I finally got on the kale chips bandwagon. What took me so long?! They're quick enough to make (less prep time than kale salad, though there is a bake time) and super tasty. And healthy! You really don't need much oil to make them taste good. I made them for the first time last night and plowed through the batch before dinner. I saved "half" for M., though his "half" kept getting smaller the longer he dallied in the other room.
I used this entry from She Glows with a few modifications. The author provides a lot of good tips (how to keep your chips from being soggy, etc) as well as explanations for why she does certain things.
Kale chips
Serves 2-4 people
Preheat oven to 300F
1/2 large bunch of kale - washed and DRIED WELL
Strip kale leaves from their stems and tear into medium sized pieces (~2"x2")
Place in large bowl
Pour 1T EVOO over the kale
Sprinkle with 4 cloves of garlic, minced; black pepper; chili powder; salt and then massage the kale to get the oil and spices to really soak in. These spices could use all kinds of tweaking - go simple with just salt and pepper, perhaps, or garam masala to accompany Indian food.
Spread onto rimmed baking sheets such that the kale forms a thin layer. This is important - if the kale is stacked up it will end up soggy.
Bake for 10 minutes. Rotate pans so that the kale cooks evenly. Cook for an additional 12 minutes or so.
Remove from oven and let stand for 3" before enjoying.
2 comments:
Yum!
Maybe we can make these here and use the convection oven!
Made this for M, just with garlic and salt and oil. I let the kale sit, oiled and kneaded, in the frig all day, and added the salt right before cooking.
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