We got this recipe a few years ago from our CSA in the newsletter, and I had to get it out again this year. These kale chips are not at all like potato chips, except that they are salty & crispy & rather more-ish.
1 bunch kale
1 Tbl. olive oil (approximately)
1 tsp. seasoned sale (or regular salt)
Preheat the oven to 350F. Spray a low-sided cookie sheet with cooking spray or line it with parchment paper.
With a kitchen scissors or knife, remove the thick stems from the kale (and put in the compost bin!). Tear the kale into small pieces - maybe and approximately 1.5" square? Wash, then use a salad spinner to dry them thoroughly... or use the towel trick*.
Place kale pieces on to a cookie sheet. Drizzle with olive oil and sprinkle with (seasoning or plain) salt. Bake until the edges are brown but not burnt, maybe 10-15 minutes. Keep a close eye on it at the end - you want crispy, but not crumbling-to-bits when you eat it. Let cool very briefly, then enjoy!
* Towel trick: Put your washed greens into the center of a kitchen towel - the flour sack kind works well. Gather up the four corners into one hand so you've got the greens-filled part hanging down. GO OUTSIDE. Start swinging the towel around like you'd swing a jump rope. Be amazed as centrifugal force causes more water than you would believe to be driven out from the greens! It might take a couple spins until you've built up enough speed, but oh, is it fun! :)
Melissa Clark's Excellent White Bread
3 weeks ago