Tuesday, January 7, 2014

2-on-Tuesday: Kale Chips

My mom's recent interest in kale gave way to us sharing the kitchen over Christmas and a quick session on the uses of the leafy green! I asked her to be the hand model for this blog post, which helped her to have a hands-on lesson to prepare these for herself, later!

When making Kale Chips, don't purchase the big bag of chopped kale. Instead opt for a big bunch of kale. The bunch will have long stems with long leaves usually "bunched" together! Save the big bag for your green smoothies and soups. By the way, you can freeze kale in zippie bags for your soups and smoothies, later, which is really great on the budget!

Kale Chips

1-2 bunches Kale (again, not the bag of chopped kale)
Olive Oil
Sea Salt/Kosher Salt
Fresh Cracked Black Pepper
optional: Red Pepper Flakes, Grated Parmesan Cheese
  • Prepare the kale by carefully cutting the stem out of the leaf. Mom did this by folding the leaf over and running the blade beside the stem.
  • Wash the leaves. You won't think they're dirty or sandy, but they are! Let dry.
  • Preheat oven to 350 degrees.
  • When the leaves are dry, place in large bowl, drizzle with olive oil and toss to coat.
  • Sprinkle and toss with salt and pepper. We prefer the a kick of red pepper flakes, too!
  • Place kale leaves on sheet pan (I line mine with either parchment paper or my Silpat for easier clean-up) leaving space between leaves. If you put too much kale on the pan, they will steam instead of get crispy...and that's gross.
  • Roast for 12-15 minutes.
  • If you want to add shredded parm to your kale, sprinkle the leaves halfway (or 6-7
    minutes) into roasting time.
So easy! OK, #goplaywithyourfood!

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