Our continued quest to reduce packaging and waste has been largely successful here in the WPP household, but there are a few things I miss from time to time. One is salty, savory snacks that come laden with flavor (and sodium) and are usually the first thing I reach for after a long day at the office. I like things that crunch and have lots of flavor that pair well with an icy, crisp and refreshing beer.
I’m not completed deprived though, as Roem fulfills my request for warm, freshly fried tortilla chips from the restaurant where he works at least twice a week. I love the chips, but my ardor is dampened when I see the grease leaking through the paper bag after a
day or so. I realized what I needed was an easy go to snacks that was crispy and satisfying, but not completely calorically deficient.
I had come across a few kale chip recipes about the time I unpacked the 8th bundle of kale in as many weeks from my CSA box. I had already stir fried it, added it to stews and baked layers into a vegetable lasagna, but I swear it was multiplying. The first time I attempted the chips, the kale was limp and soggy with just a few crispy curly tendrils. I realized the key to this snack was starting with really dry kale, that was then lightly oiled and abundantly seasoned. Feel free to add in some spicy chili paste, ancho chili powder, curry seasoning or anything else you want to experiment with to taste.
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
- Preheat an oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper or a Silpat.
- With a knife or kitchen shears, chop the thicker stem off towards the bottom of the bunch. Tear the remaining leaves into bite size pieces. Wash and thoroughly dry kale. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 15 to 20 minutes.