September 19, 2011

Kale Chips


I still had lots of kale after making the Hearty Kale Salad, so the next day I made Kale Chips. I've been hearing a lot about kale chips lately, and according to EatingWell magazine, if you don't like kale, these will change that. They did for Graybeard. They were delicately crunchy and tasted a like a cross between potato chips and popcorn. They were very good, and I will definitely be making them again. They only took 4 minutes in my oven at 400 degrees, so watch them closely.


Kale Chips
from EatingWell magazine

 

Ingredients

 

1 large bunch kale, tough stems removed, leaves torn into pieces (about 16 cups; EatingWell says to choose organic kale when possible because nonorganic can have high pesticide residue.)
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

Preparation

 

1. Position racks in upper third and center of oven; preheat to 400°F.


2. Wash and then dry kale thoroughly and transfer to a large bowl. 




3. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat.




4. Fill two large, rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap. (If the kale won’t all fit, make the chips in batches.)



5. Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)





Crunch away!

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