Kale Chips

If there is something I start craving in the fall it is snacks and cozy comfort foods that will help me hibernate and get through the tough winter months ahead. Having a healthy snack at arms length is a necessity or I will find an unhealthy alternative. Winter just does that to me. Anyone that knows me, also knows that I am a lover of vegetables. Ever since I was a little girl, if there is one thing that I would ask for seconds of, it was salad or whatever vegetable side that went with the main (and dessert of course). Crunchy, crisp salad with a nice saucy vinaigrette, cooked carrots, steamed broccoli...my mouth is watering just writing about it. Because kale is a cruciferous vegetable (think cabbage, Brussel sprouts, broccoli and cauliflower) it is tough and hearty. (Hence why it grows well in the cooler months of spring and fall). You'll want to remove the leaves from the stems, as it is the leaves that will crisp up so nicely to give you this light airy crunch. Some people enjoy the toughness of the leaves, but most prefer it when the leaves have been slightly softened and less intense to chew through. An easy way to break down the fibers is to massage it. Add the kale to a bowl with a light drizzle of oil and a sprinkle of salt and massage with your hands until the leaf volume has reduced and it feels slightly wilted to the touch (2-3 mins). Don't be afraid to really get in there, you won't damage the leaves, in fact, that is what you are aiming to do! Both flat leafed kale as well as curly leafed kale are good for chip making. It really just comes down to your personal preference. The amount of kale you use will depend on the size of the leaves as well as the size of the portion you are hoping to get. The leaves do reduce quite a bit when they have been baked (as they lose their water content). Once you make one batch, you can adjust quantities to your liking.