Kale Chips as a snack and with Gnocchi
Kale, whether raw or cooked is a nutritionally superior food. We’ve all been reading and hearing this for years but eating is believing when it comes to certain things and for whatever reason it took me some time to warm up to kale. When the kale craze hit a few yeas ago, a friend sent me a recipe saying she makes it and eats it straight from the mixing bowl on the counter…the leaves are just a tad tough and bitter for my taste so I shyed away from her raw recipe. Then I learned about kale chips. Cross my heart and hope to die (not really), they are so good and easy to make especially if you have a Trader Joe’s nearby where you can buy kale pre-washed and cut into bite sized pieces. All you have to do is preheat the oven to 400, pour a tablespoon or so of olive oil into the palm of your hands so you can toss the leaves to lightly coat, then bake for 10-15 minutes. The dark green leaves turn into gorgeous, translucent, airy-light chips. During the baking time toss with a spatula every few minutes to keep any leaves from burning. No salt needed.
Baking removes all the moisture from the otherwise thick leaves.
I’d not intended for them to be eaten this way but learned that gnocchi and kale go great together.