5th July 2010

    How to eat your vegetables: Kale Chips!

    I’m surprised that it took almost two years for these to show up on the blog, since we make them so often. It’s a great way to use up the bunch of kale that showed up in your CSA that you forgot about, or when trying to convince someone that he’d actually like the stuff. These end up as crispy, dissolve-in-your-mouth treats that you can season to your liking. Lately we’ve been using Penzey’s Northwoods Fire seasoning blend, which gives it a nice kick.

    Tips…

    • Wash and dry the kale really well before mixing with the oil and vinegar
    • If the kale is too crowded on the baking sheet, it tends to steam rather than crisp — split among two baking sheets
    • The kale will shrink a bit when it bakes, so don’t worry if your “bite size” pieces start out bigger than a bite!
    • Start making bets with friends that you could get them to eat an entire bunch of kale, willingly, in one sitting. ¬†You will win.

    Kale Chips
    1 bunch kale
    1 tbsp olive oil
    1 tbsp cider vinegar
    salt, pepper, or whatever spices you like!

    Preheat the oven to 350.
    Tear the kale off the thick stems and into bite-sized pieces. Rinse and spin-dry the kale, then toss with the olive oil, cider vinegar, and spices of choice until well coated. Place on a parchment-lined baking sheet and bake for 10-12 minutes or until crispy and just starting to brown. Watch carefully because they can go from done to burned in no time.
    Remove from oven, put in a bowl, and inhale.

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    posted in Appetizers | 8 Comments


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