Recipe: baked kale chips
I took a break from Crazytown (in my head) and descended upon Boulder the other day for a much-needed, long-overdue lunch with some of my girlfriends. We waited nearly an hour to get a table at The Kitchen (Friday noon, Pearl Street, gorgeously sunny day in Boulder – what do you expect?). Time flew past, though. We were all doting on Mr. Felix-Cutie-Pie. That’s right. Even the non-baby person (that would be me) couldn’t resist. That kid is snugglicious.
it’s amazing that manisha ever agrees to hand him back to his momma
the fruity co*cktail that kitt ordered
Grand plans for getting things done this weekend were only half-realized because the other half was spent with my better half. The good news is that I returned to the kitchen to cook again. And that felt great! I feel better when I eat the food that I make because I know what went into it. I know it’s good and wholesome stuff. One of the recipes I tried this weekend was all Diane’s fault.
the guilty party is on the left
Remember how a bunch of us met for ramen in Los Angeles and then went walking around the Marukai Pacific Market to theoretically walk off lunch (but instead, Diane bought us a dozen giant crispy cream puffs)? As I hugged Allison and Son good-bye in the produce section, Diane came up to me with a bunch of kale and said (at 100 mph), “Mmmm kale. I make baked kale chips. Have you tried them? I love them. LOVE THEM. I can eat them all in one sitting. Just me, by myself. Todd doesn’t get any. They’re so good! You need to make them. So good. Good for you. But not as good as Tim’s Cascade jalapeño potato chips. But almost!” That’s high praise coming from Diane.
exhibit a: kale
Yeah, I had heard about kale chips. First I saw it on Jaden’s blog. Then Shauna raved about them. And you know it’s big when Deb swears by kale chips. Easy, delicious, healthy, crispy (I am, after all, a potato chip fiend) – how could you not want to try them? EVERYBODY is making these chips. And of course, when Todd and Diane posted their kale chips, I knew it was my destiny. That’s because Diane and I have a special bond over salty snacks (specifically, Tim’s Cascade jalapeño potato chips). So I decided to jump off the cliff like everyone else. You should join me.
strip the leaves from the tough stems
pour a little olive oil and toss to coat
I have to admit that I am a kale lover to begin with. A lot of people relegate kale to the garnish that goes under the orange slice on the side of your plate of whatever at your run of the mill family restaurant. Kale is so much more than that. It’s not only good for you, but it’s a nice dark leafy green that doesn’t go all wimpy on you when cooked (ahem… spinach). I like the substantial bite of kale when it’s stir-fried or wilted for a salad. You’d never believe just how delicate these robust leaves become when baked.
i suggest sprinkling the salt before tossing the leaves in the bowl
on parchment, ready to bake
Diane said to be careful of adding too much olive oil, and she’s right. The first batch was a tad on the oily side, but the second batch was much lighter because I added just enough oil. Same goes for the salt. You really don’t need much. When the kale chips are done, you will be amazed at how light, fragile, and brittle they are right off the baking sheet. Pop one into your mouth and let it melt on your tongue.
they will brown more the hotter or longer you bake them
jeremy devoured these in no time
We polished off another batch tonight. The kale chips are popular here at Butter Headquarters. Very popular. But don’t take my word for it – try it yourself (if you haven’t already). And there’s far less guilt than eating potato chips!
eet’s wahhh-ferrr thin!
Baked Kale Chips
[print recipe]
it’s all White On Rice Couple’s fault!
1 lb. fresh kale
1-2 tbsps olive oil (or less)
1/2 – 1 tsp salt (or less)
Preheat oven to 350°F. Trim the kale leaves from the tough stems. Wash the leaves and shake them dry (try to get rid of as much excess water as you can). Rip the leaves into bite-sized pieces. In a large bowl, toss the leaves together with some olive oil and salt until evenly coated. Start with a tablespoon of olive oil and add more as needed. You don’t really need a whole lot, to be honest. Line a baking sheet with parchment and arrange the kale leaves in a single layer. Bake for 15 minutes (you can turn them after 10 minutes, but I don’t bother). Remove from oven and eat!
April 17th, 2011: 11:31 pm
filed under appetizers, baking, gluten-free, recipes, savory, vegetables
