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confession time – certain vegetables and i haven’t always been the best of pals.  our friendship got off to a slow start, and though people know me to be a food lover, i admit that i used to have quite the distrust for certain veggies.

now, i’m sure i am not the only one with such issues, and i could rhyme off a myriad of reasons why this all happened to begin with.  the only point that matters now is that i am making efforts to strengthen relationships with les légumes.  like many things in life (people included), keeping an open mind really helps.

on the bright side, i have gotten a lot better in the past few years.  it feels like time to publicly address some innocent vegetable victims, starting with kale…


dear kale,

i apologize if i lumped you in with the likes of brussel sprouts (more on them another day) and overcooked spinach and wrote you off completely.  the fact is, you are wonderful.  dark, leafy greens offering up lots of nutritional goodness…while i cannot recall the exact moment my opinion of you changed, i am very thankful it did!

one particular snack i’ve been making at home is kale chips.  nothing is terribly hard about the process, though it does take a little prep time.  thank you kale, for showing me a tasty, and healthy way to add you as part of my life :)


Oven Baked Kale Chips

1 bunch kale
olive oil
sea salt, pepper, other seasonings, all to taste
  • preheat oven to 400F/205C
  • rinse/wash kale
  • remove central stem and tear leaves into bite size pieces (they shrink in the oven, so size accordingly. i use a paring knife to cut out the stem, but tearing the leaf pieces off also works)*
  • dry kale leaves as much as possible (a salad spinner works well)
  • in a large bowl, toss kale leaves with some olive oil (a little goes a long way)
  • add a few pinches of seasoning and mix thoroughly with the kale (i use maybe 1/2 tsp salt and pepper for one bunch of kale).  besides salt and pepper, you can add garlic powder, cayenne, paprika, other dried herbs, parmesan cheese…experiment!
  • spread pieces on baking sheets, try to keep to a single layer
  • bake in oven approx. 8-10min until crispy but not too brown around the edges (if your oven runs hot, check around 7min to ensure they don’t get burnt)
  • enjoy!

*the stems are edible and full of fibre, you can steam them with other veggies or add to a stir fry for some crunch

"kale chips"