Kale Chips

img_3421What to Make for Dinner…

Note: This is actually an older post from my original Medium Blog site.

My daughter has gone back to boarding school and my husband has a work dinner, so tonight I am cooking for just my son and myself. I wandered up and down the aisles of Whole Foods for a while drawing a blank. I almost never go to the store without a list or at least a plan in my head for what I need. Today was different for some reason, I was just completely drawing a blank! After running into a friend who suggested I grab something in the meat department that is half-way prepared since there are only two of us (great idea!) I settled on a lemon-herb marinated piece of salmon (the hubby is not really a fish fan so this is a good thing to eat without him) and some really big and beautiful looking organic Lacinato Kale (a.k.a. Dinosaur or Tuscan Kale). I decided I will also make some plain jasmine rice in my rice maker, to make things easy.

Below is the recipe for kale chips that I made out of the kale. They are a really yummy way to eat kale and my kids love them (but another thing my husband doesn’t care for). They are crunchy, a bit salty (depending on how salty you like them) and tangy from the vinegar. Yum, flavor explosion! Sometimes they are almost gone before the rest of dinner is made (but I have no idea where they go?).

Kale Chips

  • Servings: varies
  • Difficulty: medium
  • Print

Such an incredible crunchy way to eat kale. Delicious and healthy alternative to a potato chip when you are craving some crunch and savory flavors.

Ingredients

  • 1 large bunch of Lacianto Kale (aka Dinosaur Kale or Tuscan Kale)
  • 1-2 tablespoons olive oil
  • 1-2 tablespoons white wine vinegar
  • 1 lemon, juiced (Recently I have been leaving this out)
  • Kosher salt or sea salt to taste

Procedure

  1. Pre-heat oven to 300 degrees.
  2. Wash kale thoroughly and pat dry. Remove the center ribs so you just have the dark green leafy part. Slice the kale leaves in half.
  3. Place sliced kale leaves in a large bowl. Add enough olive oil, vinegar and lemon juice to coat the leaves. Add the salt and using your hands massage the ingredients into the leaves so they are all covered.
  4. Spread the coated kale leaves in a single layer on a baking sheet and bake for 7 minutes to start. I often use a silicon baking mat (Silpat) to bake these on.
  5. After 7 minutes check to see if any leaves have become crispy (but still GREEN), if so remove them from the baking sheet and put in a serving bowl. Turn over the leaves that are still wet (most will still be wet) and return them to the oven and cook for a few more minutes.
  6. Every 3 minutes (or so) re-check for crispy pieces, removing them from the baking sheet and putting the rest back into the oven. This may seem tedious, but the kale can burn quickly and then it is ruined (even slightly brown kale tastes burnt), it took me a few tries before I understood I needed to keep the heat LOW and check on the kale constantly so I don’t burn any of it. When it is all crispy you are finished!
  7. May be served warm from the oven or at room temperature, but don’t make it too far ahead of time as it may lose its crispiness over time.

https://healthyseasonalcooking.wordpress.com

February 9, 2017

kale raw 1.jpeg

kale cut.jpeg
Remove the hard ribs.
kale-pre-bake
Ready to start baking.
crispy kale.jpeg
Baked to perfection!
perfect single kale chip.jpeg
Close-up of a perfectly crispy piece of kale. Mmmm!
tomato.jpeg
I originally made this in the late summer when tomatoes were at their peak.
salmon WF.jpeg
The pre-seasoned salmon from Whole Foods. Can’t always make everything from scratch.
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