Bustin’ a Move With Jamaican Jerk Kale Chips

photo: Matthew Wexler

For me, in the battle of savory versus sweet, a bag of chips will trump a pint of ice cream any day. But a recent annual check-up revealed a cholesterol level inching toward the danger zone. While I like to think that I have a sophisticated palette, I’m not beyond polishing off an order of chicken wings during an episode of Dancing with the Stars. (It’s either that or jump out of my 3rd floor window in sheer sequined horror.)

So in an effort to kick off a healthy start to the holidays, I’ve been baking kale chips at home. Kale chips satisfy my savory cravings and are an incredible source of vitamins A, C and K—ack! Vitamin K? This underdog vitamin is important for blood-clotting and bone strength. Two important things for when I’m dancing around my apartment to the monotone musings of Brooke Burke.

Now, we’ve had our fair share of problems mastering kale chips here on ES, so please pay attention.

Start with a bunch of dinosaur kale from your local farmer’s market, add the golden tones of Caetano Veloso  and you’ll be ready for a spin. And brace yourself, this recipe involves cheating. In honor of Maksim Chmerkovskiy, who rumba’ed his way into fisticuffs with the judges last week, I spiced things up with Spice Islands’ Jamaican Jerk seasoning.

Jamaican Jerk Kale Chips
1 bunch kale, washed and dried, torn into bite size pieces
Cooking spray
Spice Islands Jamaican Jerk seasoning

Preheat oven to 350°F
Place kale in a single layer on a baking sheet.
Spray lightly with cooking spray.
Season with Jamaican Jerk.
Bake 8 – 10 minutes until crispy.

***Do not overspray or kale won’t crisp. Like Nancy Gordon’s hair extensions.
***Do not overbake. Kale chips will become bitter. Like Len Goodman.

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