Tuesday, December 10, 2013

Kale Chips

I love kale; nutritious, but sturdy.  A couple weeks ago the temperature ranged from roughly 18-58 degrees F, the next 10 days between 25 and 40, and the Winterbor kale popped back every time!  The spinach and arugula hung in there through the nights in the upper 20's, but nowhere near as long as the kale.  It does have its limit though so it was time to pull all but the last couple.  The kale crisp recipe in the book reduces a lot of kale down to a smaller more concentrated amount to store in jars for snacking later, or to crunch up and throw in soup.  Tossing and baking a smaller amount to eat up in a few days though produces a lighter snack with a little less concentrated kale flavor.  They're like potato chips- you can't eat just one!

What you'll need for these (in approximate amounts) is as follows:

3/4 pound kale, midribs removed before weighing (1-2 bunches: if washed, dry before weighing)
3-4 T extra virgin olive oil
1/2 tsp garlic powder (or 1/2 T fresh minced)
1/2 tsp + whole salt

Toss the kale with 3 T oil, then the powder and salt.  If at least 90% of the Kale leaves aren't lightly coated with oil, toss in up to one more Tablespoon oil.  Spread a single layer of leaves onto a cookie sheet with sides.  Bake in a 275 degree F oven for 10 minutes, flip over as best you can, and bake another 5-10 minutes until light and crispy.  Cool completely.
Thanks for the idea Kristy!

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