Roasted Kale Chipsby Julie Horton - Wednesday, April 2, 2014
In recent years kale has come into its own and this is a delightful, crispy side dish has little in common with the boiled, tasteless recipes of the past. It’s a perfect side dish for casseroles, or better yet, let the kale cool and enjoy it as a crunchy mid-bicycle ride snack.
1 bunch kale
1 tablespoon extra-virgin olive oil
½ teaspoon chili powder
¼ teaspoon kosher salt
2 tablespoons finely grated Parmigiano-Reggiano cheese
Preheat the oven to 350°F.
Line 2 large baking sheets with parchment paper.
Trim tough stems from kale and discard; cut large leaves into 2-inch pieces (leave any small leaves whole).
Place in a large bowl, drizzle with oil and toss.
Add chili powder and salt, and toss again.
Arrange kale on baking sheets in a single layer; bake until crispy and the edges just begin to brown, about 12 minutes.
Remove from the oven and let cool for 2 minutes on the baking sheets. Transfer to a bowl and toss with Parmigiano-Reggiano.
5 Fun Kale Facts:
- Kale was the most widely eaten green vegetable in Europe for hundreds of years.
- Because it is resistant to frost it has been particularly important for cooler regions.
- Kale’s super food status was validated during World War II when the U.K. began its Dig for Victory campaign. Because kale is so easy to grow and provides important nutrients the government felt it an excellent supplement to diets that were impacted by rationing.
- In 19th century Scotland kail was a generic term for dinner.
- Kale was introduced to Canada by Russian traders in the 19th century and from there made its way south to the U.S.
Recipe and photo from our friends at Whole Foods.