Dishing It Up!

by Victoria Mattson

Victoria Mattson is a local cook, confectionaire and writer. She offers healthy and nutritious recipes and food tips in each issue of North County Outlook. Phone (360) 658-9903 or e-mail victoria@northcountyoutlook.com.

Did you happen to notice a shortage of kale at the grocery stores here in Marysville recently? If so, it could have resulted from the participants attending a Weight Watchers meeting on Saturday.

Tamara Robbins leads the Saturday morning group, where one of the participants introduced a delicious recipe for Kale Chips. They were quickly given two thumbs up by several who had already tried them. When everyone heard how easy they are to make and how satisfyingly crunchy they are, the search for fresh kale was on.

I know Tamara not from Weight Watchers, but because she is my Zumba Gold instructor. Tamara leads Zumba dancers at several locations throughout Marysville, including the Marysville Parks and Recreation Department. (Visit Tamara at ZumbazRockin.com). Tamara introduced the concept of Kale Chips to my Zumba class.

Following Tamara's verbal instructions, I prepared a batch. Kale Chips are a delicate, crunchy snack that goes a long way towards satisfying cravings for both crispy and salty. At the next Zumba class, I treated my classmates to some chips, where they were very positively received.

The "Shoppers Guide to Pesticides," published by the Environmental Working Group, currently lists kale as one of its Dirty Dozen (foodnews.org). This means that kale is typically grown with high amounts of pesticides. Consequently, the EWG recommends that we buy organic kale.



Kale Chips


1 bunch organic kale
1 TBSP olive oil
Salt and pepper to taste


Preheat oven to 350F. Spray two baking sheets with cooking spray.

Cut the leaf in half lengthwise, removing the center rib. Tear each leaf into three pieces. Wash and thoroughly dry the kale, using a salad spinner and/or paper towels.

Put the kale in a large bowl and drizzle with olive oil. Toss the leaves in the oil and then sprinkle with salt and pepper.

Arrange leaves in single layer on 2 large baking sheets. Bake 10 to 15 minutes, until the edges are brown but not burnt.

Cool chips on a rack. Store at room temperature in airtight container for up to 1 week.

Contact Victoria at Victoria@northcountyoutlook.com or by phone 360-658-9903.