Homemade Roasted Kale Chips
Kale is a relative newcomer to Greek farmers’ markets, but it’s made headway in the last few years and people have come to love it in salads and grain-based dishes. It’s not surprising, since this crunchy member of the brassica family taps into Greeks’ love with all things cabbagy – they’re related, of course! I have to admit that I have found solace in this recipe. One of my foodie “sins” is to indulge in a good bag of kettle-cooked potato chips, but I always feel so guilty and, well, like I have abandoned my Mediterranean diet philosophy of healthy eating, so I really try hard to resist. But this Mediterranean diet snack recipe provides a super healthy option whenever we feel the hankering for something tangy and crunchy. It’s really easy to make, too!
- 2 large bunches of kale tough stems trimmed off
- 2 to 4 large garlic cloves crushed and/or sliced
- Greek sea salt and pepper to taste
- 1 large pinch of powdered cumin
- 1 large pinch of cayenne if desired
- 1/3 cup extra virgin Greek olive oil
- 2 tablespoons balsamic vinegar
Preheat the oven to 375F/180C.
Cut the trimmed kale into pieces about 2-inches / 5 cm square (or as close as you can get to a square).
Toss in a large bowl with the garlic, salt, spices, olive oil, and balsamic vinegar.
Spread in one layer onto a baking sheet and bake for about 15 minutes, turning once or twice, or until crisp and lightly charred. Enjoy!
Serve with any Greek dip or yogurt-based dips, or hummus, and enjoy a healthy snack that will send you back for more…and more!
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WATCH MY YOUTUBE VIDEO FOR HOW TO MAKE KALE CHIPS WITH GREEK FLAVORS, HERE! And please sign up for my channel!