Monday, May 21, 2012

Crispy Kale "Chips"

I keep hearing about kale "chips" and the other day someone handed me one to try at a playgroup for my little boys. It was crispy and tasty.  So, I made a batch today. Yummm.  The only thing is that unless you have a 5' x 5' baking sheet, you will need to do what I did, which is do multiple rounds on your baking sheets in the oven. I used my salad spinner (thanks Britta!!) to dry the kale, which I think is important (but you could just use a towel). And I didn't have sea salt on hand, so I just used regular table salt.  I think these will be repeats in our house!

Ingredients
  • 1 head kale, washed and thoroughly dried
  • 2 tablespoons olive oil
  • Sea salt, for sprinkling

Directions
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

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3 comments:

  1. Sarah MJune 16, 2012 at 4:11 PM

    Ooh, I've made these and I love them. I've had mixed results - sometimes they're not crispy enough or they start turning brown and thereby bitter. Did you like this recipe from foodnetwork? Do you have any tips for success?

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  2. Danielle HatchJune 25, 2012 at 10:37 AM

    I just made these and they turned out great. I was surprised by how light they were, they have the texture of rice paper.

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  3. Nikki CBOctober 20, 2012 at 7:27 PM

    Finally responding to your comment, Sarah. Yes, I've had good success with this recipe. They've come out well each time I've made them. I do add a bit more oil than they say, I think (I don't actually measure it). And I rub the oil into the leaves of the kale.

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