My family loves kale chips. We love leafy greens in general, but it is amazing what a transformation kale undergoes when heated at low temperature in the oven.
My kids can devour an entire head of kale prepared this way in five minutes flat. And unlike potato chips, kale retains its nutritional value when made into chips. Kale is high in fiber, antioxidants, vitamin A and calcium, as well as B vitamins, vitamin C and potassium. It’s fat- and sodium-free, and the minuscule amounts of olive oil and salt used in my recipe barely bump up those amounts.
My basic kale chip recipe simply involves kale roasted with sea salt and olive oil. But that is just the wonderful beginning to an entire universe of kale chip possibilities.
For something a little bit different, try furikake kale chips. If you’re unfamiliar with this Japanese seasoning, it’s made of tiny pieces of seaweed combined with sesame seeds, salt and sugar, and sometimes other ingredients such as flaked bonito. You can find it in the Asian aisle of most supermarkets or at any Asian grocery store. It’s intended for rice, but it’s great on everything. A sprinkling of furikake will transport you and your kale chips from your kitchen to Japan.
For furikake kale chips: