I was on a family vacation in Vermont and some random nice hippy brought over an assload of kale (assload being the technical term here) and didn't know what to do with it. Some way, somehow, I ended up making kale chips (I feel brainwashed....by healthy aliens).
However, they were REALLY GOOD! I've made them a bunch since then. However, here's the secret: use DINOSAUR KALE (it's what all them cool stegosauruses ate so if you wanna take a moment for your imagination, you have my permission).
This is my stegosaurus face. I imagine them to have been pretty chill.
Not to mention not-so-smart...
Dinosaur kale is huge and flat and makes awesome chips. Wanna get in on the kale madness? Well do it.
You will need the following:
One bunch of kale
2 tablespoons olive oil
kosher/sea salt for sprinkling (a little goes a long way)
The Procedure
Preheat oven to 275 degrees f.
Remove the ribbing from the kale by cutting down on either side of the stalk. You should now have two half-kale leaves. Cut these into "chip size," which is roughly 1x1 inches to 2x2.
Toss with olive oil and salt and place on a rimmed baking pan.
Bake for 15-30 minutes (because the setting is so low, the times can vary dramatically)
Stir 10 minutes into the process and basically every time you check on them.
No worries if some of the chips get a bit browned in patches.
Burn=flavor.
Final product should be so crispy it almost falls apart in your mouth. IT SHOULD NOT BE CHEWY
Chewy is disgusting and no one will eat it or like you and it means it's not cooked long enough.
Bring as a pre/post lunch/dinner snack or nosh on at work/school instead of those empty-calorie vending machine goodies.
If you live with others, you can just leave a bowl on the counter and they'll go away ASAP.
I like to give them to kids and just say, "they're like green potato chips! Fun!" Cuz really, in this instance the kale is just a medium on which the salt and oil are welcomed to express themselves.
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