Wednesday, April 6, 2011

Crispy Kale (or Kale Chips)

Hello everyone, after a short hiatus I am back. I have a few easy recipes lined up to share. Quite honestly I just wasn't feeling the blog lately, I felt like the only post that ever got any attention was how to remove your no-chip manicure! (Which is cool, share that with your friends!)

Anyway, here's a YUMMY and easy recipe. Kids even love this, and can help make it.

Some call it crispy kale, some call it kale chips. If you want a new way to eat nutritious greens, give this recipe a try. It's a flavor all in its own.

What you'll need:
olive oil (about 1 tablespoon)
large bowl to hold raw kale
sea salt
baking sheet

1) Pre-heat your oven to 375. (My oven gets very hot so I set it lower. It has taken me a while to perfect the temperature for these, I think it all depends on how your oven acts. If you see that after the second round of baking the kale is still soggy, increase the temp a little.)

2) Get a bunch (unit of measurement- bunch!) of kale. Cut out the thick center stem so you're just left with the tender leaves. (It seems like a lot, but keep in mind, kale shrinks as it cooks.)

3) Wash and THOROUGHLY dry the leaves. It's VERY important to make sure the leaves are completely dry, otherwise this will turn out soggy. Try using a salad spinner, then lay the leaves out and pat dry with a towel.

4) Rip the kale into pieces. Use your judgement here, I like to make larger pieces since they shrink. If your pieces are too small they'll just burn up.

5) Place the kale in a large bowl. Take about one tablespoon of olive oil and sprinkle it over the kale. Now just mix the kale and olive oil, until the kale is nice and lightly coated. It doesn't sound like a lot of oil, but it will spread out evenly if you mix it well enough. I just use my hands!

6) Evenly spread the leaves out on a baking sheet. They probably won't stick since they're coated in olive oil so you shouldn't have to worry about using non-stick spray on your baking sheet. (Don't put the salt on them yet, this will make it soggy!)

7) Put the kale in the oven for about 8 minutes. Take it out, flip and rearrange the leaves, then put it in the oven for about 7 more minutes.

8) Check your leaves again. If they aren't crispy enough, rearrange them again and put them back in for 3 minutes or so. (If you see there's no crispyness happening, this is where you would slightly increase your oven temp.) Keep an eye on them, you don't want them to burn. Continue this step until they've reached the desired amount of crispiness!

9) Now you can add some sea salt. It's a nice addition to the crunch. Serve immediately! Enjoy.