Fabulous Friday


Happy Friday Everyone!

I know people have been talking about Kale Chips for some time now, but I finally decided to see what all the hype was about. Well…now I get it. They’re easy, fun and delicious. Oh and did I mention the possible health benefits of consuming kale include improving blood glucose control in diabetics, lowering the risk of cancer, lowering blood pressure, improving bone health, lowering the risk of developing asthma and more.

I’m always a huge fan of Barefoot Contessa. She’s a go to in my house. So obviously, I went to her for the recipe and she, as always, did not disappoint! Give it a try!


2 bunches curly kale (about 2 1/2 pounds)
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
Fleur de sel

Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.

Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.

Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel (sea salt) and serve hot.

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Read more at: http://www.foodnetwork.com/recipes/crispy-roasted-kale.html?oc=linkback