Wednesday, June 17, 2009
I've been working out a technique to make homemade kale chips, and I think I've finally nailed it. If you haven't had kale chips before, they're crunchy and delicious, and a great way to get yourself (or other people who shall go unnamed!) to eat kale without the green-vegetable aversion.
You can buy kale chips, but they're pretty expensive and not all are created equal. Here's the result of my experimenting. Enjoy!
1 (or more) bunches kale
extra virgin olive oil
nutritional yeast (optional)
Wash and dry the kale (I used red kale here). Tear into smaller pieces (they will shrink further, so they don't need to be tiny). Toss with a few tablespoons olive oil and spread on a cookie sheet. Sprinkle with salt to taste. Bake first for 1 hour at 200 degrees. Give them a gentle stir after an hour and then bake again at 300 for 20-30 minutes.
The chips should now be dry and crunchy. Once cool, sprinkle with nutritional yeast (this gives a cheesy taste) and add more salt or other spices if desired. Enjoy!
Update: I've discovered that if you keep these in a covered container, they lose their crunch and become tough and chewy. If that happens, you can revive them by placing them back in a 200-degree oven for about 10 minutes. But really, just eat them up the day you make them. That's when they're best!