24 minutes ago
October 18, 2012
Kale Chips have been on my list of things to cook with my fall crops. I have never been an avid lover of kale. I have incorporated it into stews and sometimes even meatballs, but I have never been a “can’t wait to dig into some yummy kale” kind of girl. I feel like Kale has become increasing popular over the past couple of years. Even cooking methods for kale has become a popular pin on Pinterest. I started some Ragged Jack Kale from Baker Creek Heirloom Seeds back at the end of July with the goal to have a nice crop of kale to try this recipe.
Kale is a really easy plant to grow. Frost does not hurt it….some might say that the flavor is enhanced by the cold. Once the plant starts were in the ground, the kale took off and has not stopped.
Kale Chips are extremely easy to make and surprisingly delicious. I believe that Kale Crisps are a better name for them because of their light texture. They almost melt in your mouth and are a little addictive. Here is the recipe I used from Smitten Kitchen:
Kale Chips recipe from Smitten Kitchen
1 bunch (about 6 ounces) kale (I used Ragged Jack but any type will do)
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.
My picture does not do the Kale Chips justice. It was taken with my cell phone and does not show the rich green color of this tasty snack. My final vote is that this snack is super easy to make, very yummy, and will now become a staple in my household. Give it a try, it won’t disappoint!