I Ate Kale and Lived
So ya'll remember back a few weeks ago when I mentioned that I intended to try Kale chips? Well, it took me a while because when I had the money, the store didn't have the Kale. When the store had the Kale, I didn't have the money. And so on, and so forth.
But this past Saturday the stars aligned and I had the money and the store had the Kale. I cracked the bag open last night and followed what I remembered of the directions/recipe for Kale chips. 2tbsp olive oil and salt. I didn't do the whole bag so as to stretch it out plus, that's a lot of Kale in that there bag. Probably should have done 1Tbsp of olive oil, too but you know what...
IT WAS GOOD!
Would have been better if I hadn't over salted. Not sure what I was thinking when I sprinkled all that salt on there. Perhaps I thought that green things lack flavor and need all the help they can get? Either way, I'm going to have to try again with less salt to get the full effect as to how good it is. But I liked the crunch and the flavor (sans all that extra salt) was actually pretty good. Since it seemed to absorb the salt so well, you could probably play around with the seasonings a bit. Add some heat if you're so inclined. One thing I know: I will probably put this on my meal rotation as funds and store permit.
And this is coming from a southern girl who grew up hating the very idea of greens mostly because all the greens I'd ever come across were boiled to death in some sort of fat, tasted like lawn and smelled like a septic tank. (NOT GOOD.) But crispy oven roasted Kale is a whole other thing. They actually smelled a lot like Brussels sprouts as they cooked. And I've come to deeply appreciate the humble oft maligned Brussels sprout. :)
Kale Chips:
Trim stem pieces from the curly part and toss with a little olive oil; lightly sprinkle with kosher salt. Spread out in baking sheet and roast in oven at 300 degrees for 20 minutes. Remove from oven and give a toss before returning to oven for another 10 minutes. Allow to cool slightly before serving and be amazed that something that green could taste that good.
PS: I don't have photos because I am lame. But you already knew that.
PPS: Kale chips aren't terribly filling so make sure that if they're part of a meal, you have something substantial to go with it. Meaning: I was starving by 7:30 and had to eat a slice of toast and a cup of tea to stave off the hunger pains.
But this past Saturday the stars aligned and I had the money and the store had the Kale. I cracked the bag open last night and followed what I remembered of the directions/recipe for Kale chips. 2tbsp olive oil and salt. I didn't do the whole bag so as to stretch it out plus, that's a lot of Kale in that there bag. Probably should have done 1Tbsp of olive oil, too but you know what...
IT WAS GOOD!
Would have been better if I hadn't over salted. Not sure what I was thinking when I sprinkled all that salt on there. Perhaps I thought that green things lack flavor and need all the help they can get? Either way, I'm going to have to try again with less salt to get the full effect as to how good it is. But I liked the crunch and the flavor (sans all that extra salt) was actually pretty good. Since it seemed to absorb the salt so well, you could probably play around with the seasonings a bit. Add some heat if you're so inclined. One thing I know: I will probably put this on my meal rotation as funds and store permit.
And this is coming from a southern girl who grew up hating the very idea of greens mostly because all the greens I'd ever come across were boiled to death in some sort of fat, tasted like lawn and smelled like a septic tank. (NOT GOOD.) But crispy oven roasted Kale is a whole other thing. They actually smelled a lot like Brussels sprouts as they cooked. And I've come to deeply appreciate the humble oft maligned Brussels sprout. :)
Kale Chips:
Trim stem pieces from the curly part and toss with a little olive oil; lightly sprinkle with kosher salt. Spread out in baking sheet and roast in oven at 300 degrees for 20 minutes. Remove from oven and give a toss before returning to oven for another 10 minutes. Allow to cool slightly before serving and be amazed that something that green could taste that good.
PS: I don't have photos because I am lame. But you already knew that.
PPS: Kale chips aren't terribly filling so make sure that if they're part of a meal, you have something substantial to go with it. Meaning: I was starving by 7:30 and had to eat a slice of toast and a cup of tea to stave off the hunger pains.
Comments
Did you cut the stalky vein of it completely out? Did you sprinkle oil over the kale or just he pan?
I have seen people on Food Network spray the kale with the canola or olive oil that comes in the can like non-stick spray after they spread the kale on the pan. I think as long as it gets a nice even coat of a little oil, it should crisp up nicely.
Heather~I occasionally buy a bag of potatoes or even one large baking potato that I make stretch through a couple of meals. But I'm taking a break from potatoes because they're starchy AND I was getting a little tired of them. I go through weird phases with food and as always, the budget dictates what and how much I buy.