Kale Chips

Oh my goodness, I am loving my CSA. Usually, I don't give kale much attention, it's a hearty green that can be tossed in with whatever else is in the ole fridge when dinner is a scramble. I tend to use it in egg dishes like a ninja style quiche or saute with some garlic as a side dish.

But, I had a moment in my life so I thought I would try my hand at Kale Chips. I made them once years ago which sort of led to a teeny tiny fire situation in my kitchen, perhaps too much heat, too close to the broiler? Anyway, I did a little research and found some ingenius solution to ensure no fires and delicious chips.

1) Lower the heat the better

2) Evenly sized pieces of Kale

3) Close Beady eye on process

First thing to do is wash and dry your stalks of kale. While drying, I wrap my baking sheet with tin foil and preheat the oven to two hundred fifty degrees. I then rip the leaves off the stem, the stem is very woody and tends to be bitter.

I pour a generous amount of good quality olive oil on the baking sheet, throw the kale on and slowly roll over and over until each piece is comfortably covered in oil.

  Then sprinkle whatever seasoning sounds good to you. Salt and pepper is a great combo, or salt and paprika, or salt and chili powder. I used a little old bay spice this time with a little chili powder and it was amazing.

Once they are in the oven, set a timer for eight minutes but check them after four to see how they are crisping. They should change to a lovely golden brown on the edges and become slightly more green. You can give them a little shake and pop them back in to complete the time. The timing can be tricky, it does depend on how hot your oven is, so I would just watch the first batch to check your timing.

 Enjoy!