Recipe: Kale Chips
Feb. 24th, 2009 10:05 pmBecause several people have asked!
These are so fast and so easy and so crunchy and tasty, it's amazing. They do still taste like kale -- but like light, airy, toasty-browned kale, slightly oily and salty (but only slightly). Like potato chips in texture and munchability, but not so much in flavor. Right now, when there's a ton of kale at the farmer's market, they're fun to make.
Basically, the principle behind kale chips is that kale is a fairly stiff/firm green -- so it doesn't immediately wilt in a hot oven -- that is both thin enough and low-moisture enough to crisp up quickly in a hot oven. Unlike potatoes, carrots, parsnips, etc, which are thick and moist enough to be difficult to crisp in a home oven, kale chips are dead simple.
Be careful not to oversalt them, though. I did that, and wow, salty chips.
( Kale Chips )
These are so fast and so easy and so crunchy and tasty, it's amazing. They do still taste like kale -- but like light, airy, toasty-browned kale, slightly oily and salty (but only slightly). Like potato chips in texture and munchability, but not so much in flavor. Right now, when there's a ton of kale at the farmer's market, they're fun to make.
Basically, the principle behind kale chips is that kale is a fairly stiff/firm green -- so it doesn't immediately wilt in a hot oven -- that is both thin enough and low-moisture enough to crisp up quickly in a hot oven. Unlike potatoes, carrots, parsnips, etc, which are thick and moist enough to be difficult to crisp in a home oven, kale chips are dead simple.
Be careful not to oversalt them, though. I did that, and wow, salty chips.
( Kale Chips )