If you ever find yourself looking for a quick, healthy snack, these “chips” are just the thing! With minimal prep and some creative seasonings, you’ll have a crunchy veggie treat to munch on in no time. Kale Chips by Holly Rodricks Makes 3-4 servings. Ingredients: 1 bunch of Kale 2-3 tbsp. Olive Oil or Coconut Oil Salt and Pepper to taste Instructions: Preheat oven to 350º. Line baking sheet with parchment paper and set aside. Remove stems from Kale and chop or tear leaves into large bite-sized pieces. Wash leaves thoroughly. Pat dry or use salad spinner. Place Kale in large bowl and drizzle with oil. Sprinkle generously with Salt and Pepper and toss to coat. Lay chopped Kale out evenly on baking sheet. Bake for 10-15 minutes until Kale is crisp and edges are brown but not burned. Cool and enjoy! For additional kale chip seasoning inspiration, visit: bembu.com/kale-chip-recipes. *Image courtesy of: http://www.sofeminine.co.uk/cooking-food/kale-cooking-kale-kale-recipes-s1297407.html
Kale can be very tough and chewy when eaten raw, but I have three words for you to help you make it tender and delicious. MASSAGE THOSE GREENS! The recipe below includes this important step, and it makes all the difference. Kale & Chickpea Salad By Briel Driscoll Serves 4-6. Ingredients: 1 bunch of Kale, stems removed and leaves chopped 5 Radishes slices as thin as you can 5 Garlic Scapes, diced 1 cup cooked or canned Chickpeas 1/4 teaspoon Salt 4 teaspoons Apple Cider Vinegar 2 teaspoons Olive Oil 1 teaspoon Honey Freshly ground Black Pepper to taste Instructions: Sprinkle Salt over Kale and massage into greens until the kale begins to soften and release liquids. Add remaining ingredients and continue to massage until mixed well. Enjoy! Unlike leaf-lettuce salads, this salad will store well in the fridge for several days and will even become more tender and tasty as it sits.