August 07, 2015
I like to cook, but my husband loves to cook. And he’s a great chef, so he does most of the cooking in our household. But, I do have a few specialties up my sleeve that are my domain, and mine alone. Kale chips are one of them. Yes, I know, kale seems to be all the rage right now …. But, I think this green leafy veggie is here to stay.
I like kale, especially in smoothies, but I don’t love it. Although The Hotchkiss School has an AMAZING kale salad that I’m still trying to recreate, but I digress. Kale chips are a big hit in our home – they’re super easy to make, they’re a great snack and they are much healthier than potato chips!
Step 1 – Wash and rinse the kale
Step 2 – Pre-heat your oven to 350 degrees.
Step 3 – Cut the kale into bite size chips over a large mixing bowl. I use kitchen shears to do this and depending on how thick the stalk in the middle of the leaf is, I may cut that out entirely and then fold my two halves over and cut the leaves into bite size chips.
Step 4 – Pour a healthy amount of olive oil into the bowl (at least 2 Tablespoons) and coat each chip using your fingers to insure that the oil evenly coats each chip. Yes, this is messy, but as Chef Marcus Samuelsson always says the best way to coat something is to use your fingers.
Step 5 – Take a handful of chips from the bowl and lay them out on a baking sheet. Put them in the oven for 10 – 15 minutes depending on your oven. Once they’re done, take them off the baking sheet (so that they don’t soak up the oil) and put them into a bowl. Repeat until you’ve baked all of your kale chips. Et volia!
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