Friday, October 1, 2010

On The Cutting Edge with Kale Chips

I've never been on the cutting edge.  Stiffly starched crinolines were passe by the time I was old enough to wear one (or more).  The sophisticated art (or so it seemed to me) of smoking cigarettes while showing off deep red fingernails was found to be unhealthy before I was old enough to take up the habit.  When the Beatles came to my home town, mother thought them too unkempt to warrant our money going toward any possible fame they might achieve.  The list is long and much too painful to think about.

No more!  I've seen kale chips on a number of blogs and was intrigued.  I was searching out brussels sprouts this morning at the grocery store and noted that the kale looked very healthy.


The recipe says to wash the kale thoroughly and dry in a salad spinner.  Since I don't have a salad spinner, I wrapped it in a dish towel and slung it around the kitchen.  Oliver dog was a little surprised as it seemed to be sprinkling rain but he soon got into the spirit of the spin and started leaping around in the droplets.

After drying, arrange on a baking sheet lined with parchment.



Heat oven to 350 degrees.

Sprinkle with olive oil and sea salt.

Roast for 10 to 15 minutes (mine seemed ready at 12 minutes but I think I could have left it in a few minutes more) until the edges start to brown.



Cool and enjoy.

We had it for lunch along with lox, bagel and cream cheese.  It's very good and, I think,  healthier than other crunchy sides.

ENJOY and have a wonderful fall weekend!!