Chips may be my favorite way to eat kale. They are crispy, salty, and super easy to make.
Aside from being delicious, I'm writing about kale chips today in response to a request from a reader. I can't tell you how happy and excited I am that anyone is actually reading and cooking from my blog. It's been a wonderful month and a half thinking of recipes and sharing them with you, many more to come! Also, if there's anything in particular you'd like to see, let me know!
Kale Chips
Ingredients
1 large bunch of kale, stems removed and leaves torn into pieces. I found a huge bag of kale at BJs last week that was pre-torn, so I just filled up my salad spinner.
2 teaspoons olive oil
kosher or sea salt
parmesan or asiago cheese
Wash the leaves well and spin until dry. If you have time, do this step in advance so they can dry well. If they still have water on them, they'll steam and wilt before they can crisp up.
Spread leaves on a baking sheet. The closer you can get to one layer, the crispier they will be. I like to line my baking sheet with aluminum foil for easy clean-up.
Drizzle olive oil over the leaves and mix well to coat. Using your hands for this step is the most effective.
Sprinkle with salt and a little grated cheese.
Bake in a 375 degree oven for about 15 minutes until they are crispy.
Before going into the oven:
After:
Eat them promptly, because they tend to get soggy over time.
Aside from being delicious, I'm writing about kale chips today in response to a request from a reader. I can't tell you how happy and excited I am that anyone is actually reading and cooking from my blog. It's been a wonderful month and a half thinking of recipes and sharing them with you, many more to come! Also, if there's anything in particular you'd like to see, let me know!
Kale Chips
Ingredients
1 large bunch of kale, stems removed and leaves torn into pieces. I found a huge bag of kale at BJs last week that was pre-torn, so I just filled up my salad spinner.
2 teaspoons olive oil
kosher or sea salt
parmesan or asiago cheese
Wash the leaves well and spin until dry. If you have time, do this step in advance so they can dry well. If they still have water on them, they'll steam and wilt before they can crisp up.
Spread leaves on a baking sheet. The closer you can get to one layer, the crispier they will be. I like to line my baking sheet with aluminum foil for easy clean-up.
Drizzle olive oil over the leaves and mix well to coat. Using your hands for this step is the most effective.
Sprinkle with salt and a little grated cheese.
Bake in a 375 degree oven for about 15 minutes until they are crispy.
Before going into the oven:
Eat them promptly, because they tend to get soggy over time.
i made those and billy ate them all! i didn't try to parm cheese tho. next time! and i def prefer the chips to steamed or boiled kale. i prefer the other leafy greens...chard, spinach, arugula.
ReplyDelete@billysmaid I'm glad to hear they were a success! I agree, steamed kale doesn't do much for me, but I ate half the tray you see here!
ReplyDelete