I've been seeing recipes for kale chips popping up all over. Everytime I see the idea, it intrigues me and I've wanted to make it for a long time. But it wasn't until I started doing this raw fast that I thought it'd be a great time to try them.
The thing that always tempts me the most during any sort of detox or fast is always something crunchy. Always. I stood in front of a bag of tortilla chips for about 5 minutes yesterday, fighting off the temptation. I won, but I still had that urge for something with some salt and some crunch to it.
Enter the kale chips. Since I'm allowing myself cooked vegetables, these fit perfectly. And listen to me when I say this - they are delicious. Now I'm not crazy enough to say that they taste just potato chips, but they are a great substitute. Even if you don't like kale, I'm betting you might like these, since you mostly taste the salty flavor.
The basic recipe I've been using is as follows, but I've also discovered it's much easier (and slightly tastier and healthier) to just liberally sprinkle them with a light italian or caesar vinaigrette and throw them in the oven. It's honestly a perfect little crunchy treat.
3 or 4 large kale leaves, with stem removed and cut into 2" pieces
2 tbsp apple cider vinegar
1 tbsp Smart Balance oil or Extra-Virgin Olive Oil
A few pinches of kosher salt
Preheat oven to 350 and line a baking sheet with parchment paper. Whisk together vinegar, oil, and salt, and toss with kale leaves. Place in a single layer on cookie sheet and place into oven. Bake 10-15 minutes, flipping halfway through until crispy. Do not overcook or allow them to become completely brown as they will taste bitter. Enjoy!