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I'd been hearing about these (bagged and make-your-own) long enough that I had to try some. It took a recipe with a video (http://www.katheats.com/favorite-foods/kale-chips) to convince me that the homemade kind could be convincingly crunchy. I started with Kath's recipe and made it just a tiny bit pickier:
1 bunch kale
2 T. olive oil
flaked or kosher salt
Preheat oven to about 375 F.
Tear kale off the stems and into bite-sized pieces. Wash and give a couple good spins in a salad spinner (mix up between spins so you get water out of all the crevices). Dump onto clean tea towel and press/toss/press to get it even drier.
Dump onto 1 or 2 cookie sheets and drizzle with olive oil. Toss and rub so that most surfaces of the kale have a thin sheen of oil... they're a bit darker green (I just used one hand so the other could do clean hand tasks). Sprinkle with salt/toss/another little sprinkle. Spread pieces apart as much as you can. Bake for about 8 minutes. Toss with spatula and return to oven for another 6 minutes. Some pieces should be thoroughly crispy by now. Take them out and put in a bowl. Return to oven for a couple more minutes. Take out crispy ones. Repeat until either (A) all your kale is at the peak of crispy perfection or (B) you're sick of it and the rest is good enough. :-)
*I would wax rhapsodic about how tasty this is, but I don't want to ramp up your expectations unrealistically. Despite what you may have read elsewhere, these don't taste like potato chips. They're delightfully crunchy, but you CAN tell they're green-vegetable-based. But if, like me, texture is REALLY important, they're an awfully fun way to eat your greens.
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