Fresh Black Kale Leaves
You can make virtuous, crispy chips that taste fabulous from a healthful vegetable! (I may try sneaking some into a movie.)
1 1/4 pounds black kale
2 cloves garlic, peeled and minced
1/2 cup extra virgin olive oil
Coarse salt and freshly ground black pepper
1/4 cup finely grated Parmesan cheese or to taste
Smoked finishing salt, optional
Preheat oven to 350 degrees F.
Fold the kale leaves inward so the center rib is on the outside and use a sharp knife to cut it off. Be sure to get it all; it is tough. Tear the leaves into 2- to 3-inch pieces. Rinse leaves and drain. Place in a salad spinner if you have one and spin until completely dry. You will need to drain the spinner and do it more than once. Alternately, place the leaves in a large kitchen towel, roll up the towel and sling it around while holding the ends tightly. (Or do it the boring way and just blot with paper towels until dry.)
Place the olive oil in a large bowl and mash the garlic into the oil. Add the kale and toss until well coated on both sides. Spread out in one layer on two large baking sheets. Sprinkle with coarse salt and fresh pepper. Bake for 6 to 8 minutes or until dry and crisp. Don't overcook or it will become bitter.
Remove from oven and sprinkle with additional coarse salt or flavored finishing salt and grind more pepper over the pan. Grate Parmesan over the top and let cool. For a final touch, I sprinkled my chips with mango-smoked sea salt that my daughter brought me from Hawaii, but there are lots of specialty salts that you might try. Store in an air-tight container.
Mine stayed crisp down to the last chip, but they didn't last long. You can reheat them in the oven for a few minutes if necessary.
One ounce of fresh kale makes one serving.
Calories: 35; Fat: 3.1g; Protein: 0.9g; Fiber: 0.4 g; Net Carbs: 0.9g
Note: Black kale is also called lacinato or dinosaur kale. It is milder and sweeter than regular kale. (Call them dinosaur chips if you want to coax the kids away from the Doritos!)
