Kale Chips

I’ve been talking about being excited to have kale chips back in my life but I found out that many of my friends have no idea what they are.  Here is your Kale Chip tutorial folks.

Kale is from the cabbage family but does not form a head like cabbage or lettuce.  It can be green or purple. You can find all kinds of kale at the grocery store like, dinosaur, lacinato, curly and flat leafed.  For my chips I bought curly just because that’s all I could find but I’m pretty sure any of the ones I mentioned would work fine. 

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Kale is super high in nutrients like:

  • beta carotene
  • vitamin K
  • vitamin C
  • lutein
  • zeaxanthin
  • Calcium

You can use it in your salads although I suggest massaging it (yes, I really mean massage) with a dressing and letting it sit for a moment.  That will help it soften up since it is a very HARDY leaf.  It can also be cooked the same way spinach and collard greens can, by steaming, sautéing, or stir frying.  OR if you’re brave you can try one of Angela’s Green Monsters. 

peppermint green monster

or one of mine? (click the picture for the recipe)

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Anyway, back to chips Open-mouthed smile

First you want to get your Kale torn into chip sized pieces.  I tear pieces away from the stem because I think the stems are bitter.  If you want to use the stems in a stir fry, go right ahead though.  After they’re all torn off, put them into a salad spinner full of water.  Kale has a tendency to collect a lot of dirt (especially curly kale.)

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After it’s been rinsed and washed, go ahead and drain the water out of the spinner.  Then get it spinning like crazy and dry off all of that Kale.  I run it through the spinner about 3 times.  If you don’t get the kale dry enough and then you bake it, the kale will steam itself instead of crisp up. 

After the Kale is dry, spray some cooking oil on your sheet and then lay the kale out. 

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Don’t let the pieces crowd each other either because that will prevent crisping too.  Season them up how ever you like.  I sprayed the tops of them with some more Olive Oil and then I grated some asiago on top.  After the cheese, I seasoned them up with Adobo, cayenne, and smoked paprika.  Put then in a 350* oven and then roast them for 10-12 minutes.  After 10 keep an eye on them because they will burn QUICKLY.  You’ll know they’re done if you shake the pan and they shake like a pile of dried fall leaves.  I also do the tap test to see if they feel crispy.  When they’re done and not burnt to a crisp, put them in a bowl and chow down Plate

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Yes they do get very crispy like chips but they aren’t chips ok.  They are crunchy but delicate and loaded with flavor.  My hubby said he wasn’t sure if he liked them or not but then he wouldn’t stop reaching in my bowl to eat them.  I’m pretty sure he just didn’t want to admit he liked my weird food Open-mouthed smile 

I hope you guys like them too!  Have a great day  Sun