As a child, I used to think adults didn’t like snacks such as Doritos, Chee-tos, and the sort because my parents, as well as the adults I was in contact with would only eat a few pieces, if any. What they would have were olives, cheese, patés, and cold cuts or charcuterie. I think I was about 5 or 6 years old, and remember thinking back then that maybe one day I would stop liking them. Today, I think I understand how it all works.
Truly, my mother wasn’t a nutrition guru, and she knew my beloved chips weren’t healthy at all, yet she would let us eat those delicious crisps which were widely known by their slogan “betcha can’t eat just one” much more often than she would have probably wanted to.
But you know what? I still like them to date, however, I am now conscious that I shouldn’t eat them. So, I now go with the flow and prepare a version with no saturated fat or preservatives which will satisfy the craving every once in a blue moon. And well, it’s winter, so, they are in season… and even though, this cabbage used to be almost unknown for it had been forgotten after WWII, it’s now very popular to eat.
Kale Chips
Ingredients
Equipment
Method
- Wash and disinfect the kale leaves. I like disinfecting with a dash of apple vinegar and a pinch of baking soda. Strain the leaves with the help of a salad spinner and cut the central vein, since it is here where the kale keeps the most amount of water.
- Line a baking sheet with parchment paper and set the kale leaves in one sole layer. Spray or some olive oil on top. Season with sea salt, freshly ground pepper, and pequin chili powder.
- Put in the oven for a few minutes being careful of their being toasted and crispy, and not burnt. It shouldn’t take more than 15 minutes.