This is NOT a snack food for everyone…just for most people. The taste will definitely skew toward adult palates…though the younglings might surprise you. Of course it’s taboo for anyone on a vitamin K restricted diet. I personally wish I could dive face first into the massive wad of the stuff…but I feel my inr droppoing just looking at it. Sigh.
This batch turned out particularly well. I made these the last time kale was in season and we scored a big batch at a farmer’s market. This time it was a couple of the on-sale bundles from Giant Eagle. Like always, I didn’t measure exactly, so the recipe is kind of eyeball amounts…adjust freely to suit your taste and the amount of veg you have on hand.
I like the slightly bitter twang (in a good way…akin to the yummy-bitter note in dark chocolate or dark beer) and the smoky quality from the roasting (or maybe I just really need to clean the oven).
2 bundles curly leaf kale…or whatever similar greens you like
1/2 cup peanut oil (or other vegetable oil that can tolerate oven temperatures without smoking or breaking down)
large pinch of salt
1/2 tsp wasabe powder
1/4 tsp garlic powder
Clean the kale and pat dry or allow to air dry. Remove stems, and tear leaves into large pieces. together the oil, salt, garlic powder and wasabe powder in a LARGE bowl. Toss kale in oil mixture to lightly coat. Spread kale pieces in a single layer on an ungreased cookie sheet, and bake at 350 F for 30 minutes or until dried, crispy and lightly browned at the edges. Return any moist or limp pieces to the oven until they are crispy and dry as well.
Store in an airtight container – if they last that long.
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The Vampire Diet 
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