I have been trying to get more kale, well maybe not more kale,but kale into my diet. So when my friend@gooddirt tweeted about that she was making kale chips i immediately tweeted her for the recipe. Tomorrow, I am going to try this.
Crispy Crunchy Kale Chips « Making Love In The KitchenCrispy Crunchy Kale Chips
April 23, 2009 by Meghan Telpner
Yes. In case you were wondering, I did use the word ‘woodier’ in my video. So I a make up words on the fly. Who doesn’t?
Denise Huxtable isn’t the only one who loves kale. I do too! And I have quite a bit left over post cleanse, so I have done what I love to do with kale. Make chips. Kale chips are usually the first thing I plunk down on the table for the guests of my Healthy Meal Prep Workshop (psst- next one is May 10th). I do this because they are amazingly healthy and surprisingly delicious- even to people that are not kale lovers like Denise and I.
I had better not need to get into the health benefits of green vegetables at this point. Seriously. I better not. Buuuuuut, what you might be interested in is my little video from Everdale farm on how kale grows- from seed to harvest to market to my kitchen.
Ready. Set. Simple recipe and pretty kale chip pictures.
Kale Chips
1 bunch of kale
2 Tbs olive oil
1/2 lemon, juiced
1 tsp salt
- Preheat oven to 200
- Wash kale thoroughly and let dry
- Tear kale away from stem. Each kale leaf should be torn into about 6 or eight pieces
- Place kale, salt, olive oil and lemon into a bowl and mix together with your hands, gently massaging the kale with the oil, lemon and salt
- Lay kale out on a cookie sheet or pizza pan
- Place in over and set timer for 30 minutes
- At 30 minutes, remove from oven and gently unstuck kale from pan if it has stuck and replace for another 10-15 minutes until kale is dry and crispy
- Allow to cool. Can store in fridge for up to a week
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