Kale Chips

I know... you've seen this deletable treat on every website and blog for about a year. Well, as usual, it takes me a while to catch on, but I now understand what all the fuss is about! It's no surprise that potato chips are bad for our health because of the fat and sodium. Still, they're a tasty snack that hit the spot from time to time. Kale, however, is a good source of B vitamins and if you bake it properly it will satisfy your desire for the "other" chip and provide a healthy alternative. So, if you haven't tried making kale chips, you really should, and here's how.

Kale Chips

Kale, one bunch
Olive oil, 1 T
Celtic sea salt

Preheat the oven to 350 degrees. Separate the leaves from the stem and cut them into small pieces (similar in size to a potato chip).Wash and thoroughly dry the kale in a salad spinner. Pour the olive oil into the bottom of a bowl and rub oil onto each piece of kale, front and back. Lay the kale out onto a baking sheet lined with parchment paper. Lightly salt. Bake for 8 - 12 minutes.

Note: The photo isn't mine. I couldn't get a picture of the chips because we ate them so fast!

Garlic Parsley Dipping Oil

 

This is so good you'll make it again and again. I used Fustini's Garlic Extra Virgin Olive Oil for this recipe, but you could certainly create your own. The garlic is very important to the overall flavor, so don't leave it out. I hope you'll make this tonight. It's sooooooo good!

Garlic Parsley Dipping Oil

4 T Fustini's Garlic Extra Virgin Olive Oil

1/3 C loosely packed and coarsely chopped Italian leaf parsley

1 thin green onion, white and green parts rough chopped

1 tsp. fresh lemon juice

pinch of crushed red pepper flakes

salt to taste

Put the parsley and green onion into a food processor or blender. Pulse until finely chopped. Add the chopped greens to the oil along with the lemon juice, red pepper flakes and salt. Serve with bread.

If you want to try Fustini's vinegars and oils, you'll can find them by clicking on http://www.fustinis.com/