So, I’ve seen these on lots of blogs and finally am getting up the nerve to try them. My friend, Katie, sent me a recipe a while ago with a recipe, suggesting I try them. So, here goes…
“Have you tried these? I found them on a blog and they had rave reviews…looked like something you also might be interested in. 🙂 I haven’t tried them yet, but hope to try them soon. 🙂
“Baked Kale Chips
“Adapted from a bunch of inspiring places
“1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but I understand that the curlier stuff works, too, possibly even better)
“1 tablespoon olive oil
“Sea salt, to taste
“Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.
“Kale-Dusted Popcorn If you’re making the chips with the intention to grind them up for popcorn, I’d use less oil — perhaps half — so they grind without the “powder” clumping. I ground a handful of my chips (about half) in a mortar and pestle (well, actually the “pestle” was MIA so I used the handle of an OXO reamer, not that anyone asked) and sprinkled it over popcorn (1/4 cup popcorn kernels I’d cooked in a covered pot with 1 1/2 tablespoons oil over medium heat, shaking it about with potholders frequently). I seasoned the popcorn with salt. I liked this snack, but I think Parmesan and Kale-Dusted Popcorn would be even more delicious. Next time!”
Overall, this was pretty good. I got a little too much salt on mine, but the ketchup helped balance it out. Do make sure to dry the leaves well so they crisp up. (PS, I also tasted it raw. It had the texture of curley parsley or arugula and kind of tasted like broccoli. I may try adding it to a smoothie in the morning. I noticed it was an ingredient in several of the smoothie recipes I’ve seen recently. And it’s in the Bolthouse Farms Green Goodness smoothie that I like so much, so it’s worth a shot.) Thanks for the recipe, Katie!