Baked Kale Chips
Mar. 29th, 2010 07:40 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jenett in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomI avidly follow the Smitten Kitchen food blog, and she recently posted a recipe I knew I had to try - kale chips.
The process is really simple:
You need:
bunch of kale or other suitable leafy green.
tbs of olive oil
sprinkling of salt
(see below for other flavor ideas)
something to mix the kale + flavor in
baking sheet or two.
Steps:
1) Buy or otherwise acquire some fresh kale.
According to the comments on that recipe, this works with most other leafy greens. I had the curly kind from my local co-op.
2) Preheat your oven to about 300 degrees Farenheit or equivalent.
3) Pull off the large stems and tear or cut into mouth-size pieces.
This is really easy with the curly-stemmed stuff, as it mostly comes up in small pieces anyway.
4) Toss these with olive oil, sea salt, and/or whatever other flavor you want.
I found it easy to stick in a plastic lidded container and shake energetically for a minute or two, flip onto the top, and shake again a minute later.
5) Scatter your kale pieces on a baking sheet (parchment paper will make it easier to clean up later, which you might appreciate.) Make sure they aren't clumping too much.
6) Stick in oven. Curly-edged stuff apparently bakes faster than the big flat leaves (mine were brown and crisp at about 12-13 minutes: she suggests 20 for the larger leaves) Aim for brown and crisp. (They also started smelling strongly of yummy baked green goodness at this point.)
7) She says to cool them on the baking sheet for a few minutes. I just scooped them into a bowl with a silicon spatula and let them cool there.
8) Munch. I understand they theoretically keep for several days.
Notes:
- One bunch of kale = about 2 baking sheets, give or take. I let the second batch sit in the olive oil dish while the first one baked.
- Suggested flavorings include a little apple cider vinegar, or lemon juice. I'm curious what a good strong fruit vinegar would do. I tried my second batch with a bit of Penzey's Mural of Flavor mix on top, and like that even better than the first batch.
- Go light on the salt: you really don't need much, and if you really want more once they're cooked, it's easy to add.
The process is really simple:
You need:
bunch of kale or other suitable leafy green.
tbs of olive oil
sprinkling of salt
(see below for other flavor ideas)
something to mix the kale + flavor in
baking sheet or two.
Steps:
1) Buy or otherwise acquire some fresh kale.
According to the comments on that recipe, this works with most other leafy greens. I had the curly kind from my local co-op.
2) Preheat your oven to about 300 degrees Farenheit or equivalent.
3) Pull off the large stems and tear or cut into mouth-size pieces.
This is really easy with the curly-stemmed stuff, as it mostly comes up in small pieces anyway.
4) Toss these with olive oil, sea salt, and/or whatever other flavor you want.
I found it easy to stick in a plastic lidded container and shake energetically for a minute or two, flip onto the top, and shake again a minute later.
5) Scatter your kale pieces on a baking sheet (parchment paper will make it easier to clean up later, which you might appreciate.) Make sure they aren't clumping too much.
6) Stick in oven. Curly-edged stuff apparently bakes faster than the big flat leaves (mine were brown and crisp at about 12-13 minutes: she suggests 20 for the larger leaves) Aim for brown and crisp. (They also started smelling strongly of yummy baked green goodness at this point.)
7) She says to cool them on the baking sheet for a few minutes. I just scooped them into a bowl with a silicon spatula and let them cool there.
8) Munch. I understand they theoretically keep for several days.
Notes:
- One bunch of kale = about 2 baking sheets, give or take. I let the second batch sit in the olive oil dish while the first one baked.
- Suggested flavorings include a little apple cider vinegar, or lemon juice. I'm curious what a good strong fruit vinegar would do. I tried my second batch with a bit of Penzey's Mural of Flavor mix on top, and like that even better than the first batch.
- Go light on the salt: you really don't need much, and if you really want more once they're cooked, it's easy to add.