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:: kale chips – take 2 ::

January 31, 2011
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Kale - before the crisping

After all the raving I’ve heard internet-side regarding these little green crisps I decided to give them a go a couple of months back.  They were horrible.  Absolutely putrid.  The kids wouldn’t eat them, I tasted them and disliked them, and even getting them into Michael was a chore; and he’ll eat anything.

After some careful consideration about what possibly could have gone wrong on this kale adventure, I decided that perhaps I had overcrisped them.  Overcrisped sounds better than burned.  Today I ventured forth on a second kale occurrence.  I carefully cut the leaves from the stems, tore them into bite-sized pieces, caressed them lovingly with olive oil and sprinkled with seasoning salt.  I then placed them on a baking sheet in a single layer, chucked them in the oven at 350 and proceeded to watch them.  Like a hawk.  The first try had said 15 minutes on the cookie sheet and the second recipe said 10.  I first set the timer for five minutes and then checked them every minute thereafter.  They were done at about 8 minutes.

The verdict?  Kale chips are actually good when they don’t disintegrate into a pile of kale ash in your mouth.  Yup.  Isaac even ate them.

Kale Crisps

* 1 bunch kale

*olive oil

*seasoning salt

Prepare kale for eating – wash and dry in a salad spinner.  Also preheat oven to 350.

Cut leaves away from thick stem.  Tear down into bite-sized pieces and place in a bowl.

Put a few glugs of olive oil (maybe 2-3 tbsp depending on how much kale you have) into the bowl and sprinkle with seasoning salt.  Stir it around a little with your hand.

As you take the leaves out of the bowl to the cookie sheet, rub the oil along them to make sure they are completely covered.  Place them in a single layer along the sheet.

Bake for approximately 8 minutes.  Check frequently.  They should not be brown or black (lesson learned from the first foray into kale crisping).

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