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Tuesday, 27 March 2012

Recipe of the Day - Best Ever Kale Chips!


Kale... its almost a curse word.  The truth is, I've hated on this hardy leafy green for as long as I can remember. That is of course until I learned the art of the kale chip.  Now I have kale in my fridge at all times and serve this delicious chip to anyone who stops by for supper.  

These crispy lovelies are also versatile and can be served as a side dish or appetizer with cheese and crackers.  I would also recommend experimenting with toppings.  This recipe is for your basic kosher salt and olive oil method but feel free to try anything you feel like (Parmesan cheese, nutritional yeast, tamari or light soy, sesame oil and sesame seeds and so on and so forth).

Baked Kale Chips
Yield: 1 x good size bowl

Ingredients:
1 bunch leafy green kale
2-3 Tbsp olive oil (not extra virgin unless you like a smoky kitchen ;)
1/2-1 tsp kosher salt for sprinkling (1/2 tsp table or fine salt)

Instructions:
1. Preheat the oven to 350`F. Check to see if the kale you purchased has been washed.  If yes skip to step

2.  If not, wash under cool running water and shake really well to remove excess water (the bath tub or outside works well).

3. Now chop the main stem section off the bunch of kale.  Divide bunch in half (or do the whole thing if you`re feeding a crowd).  Next tear the leaves apart away from the stem.  You should end up with a pile of stems and lots of big leafy pieces of kale.  Don`t worry if they seem big, they shrink lots.

4. Spread kale leaves in a single layer on a parchment or silicone mat lined baking sheet.  Drizzle liberally with the oil and sprinkle liberally with salt.  Bake for 15-20 minutes or until leaves are dry to the touch but not dark brown, the majority of the pieces should still be quite green.  Let cool several minutes and serve warm or cool.  Enjoy!

Note: Now that I have embraced the kale I have found some other lovely uses for it in my kitchen.  I now add it thinly sliced to soups (brothy pretty ones) and salads (hearty coleslaw types).  It also goes well in small quantity in a stir fry (note: it takes longer to cook than you'd think) and in place of cabbage in anything.  It also never hurts to puree it into a soup or smoothy.  Afterall, its pretty much the healthiest thing you can eat: high in fibre, iron, vitamins and minerals see 9 Health Benefits of Kale for a complete article on why you should be eating this pretty green.

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