Friday, April 30

kale chips

Take a large bunch of kale leaves and trim off any tough stems. Wash the leaves, shake off excess water, tear the leaves into "chip size" pieces. A leaf the size of my palm would make 2-3 pieces.

Put all leaves into a large bowl. Sprinkle ~1 Tbsp. red wine vinegar over the leaves then add ~1 Tbsp. olive oil to the leaves. Next sprinkle with dried herbs or spices of your choice. Use your hands to thoroughly mix and coat the leaves with the vinegar, oil, and seasoning (I used garlic salt & pepper).
Spread the kale leaves in a single layer on a large cookie sheet. I have used a sheet of parchment paper to make clean up easy, but just a bit of additional olive oil on the cookie sheet also keeps the leaves from sticking to the cookie sheet.

Heat the cookie sheet in a 350 degree oven until the leaves get crisp. They will wilt at first but then start to crisp up. The color of the kale leaves will darken from a bright green to a deeper green. I do carefully turn them with a spatula after about 10 minutes and usually bake them for a total of 20 minutes. I check them often at the 15 and 20 minute marks to make sure they do not burn. Serve right away or they are also very very good at room temperature.

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