Kale Chips
When I first heard about kale chips I was all, like:
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Then I finally put on my big girl pants and tried them and I was all, like:
So...here's how you make 'em.
You will need:
Fresh Kale (as much as you can stand)
Olive oil
Salt
Pepper
any other savory spices you might like: turmeric, garlic powder, cumin, soy sauce, chili powder et cetera
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Wash the
kale thoroughly, drain and then pat dry: the drier, the better. Cut
out the ribs and tear into smallish pieces. Toss with a small amount
of olive oil (~2t/bunch of kale), salt and pepper to taste. Place on an
ungreased nonstick baking sheet in a single layer. Add any other
spices at this time. Bake until crisp. This will vary from oven to
oven. I have had the best luck at 275F on the convection bake setting
for 16 minutes. I think ~300F for 18-20 minutes in a conventional bake
cycle would work as well.
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| Tossing.... |
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| Single layer on the baking sheet |
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| Crispy and ready for crunching |
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| Yum! |
One
bunch of kale took 3 baking sheet batches and made enough for a movie
snack for the lord of the manor and I. Or it would have if Thing 1
hadn't eaten most of the "green potato chips" as I was cooking them.
As a newly converted kalehead, this recipe has been on my to-do list all summer, and you make it look easy. Kale all the way, baby! I'm firing up the oven as I post.
ReplyDeleteI used the only kale I had on hand, the prewashed, precut bagged stuff. The pieces are too small to be ideal, obviously, esp. since they shrink up, but they start out nice and dry.
ReplyDeleteI tried 300 and 18 min., which was perfect.
I made half with just salt and pepper and half with salt, pepper, and lemon pepper. Both are good, but the lemon pepper has a nice zing that complements the mild cabbage-y taste.
Lovely crunch. Great way to get your veges! Thanks.
Excuse me while I go hide and eat them all myself.
OK, postscript:
ReplyDeleteHaving made these a few times, I can attest that you really don't want to eat a whole batch all by yourself. Trust me.
And they do keep pretty well, at least in my pyrex covered bowls, but only for a couple of days. Day three, and they get chewy.