My CSA box is out to get me. They scouted my kitchen and peered into my soul to see what I have the most disdain for eating, and then they deliver bags and bags of it to me every week. It’s like a well-meaning parent pushing a plate of broccoli at you. You know it’s with your best interest at heart but C’MONNNnnnnn I don’t wAnNNA!

Lately, this has been KALE. SO. MUCH. KALE.

I have enough trouble eating lettuce, let alone eating some strange cabbage variant by the bagful. I gave a couple goes at sauteed spicy kale, and sesame soy kale, but nothing was really disguising the little kid voice in my head going, “SPIT THIS OUT!”

Finally, about two weeks ago, in an effort to reconcile with my CSA delivery and actually win over my taste buds I scoured the internet for a solution and came up with this

KALE CHIPS.

WOOHOO! You can BAKE the kale and cover it in salt and it tastes COMPLETELY different. OK, maybe I’m cheating a little by saucing up the veggies and baking some of the vitamins out of them, but I actually LOVED the kale chips and am now looking forward to my weekly delivery.
You can buy kale chips at health food stores, but why not just make them yourself?

Wash and trim the kale (a bunch or two is what you need) and trim off the stems so just the leafy green part remains. Toss the leaves in a bowl with two tablespoons olive oil and two tablespoons of apple cider vinegar. Crank your oven up to 350 and spread the leaves on a cookie baking sheet covered in foil or parchment paper. Sprinkle the leaves liberally with salt.

Bake the chips for ten minutes, turning once half way through the baking. DONE! This is a good snack that can rival potato chips and are a lot healthier. Plus it’s easier to make them at home than stomach the $6 a bag price tag at Whole Foods.

Filed under: Ingredients, Meal Reports, Random

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