Monday, January 9, 2012

Kale Chips

Kale Chips
What's all the fuss about kale chips?  That's what I have been asking myself lately.  It seems that everywhere I turn, someone is talking or writing about kale chips.  Can they really be worth all the buzz?  Well, I set out to answer that question this weekend.  I had a large bunch of kale on hand I had purchased for my yummy kielbasa soup.  A bunch of kale goes a very long way so I had a lot of kale left over.  It was the perfect time to try making some kale chips.

I started with some research.  I reviewed many, many recipes for kale chips and learned some important things to consider:
  • You only need three ingredients: kale, oil and seasoning.  Choose whatever seasoning you think you will like
  • The kale should be washed well and completely dry
  • The temperature and timing for baking the kale are key.  Too hot of an oven and too long will produce burnt ash.  Too low of a temp and too short of a baking time will produce limp chips
Here's how my kale chips experiment came out...

Kale Chips
Kale Chip Ingredients
  • 4-5 large leaves, center stem removed
  • 1 teaspoon extra virgin olive oil
  • 3/4 teaspoon seasoned salt

Directions
Preheat the oven to 300 degrees F.  Remove the center stem on the kale and cut each leaf into bite size pieces.  Was and thoroughly dry the kale.  If you have a salad spinner, now is the time to use it.  It will help to get your kale bone dry.

In a large bowl, toss the kale with the olive oil and seasoned salt.  Get in there with your hands to make sure each piece of kale is coated with the oil and the seasoned salt.  Go ahead and taste a piece or two of the kale.  Is is seasoned enough for your taste?  If not, add a bit more seasoned salt.

Toss Well with Oil and Seasoning


Spread the kale in a single layer on a baking sheet and place on the center rack of your oven.  Set the timer for 20 minutes and walk away. 

Cook in a Single Layer

You don't want to touch the kale while it is cooking.  At 15 minutes I started to taste the kale for crispiness.  I wanted to be sure it didn't over cook.  20 minutes was perfect timing for my oven, but your oven may be different.    You want to hear a crunch when you bite into your kale chips.

The Kale Will Shrink and Crisp
Remove the kale from the oven.  Cool in the pan.  Transfer to a serving platter using a spatula and being careful not to break up the chips.

Kale Chips Ready to Eat


My verdict?  My kale chips cooked up to be crisp and flavorful.  Hubby tasted them and said they tasted a bit like oven roasted Brussels spouts.  In my mind it is a similar concept, but a different flavor.  Will I make kale chips a regular part of my menu?  No.  I think of this recipe as a novelty item for those times when I find myself with extra kale on hand.

Are you curious about kale chips?  Get the printable kale chips recipe by clicking the link.

Enjoy!

2 comments:

  1. Thank you for your truthful assessment: they taste like roasted Brussels sprouts. Now I know I'm not going to even try it. I like my kale juiced. I kept hearing about these, but only about being healthy not tasty. Since you said you wouldn't make them again, that is good enough for me. I don't like cooked veggies anyway.

    ReplyDelete
  2. Decor Girl, yes, these are a novelty item in my book. They are a fun experiment, but that's the extent of it.

    ReplyDelete

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