This month’s Recipe ReDux is all about simple recipes. In fact, we’re limited to just 7 ingredients (or less)! I have to admit, when I first read that, my mind drew a complete blank. My simple recipes tend to be simple in the sense that you don’t transform the ingredients much, but I usually up the flavor profile by loading up on the herbs and spices. Unfortunately, that usually means my ingredient list is longer than 7 things.
I was walking around in Reading Terminal Market the other day when I spotted a particularly stunning bunch of kale, and inspiration struck. Obviously I should make kale chips for Recipe ReDux! Kale chips are one of my favorite healthy snacks. I can eat about a pound of kale in this form. This chips are baked in the oven to crispy deliciousness and can be flavored however you want. At their simplest, kale chips require only 3 ingredients; kale, olive oil, and salt. I usually dress is up a bit with at least some garlic powder, or you can go all out with whatever spice mix you prefer.
This chips are the delicate kind of crispy that almost melts in your mouth but still has the most delightful texture. The kale turns into a mechanism for whatever flavor you topped it with, meaning that even kale haters will love these bad boys with the right spicing. The only trick is not to eat all of the chips before you finish.
1 bunch kale
1 tablespoons olive oil
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 tablespoon nutritional yeast
Preheat oven to 350F
1. Wash the kale and dry the leaves thoroughly. If they are not dried, they will not crisp up.
2. Rip up the leaves into large pieces and toss in a large bowl with olive oil, salt, and whatever other spices you choose to use.
3. Lay the kale out on a large cookie sheet in a single layer. You will probably have to work in batches since the raw kale takes up a lot of space (though it shrinks down a lot).
4. Bake the kale for 12-15 minutes, until the leaves are dark green and brittle. Remove from the oven and allow to cool for 3 minutes before transferring the chips to a bowl or other container.
Good luck trying to make these last – they’re too good not to eat!