Tuesday, November 3, 2009

Crispy Kale Chips







This is one of my favorite snacks and something that gets immediately grabbed at my dinner parties. It is so simple to make and very healthy too. The crisp leaves of the kale have better flavor than any potato chip you will ever eat! It is also a good way to get kids or husbands/picky eaters to eat their greens. I wish I would have known about this when my kids were small, I had to rely on zucchini fries and fried green tomatoes that we called "Tomato Chips" as disguised veggies.
All you do is take some Dinosaur Kale, also known as Tuscan Kale and toss it is a bit of olive oil sprinkle with sea salt and bake at 350 for about 15 minutes. I use a silpat sheet on my baking sheets, but you do not have to, you can also place baking parchment on the baking sheets. If the kale is mature, the leaves are 10-12" long and the rib in the center is quite thick, so you should cut the rib out, making two smaller leaves. If it is young kale, you can leave it in. We have several organic growers that grow the Tuscan Kale and it is available here year round at our farmer's markets.





4 comments:

Samdooby said...

Looks good Dev but I am bias when it comes to "chips" and I think a "chip taste off" with Taro chips would be appropriate...:)

Funny thing, when I was cooking in the Coast Guard, we used kale as garnish b/c none of my shipmates would touch it...

What a waste of product huh??

KP Hawaii said...

Things I nevah new...Now I have to try it. Thanks Devany. You da bomb!

Devany said...

KP, thanks. You really will love these!!!

Lynne said...

But what is silpat or baking parchment..what if you just put it on a cookie sheet???