Kale Chips

In my effort to eat a well balanced diet, I am trying to find ways to incorporate more dark, leafy greens into my day. There must be a million ways to prepare greens, but I always seem to end up relying on the same old - steamed brocolli. Not very exciting, and definitely not enticing enough for a 19-month old to try.

Lately though, I have discovered a fantastic trick. When you bake kale in the oven for a short period of time, it comes out crunchy and crispy, just like chips! Lightly coated with olive oil and sea salt, you might actually believe you were eating a bag of potato chips (Tom disagrees - he thinks they have a funny aftertaste. OK, yes, they don't exactly taste like potato chips, but who wouldn't enjoy trying something hot, salty, oily and crunchy? And bonus: A loves them too!)

To prepare, purchase a bunch of kale (most supermarkets carry the softer/leafier kind - you can find some very tough varieties at farmer's markets, but they're better suited for soups/stews). Break off the stems and wash. Now, VERY IMPORTANT: make sure to dry thoroughly with a towel! If you attempt to put kale pieces into the oven with even a few drops of water on them, they will turn into a soggy mess.

Place kale in a big bowl, pour in some olive oil (I never measure...maybe 1-2tbsp?). With you hands, toss and rub the oil all over the kale to make sure the pieces are well covered.

Place pieces on a baking sheet lined with tin foil; bake in 325 degree oven for exactly 12 minutes. No longer, or you will end up with overcooked kale chips! If you have a hot oven, check them out at 10 or 11 minutes.

Sprinkle with sea salt and enjoy warm!

(Kale chips are now being sold in bags at natural food stores, and I found one the other day for almost $10 - ridiculous! My advice is to stick to the homemade version; if you can find it in season, kale is around $2-3)