According to Max Goldberg, organic food guru and author of the blog LivingMaxwell, kale chips are one of the top organic foods for 2011 (best yet, they are vegan!). You can buy them at the health food store or you can make your own tasty vegan snack chips. One nibble of these rosemary-infused kale chips will show you why kale chips are highly addictive.
Rosemary Kale Chips
Serves 3 to 4
- 1/3 cup olive oil
- 2 (3-inch) sprigs of fresh rosemary
- Pinch or two red pepper flakes
- 1/2 pound torn kale leaves, washed, patted dry
- Sea salt
- In a small saucepan over medium-low heat, stir together olive oil, rosemary, and red pepper flakes. Keep stirring occasionally for 5 to 10 minutes to infuse oil.
- Remove from heat and set aside.
- Meanwhile preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
- Place kale in a salad spinner and spin all the moisture out of the leaves, repeating 2 to 3 times to get leaves extra dry.
- Place kale in a large bowl. With a fine sieve, strain oil into an airtight container, removing the rosemary and red pepper. Drizzle about 2 tablespoons of the infused olive oil into bowl and toss kale to coat.
- Spread on prepared baking sheet and bake for 10 to 12 minutes. If kale is crispy, remove baking sheet from the oven. If kale is still soft, continue to bake until crispy. Be sure to watch kale carefully and don’t let the leaves get browned.
- Sprinkle kale chips with salt and serve.
Cook’s Note: You’ll have rosemary-infused oil left over. Simply use it to drizzle over salads, vegetables, or stir in rice and pasta dishes.