Hmmm…the title isn’t exactly what you might think.
About two months ago I had some food allergy tests done. My ENT ordered the tests because I’d arrived at his office without the ability to taste or smell (it had been going on for more than a month, this anosmia). The lab results came back: I was allergic to soy, peanuts, milk, wheat, sesame seeds, and something else.
Anyway, for a few weeks, I tried to cut anything with those ingredients out of my diet (I had sense gotten my sense of smell and taste back, anyway). Tough but overall manageable. Then just about anyone I mentioned my allergy tests to told me the tests are a real joke and the only method for determining what you’re allergic to is to do an elimination diet.
Then the pandemic hit and I threw caution to the wind and just ate my way throughout the day like lots of people are doing right now.
And then I felt gross and realized that damn it, I know it’s a pandemic and I’m sheltering at home with my husband and tweens but I’m going to raise you a full-on elimination diet.
So, that’s been going okay. I read the book The Elimination Diet by Tom Malterre and Alissa Segersten and have been following along pretty well. They not only explain what and why you shouldn’t eat this and that but they provide meal plans for breakfast, lunch, and dinner including recipes for the entire ordeal.
Today, I want to share with you a very simple, pandemic-friendly recipe that I adapted from the book. I’m thinking kale is a pretty typical thing to have in the frig these days (or at least because it’s one of the healthiest plants on the planet you have some in your humid drawer right now to pair with the frozen fruit you hoarded from the grocery store shelves in order to make a healthy smoothie). Whatever the reason, hopefully you have the kale.
These kale chips are free of the top allergy-causing ingredients. And they’re good. We doubled the recipe and ate the entire batch before dinner!
Elimination Diet Kale ChipsPrint This
- 1 large bunch of curly kale
- 2 T extra-virgin olive oil
- 1/4 t salt
Preheat the oven to 300 degrees F.
Line a large cookie sheet with parchment paper.
Rinse the kale, pat dry (you don’t want it to be wet when you put it into the oven so make sure it’s dry). Remove the center rib and rip the leafy pieces into chip sizes. We just tore pieces from the rib rather than cutting the rib out.
Place the kale chip pieces into a bowl and toss with the olive oil and salt. Make sure all the leaves are covered.
Spread the kale chip pieces on the cookie sheet and place in the oven.
I’d say these take about 25 minutes total to bake, but start checking them around the 20-minute mark. You don’t want them to crisp up (brown up) so much that they turn to dust in your mouth. There is a very fine line between done and over-done (still green and brown). They taste best when they’re still a tiny bit chewy.
They are best eaten the same day you bake them. After a day they tend to turn to rubber.