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Monday, June 20, 2011

Kale Chips and Confetti

Our weekly farm share/CSA produce share has begun and this week's box held a nice assortment of seasonal greens, including kale.  The beginning of the season usually yields a lot of greens: kale, spinach, lettuces, sometimes collards.  A small amount for a few weeks is okay, I love the lettuce and spinach.  While I like greens, it's difficult to enjoy the stronger bitter greens week after week.  I may be changing my tune though, after finally making a batch of kale chips.  These are easy to make, low fat/low calorie, good for you and as additively tasty as potato chips.  


Kale chips will be my new go to recipe for each bunch of kale I find in my weekly CSA box.  Should you find you have any left-over, you can turn the chips into confetti and sprinkle it over any manner of starchy side dishes: steamed or mashed potatoes, rice, pasta; over chicken or shrimp; tossed over a salad for a bit of unexpected crunch.  The chips stay crisp for about a day, so eat or use within a day for best taste or rewarm/crisp in the oven for a few minutes to make them crunchy again.


Kale Chip Ingredients:
  • 1 Bunch of Kale - about a pound cleaned/rinsed and dried
  • 1 to 2 Tablespoons Light Olive Oil
  • 1 Teaspoon Kosher or Coarse Sea Salt
  • Freshly Ground Black Pepper - to taste
Equipment:
  • Oven - preheated to 375 Degrees Fahrenheit
  • Mixing Bowl
  • Sheet Tray
  • Tongs/Spatula
Directions:
  1. Preheat the oven to 375 Degrees Fahrenheit
  2. Clean the kale and remove and discard the stem, leaving only the leaves.  
  3. In a large mixing bowl, toss the cleaned and dried de-stemmed kale leaves with the olive oil, salt and pepper.
  4. Spread the seasoned kale onto a sheet tray and bake for 15 to 20 minutes; rotate the tray once and toss the kale leaves to crisp on all sides.  Kale chips are done when they are crispy and dry.  Season with additional salt and pepper if desired and/or Parmesan cheese.  Makes 4 cups of chips, loosely packed.  Chips keep for about 1 day.  Left-overs can be crushed to make "confetti", which will keep for about 3 days in a tightly covered container.

4 comments:

  1. This sounds like a great idea! I'll have to try it with the grandkids. I'm guessing the trick is the drying before tossing w/oil? Thanks Denine!

    ReplyDelete
  2. Barbara - no, you toss the kale w/the oil then bake it to dry. I suppose you could use less oil, though I'm using so little over-all. You can toss the kale w/salt & pepper before or after, that's up to you. I've seen it seasoned with various cheeses and garlic after it's dry - all of which sound delicious!

    ReplyDelete
  3. I love Kale Chips..there the best! Nice blog!

    ReplyDelete
  4. Thanks Ladies! They aren't an original idea by any stretch (though perhaps suggesting the confetti idea is...) Making the kale into chips definately made me enjoy the kale a whole lot more than I ever did before. Now if I get too much from my farm share, I'll know what to do with it instead of letting it go to waste in the fridge!

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