Kale Chips

Kale Chips

I’ve been playing around with the making of Kale Chips for a while. You can cook them on high heat fast, or low and slow.
400 degrees for 5-8 minutes or better yet, 275 degrees for 45 minutes. Low and slow is the way to go (from my texture and tastebud standpoint). It’s fairly easy, just takes a bit of preparation time.

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The Curly Kale is sweet and mild and works best.

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The Dino Kale is good for “stuffing”, by rolling other foods inside it, although chips can be made from it, they just taste a bit different.

Begin by wash and drying the Curly Kale. Then cut the Kale form the hearty stem.

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Place the kale pieces on a baking sheet one layer thick. Do not stack.

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Be sure the kale is thoroughly dry. Drizzle olive oil (or even an infused olive oil; my favorite is basil infused olive oil) over the kale, about 1 tablespoon per sheet. Sprinkle the kale with seasonings of choice.

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Massage the kale by rubbing it together, like you are washing your hands with soap. Be sure to coat all sides of the kale with oil and seasonings. (I have yet to drizzle Sriracha sauce over it, but it’s in my future to add a bit of heat. Cayenne pepper will work for those that like it really spicy!). The kale will appear shiny.

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Slow bake in a 275 degree preheated oven for 35-45 minutes (middle rack). Toss it half way through and pull out any pieces that are already dry. These store well for 3-5 days in a brown paper bag. Do not seal in plastic, for they will become soggy and chewy.

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Kale chips are an excellent snacking source especially at night when you are watching TV. Take them to the movies instead of buying popcorn or make them for the upcoming Superbowl party! Kale is a super food, so good for you! See my Ingredient of the Week III for more information on Kale!

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