Saturday, September 17, 2011

leaves.


So kale, right?  That’s a fad.  That’s a fad that’s happening.

It’s strange to think that a leafy green can be stylish and “in,” but kale, and all of the forms it takes, most certainly is.   Despite its depressing first life as salad bar decoration, kale has recently became a health nut darling because of its high levels of beta carotene, vitamin K and vitamin C.  Now it is being thrown into salads, tossed in stirfrys, blended into smoothies, squeezed into juices, steamed as a side dish AND, popularly and addictively, baked into chips.

Prior to making my own, the only kale chips I had tried were a Whole Food variety with some horrible flavor name like NACHO FIESTA!!! or something.  The texture was thicker than I imagined and the fake cheesy powder seasoning bummed me out.  I stuck with fresh ground pepper and garlic salt when whipping up some chips for myself, and the result was light, crispy, and seasoned just enough to taste while not overpowering the really delicious kale flavor.   


Kale Chips

1 pound bunch of kale (I used the flat leaf variety, which made for an almost seaweed paper-thin chip)

1 tablespoon plus one teaspoon olive oil

Seasoning of your choice (I’m telling you though: garlic salt and fresh ground pepper.  No regrets)

Preheat oven to 275 degrees.  Wash and dry the kale leaves.  Slice the leafy parts away from the fibrous stalk and cut into smaller, rectangular “chips.”  Discard stalks. 

Toss chips in olive oil and seasoning in a mixing bowl.  Spread out on parchment paper-lined baking sheets, being careful not to overlap.  Bake for 15 minutes, toss chips on sheet using tongs to flip, and then bake for an additional 15 minutes. 


Turn off oven after 30 total minutes of baking, but do not remove the baking sheet; chips will continue to crisp up as the oven cools.  Remove chips from parchment paper.  Gobble them up.

Chips will keep in an airtight container for a few days. 

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