Dine with Diana Friday: Jump on the Bandwagon with Kale Chips

Lately, I’ve become addicted to those roasted seaweed packs in the health food aisle of my local deli. They are roasted sheets of seaweed and they’ve become a staple for me. They meet the salty and crunchy criteria of potato chips, but are way healthier.

So, you can imagine my delight when the latest craze to make your own kale chips hit the scene. They are similar but better and even healthier than my packaged seaweed. And, I have control over what and how much I put on them.  Less sea salt one day, more olive oil the next; get out the really nice truffle oil for the ones I make just for hubs and me.

Even my non-green food eating 2.5 year old will eat them. Now that’s a miracle!

Everyone who has come through my door has loved them. Yes, everyone. From Nepal to England and Mississippi to Chicago; from toddler to teen and adults of all ages, kale chips make everyone happy!

Have fun and be creative with your own kale chips this weekend and comment here so you can tell me if you added anything special to personalize them? We want to hear!

Xo,

Diana

Kale Chips

Ingredients:

  •  Fresh kale- organic is even better if you can find it. It should be so dark green that its almost blue! It kind of looks like dark Romaine lettuce
  •  Olive oil to taste
  • Course sea salt to taste
  • Be creative —other salts or seasonings or oils you love can be used

Directions:

  1. Pre-heat oven to 425°
  2. Wash and dry the kale leaves. You’ll need to spread them out on paper towels and let dry for a while —otherwise you end up with soggy chips
  3. Line a large baking pan with heavy duty aluminum foil —helps make clean up super easy later
  4. Break out the thick part of the stem of each kale leave and tear into pieces —larger pieces work best since they shrink and shrivel in the oven
  5. Lay one layer of leaves onto the baking pan
  6.  Drizzle with olive oil- or flavored oil of choice –go light– you can always add more later and the kale really tends to hold on to the oil
  7. Sprinkle with course sea salt —again go light —I’ve made mine too salty a time or two
  8. Bake in 425° oven for a bout 12 minutes –they will start turning almost black, but that is ok —they should be crunchy not soggy. More time may be required

Image 1

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