Black Bean –Stuffed Sweet Potatoes with Kale Chips
Have you heard of these?
They’ve been somewhat of a sensation in the food blogosphere lately, or perhaps a while back (food trends move fast!).
I honestly didn’t know what to expect, but being a fan of all things green and leafy, and all things oven-roasted, decided to give it a try.
Delicious! I think what surprised me the most (aside from the fact that even a particular diehard veggie-hating frat boy ate them) was that they were, in fact, crispy, not just oven-roasted greens. Like shatter-in-your-mouth crisp. Mmm.
Inspired by Honest Fare
- 2 bunches kale
- Olive oil
- Cayenne pepper
- Preheat oven to 350°F.
- Wash kale and tear into chip-sized pieces, removing tough and bitter stems.
- Toss with olive oil, salt, paprika, and cayenne pepper.
- Spread onto a greased baking sheet and bake for approx. 12 min, or until crisp and starting to brown (but be careful not to burn, or it will taste bitter).
- (Repeat with remaining kale. I used one very large bunch, and it yielded 3(!) pans.)
- Sprinkle with sugar while hot.
- Feel free to change up spices, or go simple with just salt, pepper, and olive oil. A sprinkle of sugar helps cut the bitter veggie taste. Amounts are inexact; the huge bunch of kale I used yielded 3 pans!
- I served them with this easy recipe from Eating Well (so good and so easy! I ❤ sweet potatoes)
Now that’s alotta kale.
P.S.: this is a shout-out to you, seester. Now go and make kale chips!