Does a healthy, highly nutritious, yet delicious snack sound appealing to you? What about something that would replace those oh-so-irresistible potato chips? I lit up when I first read about baked kale chips. I have a very “salty” tooth, and love my sodium-packed greasy food. But since I’m on a health kick (just ask Josh), I thought these kale chips would be the thing. Sound too good to be true? For me, unfortunately, it was…..
I started off enthusiastically: taking pictures, mentally wording a rave review, imagining my cupboards chip-free.
But to my dismay, after rinsing and stripping the kale, spritzing it with olive oil, sprinkling it with salt, and baking it for 15 minutes, my taste buds revolted. The initial bite was not bad, but after chewing, the kale’s crispiness was gone and turned into a clump of chewy dry kale. Not to mention that our kitchen smelled like kale for the next day.
So this recipe definitely got a thumbs down from me. BUT, in order to make this recipe, I bought an oil spritzer, which I LOVE!!!! It is basically a can that you put olive oil in (or any other liquid), you pressurize it by pumping air into it, and it gives a wonderful mist of oil to evenly coat your food. I will be using it for grilled veggies, bruschetta, and many more dishes…