Healthy Chip Fix
During the cooking demonstration I attended last week at the Culinary Institute of America at Greystone, the speakers—triathlete/dietitian Marni Sumbal, RD, professional triathlete Jenny Fletcher, and chef Sandy Dominguez—shared a super healthy snack idea: Baked Kale Chips. I know what you’re thinking: kale chips? But they’re actually really good, and considering that kale is packed with potassium, fiber, calcium, and vitamins K, C, and B6, they’re also an easy way to add some extra health-boosting nutrients to your diet. "Kale not only provides antioxidants and works as an anti-inflammatory, but it may also reduce cholesterol levels and help to fight cancer, all thanks to its magical nutritional profile," says Sumbal. I made a batch last night and ate the entire thing before I realized I didn't get a very good picture. So I was forced to make (and eat) some more. They tasted almost as good as the chef Sandy's. Here’s the recipe:
Baked Kale Chips
½ tsp kosher salt
¼ tsp smoked paprika
¼ tsp granulated garlic
3 large handfuls lacinato kale, torn into shreds
1 to 2 Tbsp extra-virgin olive oil
1. Preheat the oven to 250 degrees Farenheit. Line a baking sheet with aluminum foil. Combine the salt, smoked paprika, and garlic in a small bowl.
2. Rise the kale leaves, then dry thoroughly—the leaves should be bone dry.
3. Put the kale leaves in a large bowl. Drizzle 1 Tbsp of olive oil down the sides of the bowl and then wipe the leaves along the sides to distribute the oil evenly. You may need more oil. Use your judgment.
4. Arrange the kale chips in a single layer on the baking sheet. Sprinkle with the garlic, smoked paprika, and salt. Bake about 25 minutes until the leaves are crisp to the touch but still a dark green. (Check at the 12-minute mark—brown leaves taste bitter.) Remove the baking sheet from the oven. Let the chips cool before eating.
—Danielle Kosecki is an associate editor
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