Tuesday, January 31, 2012

KALE CHIPS by Nicole Lewis

















·  Preheat oven to 325.

· Get one bunch of curly kale (I think the curly works best for this recipe but feel free to experiment with other varieties).

· Wash and cut/break kale into 1-2 inch-ish bites.

· Put cut kale in a bowl and drizzle about 1-2tsp of olive oil. Start off with less and then add more if needed.  I’ve learned the hard way that it’s easy to over oil it and you end up with soggy kale chips…Ick!

· I like to salt the kale next but you can also hold off and salt when they come out of the oven. I like to use sea salt.

· Toss the kale with the olive oil (and salt) until the kale is well coated. I work the olive oil into each piece of kale using my hands. You can tell when the kale pieces have been nicely coated as it will have a glossy green color to it.

· Then place the kale in a single layer (very important) on a parchment lined cookie sheet (or two).

· Bake kale for 10 minutes. Then take kale out and toss a bit making sure you put them back in a single layer.

· Bake for another 10 minutes but maybe check it a few minutes prior. Take out, eat and enjoy!



A few notes:

· You want the cooked kale chips to have a dark, dark green color to them. Some pieces will have some brown on the ends (that’s fine) but you do not want them to be totally brown. If that’s the case they got over cooked.

· It took be a few tries to get these right so keep trying if you mess them up a few times.

· You can also add other seasonings and flavoring to the kale. I like to add 1-2tsp of apple cider vinegar as another variation (add in along with oil step). Other suggestions: sesame seeds, herbs, gomasio…have fun and experiment!




No comments: