 tbsp olive oil
1 garlic clove
• Set oven to 250 degrees
• Pour the olive oil and the garlic clove in a large bowl. Let it sit.
• While it sits, wash and dry the kale leaves (it's important to dry them or they won't crisp)
• Remove the garlic from olive oil and discard (or use for something else)
• Put the kale leaves in the bowl and mix to coat with the olive oil
• Lay the leaves flat in a single layer on a cookie sheet
• Sprinkle with salt (and/or pepper, onion powder, garlic powder, chili flakes, etc)
• Put in the oven and let "bake" until crisp - about 20 minutes
Serve warm, or let cool and store in a sealed jar.
Also great crumbled over soup, salad or pasta!