Deprecated: Hook custom_css_loaded is deprecated since version jetpack-13.5! Use WordPress Custom CSS instead. Jetpack no longer supports Custom CSS. Read the documentation to learn how to apply custom styles to your site: in /wordpress/wp-includes/functions.php on line 6078 Kale Chips - Twyla Campbell

I have fallen in love with kale, which is weird because up until recently I considered kale—along with brussel sprouts and cabbage—to be old people food. I mean who doesn’t think of Grandpa and Grandma’s house when someone says “cabbage”? But lately I’ve come to love all things brassical like brussel sprouts (roasted  to bring out that caramelized goodness), and sauerkraut which tastes better when you say it the French way, “choucroute”. So, I’m not surprised that kale has turned out to be one of the family’s latest favourites, especially when you turn the leafy greens into kale chips.  That’s right, kale chips…kind of like Lays, only much healthier.

While surfing the web for furniture, I came across a recipe for kale chips (you know how way leads on to way). Everyone was raving about the recipe and the benefits of kale, so I decided to try it. That was 2 months ago. Since then, I’ve made kale chips about eight times…the kids love them which doesn’t make any sense considering that kale is healthy; it brims with vitamins and minerals, and the phytochemical compounds found in brassicas (kale’s family) are heat stable and not lost by cooking. According to info on the web, kale is a cancer fighter, attacks free radicals, lowers cholesterol, protects against cataracts and arthritis, and is good for the bones. Kale should be up for a Nobel Peace Prize, it’s that great.

And kale chips are super easy to make—just clean, oil and bake.

Kale Chips:
• Preheat oven to about 300 F more or less, depending if your oven has mood swings like mine. I’ve seen recipes that call for a 200 F oven, and some that call for a 325 F oven. Watch your time though if you have a hotter oven.
• 1 or 2 bunches of kale – rinsed and dried (use a salad spinner). Get rid of the thick spine and tear the leaves off into bite size pieces (like potato chips)

• Drizzle with 2 tbsp (+/-) of olive oil
• Spread the leaves out on cookie sheets
• Bake for about 15 – 20 minutes, until edges are brown and kale is crispy when moved in pan
• Remove from oven and sprinkle with sea salt (one with big flakes like Malden’s works great)

You’re gonna love ‘em.