Recipe: fabulous kale chips
I was in the mood for kale this week. Typically when these cravings happen...my mind and stomach won't rest until I eat whatever is keeping me up at night. Last night I gave Joanna's recipe a run and it was most excellent! I'm sure you already read it or perhaps you've tested it out for yourself...either way, our family gives it a thumbs up!
{in Linda's words}
You'll need:
- A bunch of kale (either curly or lacinato—they’re both good, but texturally, I prefer curly), center stems removed, washed and dried thoroughly
- About 1 tbsp. sesame oil or olive oil
- 1 to 2 tsp. soy sauce
- About 1 tbsp. sesame seeds
What to do:
Preheat your oven to 350F.
Tear the kale into large pieces and place them in a bowl. (NOTE: I have to stress how important it is that your kale is dry. Otherwise, the chips will turn out soggy.) Next, add the oil, soy sauce, and sesame seeds, and toss it all together with your hands. You want each piece to be glistening, but not so much that any of the oil or seasoning pools at the bottom of the bowl. You can also taste a piece at this point. It shouldn’t be too salty, because the taste will condense in the final chip. Feel free to add a little more soy sauce if you’d like, though.
On 1 or 2 baking sheets (with or without parchment paper), lay the pieces out flat.
- A bunch of kale (either curly or lacinato—they’re both good, but texturally, I prefer curly), center stems removed, washed and dried thoroughly
- About 1 tbsp. sesame oil or olive oil
- 1 to 2 tsp. soy sauce
- About 1 tbsp. sesame seeds
What to do:
Preheat your oven to 350F.
Tear the kale into large pieces and place them in a bowl. (NOTE: I have to stress how important it is that your kale is dry. Otherwise, the chips will turn out soggy.) Next, add the oil, soy sauce, and sesame seeds, and toss it all together with your hands. You want each piece to be glistening, but not so much that any of the oil or seasoning pools at the bottom of the bowl. You can also taste a piece at this point. It shouldn’t be too salty, because the taste will condense in the final chip. Feel free to add a little more soy sauce if you’d like, though.
On 1 or 2 baking sheets (with or without parchment paper), lay the pieces out flat.
Bake 6 to 7 minutes. (Note, however, that these aren’t hard figures because I know my oven is hotter than average. I’ve seen times ranging from 6 minutes to 12, so the first time you make these, keep a close eye on the chips. You want to take them out before they're completely crisped—they'll still be a little soft in the middle.) You may need to experiment a little with the timing to get it right.
* We baked ours for 10 minutes because of our oven.
ENJOY!