Wednesday, September 28, 2011

Kale Chips

If you've ever tried the flash-fried spinach that seems to be so popular at restaurants these days, then you are going to love this recipe.  I had some kale left over from yesterday's pork roast (prior to yesterday's culinary adventure, I was a kale virgin), and wondered what the heck to do with it.  Then I remembered my cousin telling me (Thanks, Kelly!) that she tosses it with olive oil, sprinkles it with salt, bakes it in the oven and her kids (yes, her kids) love it.  She and her husband do too.  And now, so do we.  Can you imagine something crispy, crunchy, tasty, and healthy?  It tastes very much like the fried stuff, but this is baked.  I know, I couldn't believe it either.  You're just going to have to try it for yourself.  It goes together in no time.

Here's how:

Crispy Kale Chips

1 head kale, leaves separated, rinsed, 
dried, cut lengthwise in half, 
center ribs and stems removed
1 tablespoon olive oil
Dash of sea salt

Parmesan cheese (optional)

Preheat oven to 250°F. Place kale on a foil-lined baking sheet and drizzle it lightly with oil.  Toss together until the leaves are coated. Sprinkle sparingly with sea salt and pepper. Arrange leaves in single layer and bake until crisp, about 30 minutes.  Remove from oven and dust lightly with Parmesan cheese. Transfer leaves to rack to cool.


Vanessa Coppa said...

Kale chips is how I turned hubby on to kale. Can you believe he had never eaten it before?! You picture makes me want to have some right now!

Tracy's Living Cookbook said...

I have seen this type of recipe all over the internet and on TV lately! I must try it because I love all vegetables! Such a pretty green color!

~~louise~~ said...

Oh boy, am I looking forward to trying this, Patti!!! I would never have thought to bake them it at such a low temperature. I suppose thats why I burn greens like spinach when I try to roast them:)

Thank you so much for sharing...

Mary said...

A friend mentioned this to me a month or so ago~ I'm glad to see your version! I've got to try it now & I love the idea of a dusting of parm :)