Kale Chips

oiledkaleI often say kale chips is one of our favorite ways to eat kale, but here it is July and tonight we just made up our first batch of the season.

Apparently I have a lot of favorite ways to eat kale. As we all should.

These accompanied a couple other delicious salads for our weekly dinner with Lisby and Jon. We finished off our very healthy dinner with a blueberry galette served with a dollop (some had two) of Mark’s homemade ice cream. (I would post that recipe if it were mine–it came from Bon Appetite. If you aren’t familiar with galette’s and you like pie, but want less fuss and a rustic look besides, definitely look up galettes.)

Eating supper in the treehouse added to the ambience, as did reading and talking about a couple Mary Oliver poems afterwards, and a chapter of Fred Bahnson’s book, Soil and Sacrament. A wonderful meal and evening all around. God’s love made delicious. And nutritious.

Earlier today I posted a picture of some kale and Fortex beans that were going into tonight’s supper (tagged with Norman Wirzba’s “God’s love made delicious and nutritious”), and a friend asked if I’d post a kale chip recipe. Since I allude to these all the time, it seemed right and good to finally describe how I make them.

The directions and ingredients are simple, so I’m embellishing this post with more photos than usual.

Kale Chips

Ingredients: Kale, Olive Oil, Sea Saltingred

1. Any kale is happy to get baked up as chips. For this batch I used five leaves of Lacinto (also known as Dinosaur kale) and five of Red Ursa, which made plenty of chips for four. The Lacinto, being flatter, more resembles a chip, the Red Ursa is more adventurously curly.

Red Ursa and Lacinato Kale

Red Ursa and Lacinato Kale

2. Cut out the stems and cut the leaves into bite size pieces.
kalestem

3. Place pieces in a large bowl, drizzle with 1-2 Tbsp. olive oil, and sprinkle with sea salt. Use your hands to massage and blend it all together and then place kale pieces single layer on cookie sheets. It took three trays for our 10 leaves. Be forewarned: if you bunch them on top of each other they be soggy rather than crispy.oiledkale24. Bake at 300˚ for 10 minutes, flip chips over and bake for another 10 minutes or until crunchy. You will probably have to taste one to know for sure. Cool on cookie sheets for 3-5 minutes to finish crisping them up to a nice crunch before serving.

They are best eaten immediately, but then, why wait?kalechips

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