Let them eat
cake kale! Kale chips, that is.
Who’s in the what now?
If the words kale and chips put together do not compute in your brain, this recipe should allow for a reboot 😉 .
I know kale chips are nothing like real potato chips but their crunchiness and flavour more than make up for that. Plus, potato chips often contain acrylamide, a substance deemed “toxic” by Health Canada. Foods that are high in carbohydrates (i.e. potatoes) are prone to the producing of acrylamide when heated to temperatures above 120 degrees Celsius, due to what is called the Maillard reaction (who died and made me Bill Nye the science guy, right?). It is not yet known what concentrations of acrylamide are detrimental to human health. This being said, according to the International Cancer Center and since 1994, acrylamide has been called a probable carcinogen for humans and many animal studies have found acrylamide to be a carcinogen. However, as Ariel Fenster, chemistry prof at McGill U puts it, the animals in such studies were exposed to very high doses of acrylamide (higher than humans would be exposed to). Therefore, the moral of this story is not that you need to avoid potato chips forever, just exercise moderation, and make kale chips more often than potato chips. Wink.
I’ve made many a batches of kale chips, let me tell you, son. Truth be told, in the past, my experiences with making kale chips have yielded one of the following: overly soggy or
overly burned/charred to smithereens chips. Seeing as I’m not a person who likes to waste, I would find myself eating the charcoal tasting chips, all in the name of non-wastage. But not today! Today, I bring you kale chips like you’ve never seen/tasted them before. What’s coating these kale chips? The works, that’s what!
I’ve got tricks up my sleeve for making perfect kale chips and I’m going to share them with you lucky ducks. Consider yourselves lucky as a five-time lottery winner, tee hee.
I truly consider kale to be one of the most nutritious vegetables out there. 2 cups of this green provide 100% of your daily need for vitamins C and A, 20% of your daily calcium need, as well as iron, antioxidants (major immune system boostage and favour healthy cells) and chlorophyll (hello alkalinity!). Did you know calcium isn’t just important for the solidity of your bones but also for muscle function. Hence, I like to throw kale into my pre- or post-workout smoothies 🙂 . Kale is also great for keeping your liver healthy. All in all, kale is basically your new friend with benefits.
Healthy junk food at its best 🙂 Just like potato chips, you can’t eat just one. It’s not humanly possible. Only for these chips, that’s not a bad thing 😉
Failproof Spicy Kale Chips
- 1 bunch of kale
- 1 tablespoon of olive oil
- 1 tsp. paprika
- 2 tsp. garlic powder
- 3 tbsp. nutritional yeast
- 1 tsp. onion powder
- Dash of cayenne
- Sea salt and pepper, to taste
- Preheat oven to 300 degrees Fahrenheit
- Thoroughly wash and dry the kale.
- Stem the kale (remove stems) and cut kale into 1.5-2 inch pieces.
- Add kale pieces to a bowl and drizzle with the olive oil. Massage the oil into the leaves in order to allow for the spices to stick to the kale like crazy glue.
- Spread onto a baking sheet, making sure to leave enough space between the leaves (see picture 😉 ).
- Bake for about 9 minutes. After these 9 minutes have elapsed, turn the pan in the oven (do a 180 degrees, Tony Hawke style, whatever that means), and cook for an additional 9 minutes, keeping a close eye on them as they tend to burn (sneaky, sneaky).
- Remove from oven. You will notice a “Honey we shrunk the kids/kale” effect. This is totally normal as the kale loses water through cooking. Do not be alarmed. 🙂
- Let cool slightly before enjoying these crispy delicious bite-sized “chips” 😉 .
All you kale fanatics, time to go nuts!