Thursday, March 7, 2013

Kale Chips Recipe

In the spirit of the nearing spring, here's another cold-season crop recipe. Yes, more kale! The hardiest and toughest of greens, Kale chips is my go-to when i'm feeling a craving for potato chips and something salty. Simply tear kale leaves into bite-sized bits, toss in olive oil and sprinkle with salt, and roast until crispy and golden and they smell like popcorn and taste like nutty chips, crunching and shattering in your month.

Kale Chips

-1 bunch of kale
-olive oil

1. Preheat oven to 400 degrees.

2. To make chips, wash your kale leaves and then pat or air dry. You want them to be dry or they won't crisp up. 

3. Tear or cut kale leaves away from the tough main stem of the leaf, then tear these into bite-sized pieces

Ready to roast!
4. Toss in some canola or olive oil, spread on a baking sheet and sprinkle with salt *

5. Roast at 400 degrees for about 10 minutes, until crispy and starting to turn brown on the edges, but not too dark. Serve immediately or cool completely and store in an airtight container until ready to serve. If it still has a chewiness to it, roast them a little longer.

*Check this article for 10 other great flavor options for kale chips!

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