Contrary to the suggestion in today’s comic, I actually really like Kale Chips. They look awful and take some getting used to, but they are a great, high-in-everything-good/low-in-everything-bad munchie snack. They’re surprisingly filling too.
The recipe I use (below) is from foodnetwork.com. I made a few alterations of my own, jacked up the temperature to 350º F and cut the baking time to 7-10 minutes. That’s mostly out of impatience on my part. However, laziness, is why I don’t bother flipping them. Also, I don’t use that much olive oil, a few squirts will do. Some people I know are really gung-ho about the kitchen-misters, I’m not a big fan, they’re a pain and I’ve broken too many of them, so I’ve got a plain old squirt bottle (kind of like this one) that does a nice even coat with very little.
I’ve tried a few flavour variations. A little sprinkle of parmesan cheese was ok. Club House roasted red pepper and garlic seasoning was meh and the salt and vinegar popcorn seasoning was revolting. Learn from my fail on that one, trust me.
Personally, I liked them best with just a little bit of Kosher salt, but do use it sparingly. It dominates the taste really fast and overdosing on salt is pretty counter productive to healthy snacking.
- 1 head kale, washed and thoroughly dried
- 2 tablespoons olive oil
- Sea salt, for sprinkling
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.