Wednesday, June 17, 2009

Kale chips

kale chips

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!

Kale chips
1 (or more) bunches kale
extra virgin olive oil
salt
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.

prepping kale for chips

making kale chips

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!

4 comments:

louc1 said...

I like this idea and I tried it. However, I burnt everything after 15 minutes in the oven at 200 degrees :-(

will try again tomorrow do not know what went wrong

Strongrrl said...

Leila: were you using fahrenheit or celsius? It should be 200 fahrenheit, which is quite low.

louc1 said...

Lol ok, I have to apologise, I am French. I used *Celsius*, which could explain the burning taste and smell.

Will try it again tomorrow :-)

Leslie said...

I cannot wait to try these! Thanks for sharing your recipe chica.