Wednesday, August 10, 2011

Kale Chips

Sure they look 1000 times worse than potato chips, but they're every bit as good.

Tonight we needed a little something to go with our sandwiches. We had the ever useful kale in the fridge, so I decided to make some veggie chips for our side.

Kale Chips
Based on
Servings: 3
Time: 25 minutes

1 bunch of kale
1 tbsp olive oil
1 tsp salt
Red pepper flakes to taste

Cutting the kale. The stems can then be used for poking things.

  1. Preheat oven to 350.
  2. Remove the kale from the stems. Wash and dry very well. 
  3. Break into 1-2 inch pieces.
  4. Drizzle on olive oil, salt and red pepper flakes. Toss.
  5. Place the chips on a cooking sheet lined with parchment paper and bake for 5 minutes. Turn the chips and bake for another five minutes or until the edges start to brown (but not burn).

These chips worked nicely with our sandwiches. They were charmingly toasted and not greasy. However, there was a problem with the salt. The salt tended to clump up on the edges of the kale leaves, so half of the chips were far too salty. In the future, I think this could be corrected by sprinkling on the salt once they're on the baking sheet instead of tossing it with the oil. The red pepper flakes were a great addition that really gave the chips life. Next time, I might add some sweetness to it with agave nectar or some sourness with lemon.

No comments:

Post a Comment