This post is about food, and I need to fess up and say that my eating hasn’t been great lately. I’ve been exercising like a madman, and while I want to be capitalizing on the calories I’m burning to lose a few pounds, it’s not happening. But I’m not beating myself up over it. Just trying to make better choices and do the best I can.
A few years ago, I had a little kale chip kick. I was making them left and right. Kale chips, which are simply kale leaves that are roasted until they’re crispy like chips (see how to make them here), are very satisfying and super healthy. But between preheating the oven and then actually roasting them, they took a long time to make – nearly an hour – which was a long time for a snack I could polish off within minutes.
A few weeks ago, I had “Home & Family” on in the background when I heard celebrity chef Rocco DiSpirito say that kale chips could be made in the microwave in a couple of minutes. I dropped everything and my ears perked up, like Scooby Doo. What?!?
His recipe is simple, and it’s on the “Home & Family” website here, along with a bunch of other recipes from his new book. He makes the microwave kale chips as part of his “Super Popcorn-Kale Crumble” but I leave out the popcorn part. (His “Garlicky Shrimp and Spinach in a Foil Pouch” is also on my list to try, but I haven’t done it yet.)
Recently, a friend gifted me with two bunches of kale, so I jumped at the chance to make microwave kale chips. Seriously, if your friends don’t give you vegetables, you need to find new friends!
On the left is a variety called Lacinato Kale. On the right is a variety called… um… kale. It’s just regular kale that you find at the store by the sign that says “Kale.” I didn’t know which would make a better chip, so I made both.
First step: cut out the thick woody stems, leaving just the leaves. I did this first with the regular Kale…
…and then the Lacinato:
All the de-stemmed kale went into a colander, and I gave it a good wash, and then I used a Spin ‘N Stor bag to dry it. I spread a single layer of leaves on a microwavable plate, spritzed them with a quick hit of Pam, and then tossed on some Garlic and Herb Mrs. Dash.
Per Rocco’s instructions, I nuked the leaves for a minute, then took them out and flipped them all over. They were limp and moist at this point. After flipping them, Rocco says they go back in for another minute or so to crisp up, but it took two minutes in my microwave. After those two minutes are up, the kale chips have shrunk considerably, but they’re crispy and delicate and delicious.
So which kind of kale made the better chip?
I couldn’t decide. They were both fantastic! I ate the whole plate within seconds, and ended up making and eating two more plates over the course of the next hour (and I still have some raw kale left to make some more!).
A completely guilt-free snack, made in a fraction of the time that kale chips normally take. You can’t beat that!
Keep it up, David.