Roasted Kale Chips

I'm a mom now so I get to bust out this classic motherly decree: Eat your greens! Eat them every day. Be hard-core because they're arguably the most nutritious foods on earth. When I was too preggo-queasy to drink green smoothies for breakfast (tears!), I sauteed greens each morning instead. My philosophy about greens is just to do whatever you need to do to get them into your body on a regular basis.

Roasting kale chips almost makes it too easy. Easy like standing over the stove inhaling hot crispy chips straight off the baking sheet until you've made quick work of the entire bunch, and you spend a minute worrying if it's okay to eat that much kale in one sitting, before you remember it's kale, and you've just consumed a super dose of folic acid, calcium, vitamin K, fiber and antioxidants.

When I roast kale chips, I like to "undercook" them slightly, so that the leaves are still a vibrant green and the edges are crispier than the centers. That bright color means that you preserve the most nutrients, and I prefer the combination chewy/crisp texture. Thoroughly roasted kale tends to disintegrate like an Indiana Jones relic in your mouth. (Some people like that.)

Try this a few times with different spice combos and let me know your favorite!

2-Ingredient Roasted Kale Chips
Total Kitchen Time: 15 minutes. Serves: 2 with restraint, or 1 without.

1 bunch kale
extra virgin olive oil

Free Spice Blend
sea salt
freshly ground black pepper
&c &c!

Preheat oven to 350. Wash and spin-dry kale. Remove stems and tear leaves roughly into bite-sized pieces.

Pour about a tablespoon of olive oil into your palm and massage raw leaves with your hands. Repeat as needed until kale is lightly coated.

Arrange kale on a large baking sheet and sprinkle with salt and any other spices you like: curry powder, garlic, cayenne, cumin. (Save the black pepper until after roasting, since it won't stand up to the heat of the oven.)

Roasts ten minutes, grind on some pepper, devour, repeat!