Since when was kale-chipping a verb?
Cruciferous vegetables like kale, broccoli, cabbage, rapini help regulate estrogen levels. If you tend to store fat in your thighs and triceps area (like me), you may have high estrogen levels, so eating more of these veggies can help. Fortunately, I love them. I digressed but this gives me a reason to get the gigantic kales from Farmer’s market every week this summer.
Kale chips are usually sold for 7 bucks a bag in organic/health stores and has picked up in popularity lately. It has become a ritual for me to kale chip weekly since I started making 80% of my produce consumption local. I happened to be in Kensington market when I saw this kale that looked like it wasn’t from earth. In other words, I thought it was really ugly.
My biologist’s hypothesis is that this is a cross between a red cabbage and a kale, because both of them belong to the same species.
Part of the process of making kale chips is ripping off the leaves from the stem. The more I did it, the uglier it got. I can’t help but imagine that it would start glowing aura and some alien would show up to claim this object.
There are many kale chip recipes in the blogosphere. Basically, the idea is tossing the kale in some oil, line them out in add seasoning and bake (350 – 400 Fahrenheit) until for about 20 minutes it’s crispy. I spray the kale with olive oil, and sprinkle the dried herbs on them and bake.
I like to keep my sodium intake low, so I don’t like to add salt to my foods. Hence, I tend to really bombard them with tons of seasoning. My favorite ones are powdered garlic, paprika, onions, basil & oregano and black peppers.
Based on my experimentation, oven-baked kale doesn’t really like lots of wet sauces. It will take much longer to bake.
Here’s what my extra-planetary kale chip looking like. No alien visits so far. It disappeared in no time at all.
Have you tried kale-chipping? How did it turn out? What’s your favorite seasoning for kale chips?