23 February 2012

is that a chip or a vegetable?

this is sort of a follow-up to the last post about food.  i was trying to figure out how to add in some photos but i got them uploaded and decided that they deserved their own post.  however, i'm not great at remembering to stop for photo ops (yet) so i am missing a few steps but everything is pretty self-explanatory. 

in the spirit of full disclosure, i'd like to say that i eat these regularly (once to twice a week) and i never get sick of them...plus, they are healthy so you can feel good about eating them!

i started making these about a month ago.  they are (in my opinion) the easiest snack i make and they also happen to be one of the tastiest.  i suggest buying two bunches of kale if you're going to try this (because you're going to need some more a day or two later).  you will also need a cookie sheet, olive oil for drizzling and your choice of seasoning (salt and pepper for sure; i like to add cayenne and garlic).  you should definitely try all sorts of combinations.  my next venture is going to be salt and vinegar!

once you have everything together, preheat the oven to 325.  then start tearing the thick center-ribs out of the kale and discard them.  as i'm doing this, i usually tear the leaves into bite-sized pieces and throw them into a strainer.  i like to rinse them in cool water and then let them sit draining for a bit.  since i don't have a salad spinner (or patience) i take a plain white kitchen towel, lay it flat on the counter, dump the kale in the center, fold up the corners to make a pouch, and then shake it.  this removes pretty much all the water and what is left i dab up with the dry parts of the towel after shaking. 

when the kale is dry, transfer it into a large bowl, drizzle with olive oil (1-2 tbsp) and season lightly.  i use tongs to toss everything making sure that the kale is evenly coated.  i then put the kale out onto a cookie sheet in a single layer (i don't spend a lot of time worrying about this - shake it a little to spread them out).  at this point, i like to re-season them so i'm sure that each chip is a little salty and spicy.  after this put them in the oven for 5-8 minutes.  then remove from oven, turn using the tongs, and finish baking for another 5-8 minutes.  the kale should change color a bit and the chips should be crunchy!

the whole bunch
center-rib removed, torn, and in the strainer to be washed
eat me.

1 comment:

  1. Gonna do it! I've been meaning to, but I'd used what I had for black-eyed pea and kale soup (turned out so good!). This is going to happen... tomorrow. Thanks for the instruction :)