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Everyone and their blog loves kale chips! And I finally got to taste what the fuss was all about.
The method is simple - I only have the recipe below with amounts just so I can provide some nutrition info, but really, you can just eyeball it. You take a bunch of kale, wash and dry it well (pressing the leaves between paper towels is a good idea), cut out the tough stem and rip the leaves into bite-sized pieces. (Some people suggest you chop it, but I like the ragged look... and one less thing to wash!) Toss the kale in a little bit of oil then bake before seasoning it with a bit of salt (if you like things simple) or any other seasoning you want (if you're a little more complicated). B.'s aunt had brought him some fancy lava salts from Hawaii, so we tried some of those.
I went with Cheryl's method and baked them at 375˚F (190˚C). She instructs you to toss them halfway and when I did, I found them to still be a little soggy, so I put them in for the maximum 12 minutes instead of 10. Wrong - the kale chips ended up having a bit of a char taste to them but they were still mostly melt-in-your-mouth, bittersweet goodness. You know that crispy spinach you can sometimes get at Chinese restaurants? It's like that, but less greasy, and healthier. Kale is one of the most nutritious vegetables out there - it's high in vitamins A, C and K, folate and calcium, as well as other vitamins and minerals. Like other vegetables in the Brassica (cabbage) family, it's also chock-full of cancer-fighting, heart-protective antioxidants.
B. didn't like the kale chips as much as I did, and then he added he didn't think much of the kale in the Kale, Potato, Bean and Sausage Soup either. Oh well, more for me :)
Kale ChipsHave you made kale chips before? What do you like to season them with?
Adapted from Backseat Gourmet
Makes about 4 servings
- 1 bunch (about 8 oz/227 g) kale, washed and dried well, tough stems removed, ripped into 1-2" pieces
- 1 tbsp (15 mL) olive oil
- ½ tsp (2 mL) salt
- Other seasonings (i.e. cumin, smoked paprika, chili powder, lemon juice, nutritional yeast, etc.), optional
Nutrition Info (per ¼ recipe, about 2 oz): 58 calories, 4 g fat (1 g saturated), 0 mg cholesterol, 6 g carbohydrate (1 g fibre, 0 g sugar), 2 g protein, 314 mg sodium. An excellent source of vitamin A, vitamin C and vitamin K. A good source of manganese.
- Preheat oven to 375˚F (190˚C).
- Spread kale in a single layer on baking sheet. Drizzle with olive oil.
- Bake for 10-12 minutes, giving it a gentle toss halfway through.
- Remove from oven and sprinkle with salt and/or your favourite seasonings before serving
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7 comments:
Mmm...LOVE kale chips, so easy to make and so addictive!
I have never made (or heard of) kale chips before! I'll have to try this out! :)
You know, the best kale chips I've had are made in a dehydrator or baked at a really low temp. Those chips end up really crispy and have none of that burnt bitter flavor. My friends in Courtenay BC make then at their juice bar and they are really addictive. They are much better than the $9 packs you buy at Whole Foods which have weird rock-like chunks of stuff baked on them.
I should have warned you that they are still a bit soggy when you toss them. Sorry.
Our favourite seasoning of late is Chinese Five Spice Powder.
Can't wait to try these! Their all the rage right now- your right! Great photos :D
My favoooorite way to make kale chips is to massage each leaf with olive oil (takes a few more minutes, but worth it!) and then baking them at the lowest setting on your oven for about an hour. Prop the door open with a wooden spoon and this acts as a dehydrator. This way the chips don't get that brown, charred taste. Delicious!
It's funny that I had just watched Giada de Laurntiis make these the other day. : ) I must say that I adore kale chips ! And yours look perfect: crunchy, not too oily, and baked just enough to crisp up. Lovely post, thank you for sharing this delicious snack !
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