I’ll have to admit, the first time I tried kale, I wasn’t in love.
It was love at second sight, I’d say, because when I made these spicy kale chips sprinkled with curry powder, coriander, and cayenne pepper, whooo baby, a surprising thing happened! The sturdy leaves became crisp, caramelized, and light, and the bitterness and strong flavor went away. If you’re a chip-aholic, you might want to try this instead of the deep-fried snacks that abound in the snack aisle.
Kale is one of those superfoods that you just can’t ignore, which is why I gave it a second chance. In one cup of boiled kale (only 36 calories by the way!), you get more than 100% of your needs for vitamin K, which is responsible for healthy blood clotting and bone formation. Lutein and zeaxanthin in kale promote eye health. In addition, you’ll intake an excellent source of vitamin A, vitamin C, and manganese, as well as a very good amount of fiber, potassium, and vitamin B6. Superfood all the way!
Preparation-wise, kale is an assertive green and can be bitter. To get rid of some of the bitterness in sauteed kale, blanch your kale in a few cups of water first, until slightly tender, then drain and saute in a little olive oil, garlic, and lemon juice (or whatever you fancy). Or, you can take the shortcut if you’re looking for something fun to snack on, and just pop them in the oven this way!
Warning: these kale chips are highly addictive!
Spicy, Crispy Kale Chips
makes: a bunch (sorry, too busy munching once these were out of the oven!) All I can say is that one bunch of kale can make a few cups, or a big bowlful, of kale chips
1 bunch kale, hand-torn into bite-sized pieces (discard the tough inner stems)
1 Tbsp extra-virgin olive oil
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/4 tsp curry powder
Olive oil or canola oil cooking spray
Salt, to taste
1. Preheat oven to 300°F. Spray 2 large baking sheets with canola or olive oil cooking spray. Whisk together the olive oil with the coriander, cayenne, and curry powder. Make sure your kale is rinsed and thoroughly dried; use a salad spinner and blot with paper towels afterward to get rid of excess moisture. Drizzle over the kale and toss with your hands until all surfaces are coated (I rub the kale leaves together so that the dressing is more evenly coated).
2. Spread the kale in a single layer on the baking sheets, and pop them in the oven for 18-22 minutes, flipping the kale once halfway through baking. The kale is done when crispy and slightly browned on the edges; sprinkle lightly with salt once out of the oven (hint: you don’t need much at all!).