Who doesn’t like chips?
You’ve probably noticed the explosion of chip varieties over the past few years at the grocery store. Not long ago your only options were in the form of potatoes or corn, but we now have access to sweet potato, beet, bean, and rice chips. One of the most recent additions to the chip aisle are the kale chips. I was checking out one of the new products recently and had mixed reactions to what I was seeing. I was happy to discover the product was made using all organic ingredients, and there is no doubt that kale should be a healthy ingredient in most people’s diet. In my earlier post, Bitter is better, eating wilder foods, I shared Jo Robinson’s suggestion that everybody should definitely eat more cruciferous vegetables from the brassicaceae family. Examples of these plants include brussels sprout, broccoli, rutabaga, and kale. The part I struggled with the most while examining this new product was the price. The chips looked voluminous, but they were being sold in tiny servings of around 2 ounces for around $9. Out of curiosity I pulled out my smartphone calculator and did the math; these healthy, tasty treats sold for approximately $67 per pound! I then walked down to the produce section and saw locally grown organic kale being sold for about $2.50 per bunch. If each bunch is around 1.5 ounce after dehydration then I could buy a pound of kale chip ingredients for $27, not including all the flavorings. The price obviously drops even further if you are growing the kale in your backyard.
The price was obviously a major deterrent for me, but the packaging was also slightly disturbing. To protect these delicate little treats from being crushed into kale dust they are served in rigid plastic containers. I don’t know, as an Environmental Scientist maybe I’m the only person who sees the folly here. I notice things like that, and I understand why we have reason to be concerned about our wasteful society. Have you heard of the Great Pacific Garbage Patch yet? Anyway, the point I’m trying to make here is that each of us eat many pounds of food each day, and plastic has become such an integral part of our industrial food system that he have now reached the point where we package mere ounces of food in large plastic containers. If we are packaging food by the ounce, and we eat pounds of food per day, and there are 7 billion of us, and our population is projected to grow to at least 9 billion… Well, you get the picture. The picture looks like a giant patch of plastic waste floating in the North Pacific Ocean.
Ignorance is bliss
Sorry if I’ve depressed you, but now is the time where I introduce some good news and empower you to make right the wrongs of the world. They weren’t lying when they said that ignorance is bliss, but I’d much rather be aware even if it can be a downer sometimes, especially since there are an abundance of solutions available. Now, who wants to learn how to make some healthy, tasty, organic, cruciferous, affordable, low waste snacks??
Kale Chip Recipe
1 bunch of kale
1 Tablespoon of olive oil
1/8 teaspoon of Himalayan pink salt
black pepper grinder
Cut kale leaves into large pieces and remove the stems. Place kale in a large glass oven dish and be careful not to overlap the pieces. Drizzle one large spoon of olive oil over the kale. It would be ideal if you have some kind of refillable squeeze sprayer. Simply spray a few times until most of the kale has been lightly coated. Sprinkle the salt evenly over the kale; it is surprising how far even a little salt and oil can go, so try not to use too much. Season with a couple rotations on the pepper grinder if desired. Place the uncovered dish in a 350 degree preheated oven for approximately 20 minutes. They are not finished if still soft, tough and moist, but will be overdone if they become brown/black or excessively crispy. After they are cool and dehydrated store them in a glass container in the fridge or in the pantry. I like to double or triple the recipe and fill all the shelves of my oven for maximum efficiency. Like any recipe your results will vary based on many different factors, so if the first batch isn’t perfect then you will have to adjust the temp, time, or quantity of seasoning. Of course you don’t need to be limited to salt and pepper, as there are an infinite number of spice possibilities available. In fact, many of the new kale chip companies do offer some good ideas for flavor, and seem to be offering a high quality product. I think their intentions are great, and hesitate to criticize, but the reality is that there is a better way of adding kale to your diet, and that way is much cheaper, and much less wasteful.
That’s all for now,