Recipe courtesy of Tamara Czarnecki.
Kale Chips:
1) Heat oven to 350 F. Wash and dry a fresh lacinato kale bunch* (aka Dinosaur Kale). Tear leaves off of thick middle stem into chunky pieces. Thoroughly dry in a salad spinner.
2) After ensuring the leaves are completely dry, lay loosely onto a baking sheet. Spray lightly with a Misto** with Olive Oil (or toss lightly in a bowl).
3) Bake for 10 minutes, then swirl around leaves to ensure even crisping. Continue to bake and check in 3 minute increments until dry and crispy. Take care not to overcook.
Notes:
*Any kale is fine, but lacinato is the least bitter.
**The Misto has no propellants and imparts the oil mist to the leaves without any aftertaste.
Fairy Dust:
1) Take fresh kale chips and crumble to a fine powder in your hands.
2) Use right away or store in an airtight container for 1-2 days.
Fairy Dust can be used as a nutritional powerhouse to add to smoothies, protein shakes, baked goods, pasta dishes, salad dressing, herb paste for chicken or fish, and more. Normally, kale is difficult to add to recipes, but crisping it in the oven removes most of the bitterness and chewy texture, and leaves the vitamins, minerals, and fiber that makes kale one of the healthiest foods in the world. Your family won’t even notice the magical powder you add into their favorites dishes.
Nutrition Facts:
Kale (1 Cup) :36 calories, 5 g fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.
