Tuesday, November 13, 2012

Tangy Kale Chips

Tangy Kale Chips

Kale chips are incredibly easy to make! I’ve actually never had the store bought ones and when I took a cooking class at the Natural Gourmet Institute in NYC, kale chips was a snack we made and munched on while learning other techniques and dishes. I had no idea of the simplicity not to mention how incredibly yummy and fun to eat. I gobbled this up as soon as they came out of the oven - oh, I mean after I took this photo.

curly kale
1 tbsp olive oil  - I used coconut
sea salt
vinegar 1 tsp (optional) I added this for a little zing. Add more if you like

Spicy Options
chilli pepper

Preheat oven to 350 degrees

Wash the kale. The easiest and quickest way is to fill a large bowl with cool water and dunk the leaf in and swish it around– remove it and repeat this will all the leaves. Remove the center stem and tear apart the leaves. The kale must be very dry or it will just steam and wilt in the oven. If you have a salad spinner this works well to remove the water if you don't have one you can pat dry with paper towel.

2. put all the dry leaves in a bowl. Add the oil, salt, vinegar in that order. The best way for even distribution of the oil and salt is to sprinkle a few pinches on top of the kale and then tossing the kale  with your hands same process for the vinegar.

Note and suggestion: I actually pour the oil in my hands  slightly rub palms together and then work into the kale, same with salt. If you find this too messy, which I don’t think so, then use above directions.

3. place kale single layer on baking sheet lined with parchment paper. Bake for 15 minutes, if some are crunchy while others are not -  remove the crunchy ones and keep baking until the others are done.  We did this in class and it worked well especially if the baking sheet is crowded with kale.


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