Wednesday, October 17, 2012
Baked Kale Chips
Looks like there is a trend going on. Everyone seems to be making Kale Chips..I have never used Kale in my cooking until now. I’ve heard so many people bragging about the making and eating of Kale chips, I thought why not give it a try. Kale itself is kind of a daunting green for me! Those curly dark green leaves, thick thick stalks and the bitterness-have always put me off using it in my kitchen. But again I know that cooking or blanching will reduce the bitterness. So I thought to start with the chips. Wanted to see how it goes and then take a step further to cook with Kale on regular basis. Turned out, the chips themselves were great. nicely done and crispy. That bitterness was still there. but at the same time, the crunch from the sea salt made it tasty and bearable. It didn’t click with hubby and baby! They in fact didn’t even care to look at it! Phew, poor me! I think I have to stick with making these chips just for myself, 2-3 leaves at a time!
OK, this is totally up to you! Make it or leave it! Not kidding. This is not for everyone. It takes an acquired taste. The leaves are big, so try to make a couple of chips at a time and see if it is for you. Next time I think I will get rid of the stalk, make smaller pieces of the leaves so that it would be easy to handle the chips.
Baked Kale Chips
1 bunch of Kale, washed, thoroughly pat dried
2-3 tbsp olive oil
½ tbsp red pepper flake
1 tbsp sea salt
Heat oil on a small pot.
Stir in red pepper flakes, basically you are making chili oil.
Heat oven to 425° F.
Toss kale leaves with oil and salt and arrange them in a single layer on a cookie sheet.
Bake for about 7 minutes on one side.
Flip the sides and bake for another 6-7 minutes or until crisp.