In the wise words of Mr. Kermit the Frog, “It’s not easy being green.”
It’s a phrase we know all too well; just not in the sense that he intends (unless you are, in fact, green. In that case, ignore this entire post.). Rather, at this point in the year – otherwise known as the food-coma inducing period between Thanksgiving, Halloween, Christmas, and New Year’s – we’re more likely to feel a little more Miss Piggy-esque, and a little less lean, green amphibian.
This is the time that our bodies switch from being 75 percent water to 20 percent rum and eggnog, 20 percent turkey and mashed potatoes, and 35 percent pumpkin pie. It’s a rather unhealthy balance, wouldn’t you say?
To help sort it out, you’ve got to add a little more green, a little more water, and a little less rum and eggnog. Get a head start with these simple Kale Chips. They’re low in fat, and high in all sorts of good stuff (like Vitamin K, A, and C). Plus, they are crunchy and salty, just like potato chips, so they’ll satisfy even the worst of your junk food cravings.
Hey, maybe it’s not so hard to be green after all…
1 medium bunch curly kale (about 10 medium-sized leaves)
1 tablespoon olive oil
Sea salt, to taste
1. Preheat oven to 300 degrees Fahrenheit and line 2 large cookie sheets with parchment.
2. Wash and dry kale; remove tough centre spine and tear leaves into bite-sized pieces. Place in a large bowl and drizzle olive oil over top. Toss to coat, and then add a small amount of sea salt. Toss again, and then taste the coating to see if it’s salty enough. Add more, if necessary, to taste.
3. Transfer the kale to the parchment lined cookie sheets and spread out so the kale is in one layer. Bake in the preheated oven for 15 minutes, remove, and give the kale a little toss. Return to oven and bake for another 7-10 minutes, until the leaves are slightly brown around the edges, and are crispy to the touch. Let cool completely on the baking pans before serving. Store in an air-tight container for up to 3 days.