Crunchy Sesame Kale Chips

Continuing with my healthy snack food (and beyond) series, I'd like to introduce you to a leafy green superstar.

Let's hear some applause for KALE! 

Kale is one of the healthiest foods on the planet.
Like most leafy green veggies, it's nearly impossible have too much of it in your diet.
So strap on the feed bag! Here comes the kale.

One cup of kale contains only 36 calories, it's a great source of fiber, and contains15% 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 like copper, potassium, iron, manganese, and phosphorus.

All of the above facts translate to this:
Kale is extremely beneficial in lowering cholesterol and in the prevention of heart disease. The extreme vitamin K content means it's a cancer preventing superfood. It has cellular detoxifying properties and  kale also helps to maintain a normal blood sugar level and hence, is very advantageous for people suffering from diabetes.
Actually, the more research I do on kale, the more benefits I find. I've come across articles stating it improves dental hygiene, as well as overall bone health. It has anti-inflammatory properties and is able to aide in digestion. It seems as though its benefits are endless.

Now, If kale could only learn to do the dishes!  ...


The recipe that follows is so easy, versatile and delicious you won't have any problem increasing your kale intake.

CRUNCHY SESAME KALE CHIPS

Ingredients: 

1 big bunch of Organic Kale
2 tsp Garlic Gamasio
2 tsp Sesame Seed
1/2 tsp Ground Ginger
1 tsp Organic Sugar * If you are diabetic, use Coconut Palm Sugar (I'll address the amazing properties of coconut sugar in an upcoming post)
Smoked Salt
African Smoke Spice Blend
1 1/2 tsp Olive oil
1/2 tsp Sesame oil OR Truffle oil

First up, wash and "de-rib" the Kale

Since you bought organic kale, be sure to wash it well. I always like to give mine a full on plunge into a big bowl of ice water. Once it's thoroughly clean, de-rib it by holding the thick end of the stem in one hand and running a sharp knife along either side of it to remove the leafy matter.

Done! 
You should now have a pile-o ribs and a pile-o leaf 

 you might be tempted to throw away the ribs, BUT this is just the sort of thing that I hang on to for later use in soup stock ... so if you're inclined, throw the ribs into a zip-lock and put them in the freezer.  I encourage you to start you're own soup stock bag! 

Next, dry the kale REALLY well. Feel free to break out the salad spinner or simply use a towel ... Just make certain that it's completely dry or it will steam, it won't crisp up.

Preheat the oven to 300

Gather the remaining ingredients

Let's talk about the spices because there may be some things here that you don't have or aren't familiar with.  
Gamasio is a standard Japanese condiment made from a toasted sesame seed base. You can find it in most natural food stores. It comes in different varieties, I usually get the garlic blend. I use it on everything from veggies to tofu or meat, in rice, on eggs etc.  If you don't have it just substitute extra sesame seeds and some garlic powder.
Smoked Salt is readily available in many stores. I recommend adding it to your spice collection. It brings in a nice flavor profile that you can't really get from anything else. If you don't have any however, just use sea salt. 
The African Smoke Spice Blend has become a recent staple in my house. It comes from Trader Joes and its main ingredient is smoked paprika flakes. If you don't have this on hand, substitute smoked or regular paprika powder. 
In the past, when I've made these kale chips, I always used a bit of Sesame Oil along with the olive oil. Today, I found I was all out of sesame oil, so to bring on some extra flavor, I used Black Truffle Oil. All I can say is "oh, sssoooo yummy!" Truffle oil is also something I highly recommend adding to your cooking arsenal. It's a bit pricey but a little goes a long way, and boy-o-boy is it worth it! 
OK back to the recipe

Mix together the dry ingredients 

Stir the Oils into the dry seasonings. Add the kale and gently massage the sesame and oil mixture onto the leaves of the kale. The goal is to have the seasoning evenly coat the leaves without them being too oily ~just beautifully shiny

Transfer the kale to a baking sheet fitted with a rack. Bake for about 20 minutes or until crispy, checking occasionally and turning if necessary. Store in an airtight container once cooled.

Eat them as is, crunch them up and sprinkle on pop corn, mound them on top of a baked potato, use them to season just about anything ...
Go wild with kale!