Last year when I visited my friends the Olinskis, Grace, Laura and I got into a discussion about making kale chips. Friends of Grace's make them all the time, and they said they were really good.
So we picked up some different kales at Whole Foods Market, and I tried to make them after looking up some recipes on the internet, as it turned out with way too much salt.
In the intervening year, Laura perfected the recipe and made them during my recent visit to Pasadena. This weekend I saw some organic kale at our local whole foods (lower case) market, so thought I'd try them. I rang Laura to confirm the oven temp (250 degrees F, about 140 degrees C), time (45-60 minutes), and ingredients (kale, approx. 2 tbsp. olive oil, and approx. 1 tbsp. rice wine vinegar). Don't overdo the oil. You can substitute salt for the vinegar, but the rice vinegar gives it a fresh taste and cuts the oil (white wine vinegar would also work).
Bake until crisp on a cookie sheet, tossing every so often. You can actually see the kale change and shrink when it starts to crisp up.
Kale chips satisfy that occasional need for crunch, but at the same time are earthy and seriously nutritious. They were a great winter afternoon snack!
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