Don't "kale" the messenger

I'm a little late coming to the Kale party. 

I've been seeing this idea floating around the blog-world for quite some time. Today, I finally got around to trying it. For those of you haven't got around to it, like me - well, I've done the work for you. (you can thank me later when you've tried some) Here's the results:

These leaves are nice and crisp, they almost melt in your mouth. I used the best quality Italian olive oil and French sea salt. I like the mouth feel. Very satisfying. They are a little oily, but I may have been a little too generous with the oil. The flavor of the kale flavor comes through and is a little strong. I tried Parmesan cheese - very compatible. Truffle salt is a winner. I'm not much of a garlic lover, but if you do, I can imagine that would be a good flavoring, too. I've read of chili powder, season salt, etc. Be careful with the salt. It would be a good plan to cut back on the salt, then add a little at a time.
This dish is easy and quick to prepare. The only fiddly part was cutting the ribs of the leaves. That only took a couple of minutes. You can pre-heat the oven while you do that prep. Then just pop them in the oven for a few minutes and enjoy.

 And since you asked (or maybe you didn't) Yes, I will make this again.


Kale Chips
       Ingredients

• 1 bunch kale, washed and dried well
• 1 tablespoon olive oil
•  salt of your choice

Directions:

Preheat oven to 300 degrees F.

Cut the center rib of the kale and tear into large pieces. Place leaves in a large bowl and drizzle with olive oil and toss until completely coated.
Divide kale between 2 baking sheets lined with parchment. Arrange in a single layer and sprinkle with salt. Place in the oven and bake for 20 minutes, or until crisp.

Nutrition per serving:
Calories: 33
Total Fat: 4 grams
Total carbohydrates: 7 grams
Estimated Glycemic Load: 3
Fiber: 4 grams
Cholesterol: 0 milligrams

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