One of the new crops we decided to plant this year was kale. Kale offers such high nutritional value that we could not resist trying to plant our own.
Kale is one of the kings of the vegetable world and offers a good source of fibre, vitamin C, vitamin K, vitamin A, vitamin B6, calcium, magnesium and is low in calories. It is great in salads and cooked in main dishes. Kale is a bit of a tricky vegetable as it can taste a bit bitter. As a tip, removing the tough center stem can cut down on bitterness.
One of our favorite uses for kale is to make kale chips. They are simple and quick to make and are a great snack or make a great accompaniment to lunch. They pack great nutrient value with a good crunch reminiscent of potato chips. They can be stored in a ziploc bag for 1-2 days but they are so irresistible that we have never had them last more than one day!
1 large bunch kale, end of stems trimmed off
1 tsp olive oil
1/4 tsp pepper
1 pinch seasoning salt
1. Wash kale and leave as whole leaves. If kale leaves are enormous, cut in half.
2. Dry leaves. If time allows, let air dry for 1-2 hours to make sure all the moisture is removed.
3. Place olive oil and seasonings in ziploc bag.
4. Add kale to bag, seal and shake until well coated.
5. Spread kale leaves in single layer on lined baking sheet (I use silicone baking sheets, but parchment works as well)
5. Turn oven to 300F degrees (that's right, no preheating!) and place baking sheet in oven. Bake for 10 minutes.
6. Remove baking sheet from oven and flip the kale leaves over to the other side. Return baking sheet to oven and bake for another 8-10 minutes until crispy.
Tip: Make sure to check on them in the last few minutes of cooking as the edges can begin burning quite easily.