Spicy Cumin Kale Chips

So I guess we aren't totally out of the winter veg season yet. Once again, in our Saanich Organics box we received some more kale, braising greens, and rutabagas, among other things.. We have had a particularly slow-starting Spring season thus far and I guess it just means that the weather isn't quite ready to give us some of those yummy juicy Summer vegetables yet.... That being said, we DID get some radishes in our box this week! Peppery! Delicious!! Wonderful!!! Of course, I ate them before I could take a photo - but they sure were pretty...

So, in an effort to utilize everything that we get in our box, I decided to throw together some snack type foods from what we got this week. Below is my recipe for Kale Chips. Kale comes from the Brassica family of vegetables (think cabbage, broccoli, cauliflower, brussel sprouts, etc...), and is extremely high in all kinds of nutrients and vitamins like Calcium, Vitamins C and K, and Beta Carotene. It has a somewhat bitter flavor but you can just taste the yummy goodness in this leafy green. I particularly like the Earthy flavor it imparts.

If you want, you can serve these babies with a little lemon flavored yogurt or creme fraiche, or just munch them all by themselves. They're crunchy, salty, and generally very addictive. Luckily they're super easy and quick to make and super healthy!

Spicy Cumin Kale Chips

(printable recipe)

 Ingredients:

1 Bunch Kale, washed and dried very well with the woody ends snapped off.

1 Tsp Ground Cumin.

Extra Virgin Olive Oil.

Kosher Salt & Fresh Cracked Black Pepper.

1/2 Lemon for juice.

1 Tsp Dried Chili Flakes (optional).

What to Do:

Right, easy-peasy! Pre-heat your broiler. While this heats up, lay the leaves in a single layer on a baking tray or two. Try not to overlap them too much.

Lightly sprinkle with the cumin, chili flakes, salt and pepper.

Squeeze the lemon sparingly over the leaves and drizzle with olive oil.

Place under the broiler in the middle of the oven for about 4 to 5 minutes. Once you start gettin some serious color around the edges of the leaves, turn your broiler to the oven setting at 400 degrees F. Let the moisture be whipped out of the leaves at this heat for another 5 minutes or so and then remove when crispy and let cool.

Eat.