Friday, November 4, 2011

Kale Chips

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.

Kale Chips
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!  :)

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