10.26.2012

baked kale chips


You might have noticed something that all of the recipes I like to make have in common. They rarely use more than 5 ingredients. If a recipe isn't easy, quick and (relatively) healthy I probably won't make it.

Kale chips might not be new to most of you but I have been way too intimidated to make them. Mostly because I had never tried them before so I had no idea what the finished product was supposed to be like. During a recent lunch date with Alicia, we noticed Kale chips on the menu and thought we'd give them a whirl. They were a nice little crunchy/salty snack and since I had tried them I thought I would take the leap and make them myself.

I probably read 20 recipes out of fear as well as a bunch of 'kale chip' tips and tricks so I will compile all that information here into what I call, "kale chips for dummies".



Ingredients
One bunch Kale
One teaspoon Olive Oil
One teaspoon Sea Salt (or seasoning of your choice)

Now what do we do?
  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
*note*
 I feel like the kale I bought was smaller than normal? I'm not a kale expert but the pieces I was able to cut from the stem were a lot smaller than the pieces we were served at the restaurant.
Because my kale pieces were smaller they only took 10 minutes to bake.

*tips and tricks that I read*
 When you arrange the kale pieces on the pan, place them so they are little upside down V's (curly side down). Apparently it helps air flow
Only use enough oil to barely coat the leaves. This prevents them from ending up soggy
Rotate the pan 180' half way through



Enjoy!