December 2011

Kale Chips that I made yesterday:}

I purchased a juicer even though I already had a Vita Mix blender because I don’t always want a smoothie like consistency to my drinks. I had a ton of Kale in my fridge since I use it as the base for most of my drinks. After talking on Twitter about juicing I was given great advice on how to make Kale Chips so I thought I’d give it a try. I purchased the curly variety and bought 3 bunches of which I used 1 bunch to make my chips with. The recipe that I tried was:

1 bunch of Kale
1 Tbs of Olive Oil
Sea Salt
Paprika

Preheat oven to 350

-Thoroughly wash the leaves to remove any dirt and any pesticides. {I use Environne veggie wash and you’d be amazed at how much stuff comes off of your fruit and vegetables}
-Cut the bitter green stems away from the leaves (I used kitchen scissors and made quick work of them)
-Use a salad spinner to get the leaves completely dry and if needed pat them down with a paper towel to remove any excess moisture.
-Get a large bowl and combine the oil, salt and paprika (If you’d like) and use your hands to make sure the leaves are fully coated.

Use either parchment paper or a lined baking sheet and lay them down evenly.
Bake for 10-12 minutes carefully watching to make sure the leaves don’t turn brown because those parts will be bitter.

Voila!

When you remove them from the oven and take your first bite, you’ll be amazed at their wonderful crunch. It’s like eating a salty potato chip yet there’s a nice briney, seaweed type back note that floats on the palette. I made two batches and ate the first batch alone. In fact in the photo it looks a bit light because I kept eating them.  My son loved them and thought they were fabulous but my daughter who’s picky only ate a couple before deciding she didn’t like the green flavor, but then again she doesn’t like dark greens so I wasn’t really surprised.

I plan on experimenting and maybe mixing in fresh garlic and maybe a flavored sea salt next time.

Yum.

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