Sunday, October 24, 2010
Look at that brilliant green! I'm an adoring fan of that emerald green seen only on a lovely leaf of kale, but my insides get nervous at the thought of digesting the pretty thing. Lots of chewing required and sometimes it still doesn't get digested properly. But what if we could take the moisture out of the kale, and break down the fibres, and turn it into a crispy yummy snack? Enter the baked kale chip!
Recipe for Baked Kale Chips
- Take 1 head of kale out of the fridge; turn oven on the 300F
- Wash your kale leaves well and dry with a tea towel. Remove them from stems and rip into potato chip sized pieces.
- Take 2 baking trays and line each with a tablespoon of olive oil. Throw the kale on and start to massage the oil into every leaf.
- Now season to your liking. A sprinkle of sea salt and pepper, have some lemony Mrs. Dash? A handful of paprika?
- Place in oven for 20 minutes or until kale is crisp but not dark brown, nor is it soggy in the middle. You may turn with tongs after 10 minutes to ensure an even crisping.
- Dry out for at least 30 minutes. Store in airtight containers with a paper towel in the bottom to eliminate sogginess.