Since I also had a bunch of kale ready to go bad at any moment, I decided to try my hand at making Kale Chips while we were there too.
Kale to the King!Ingredients:
1 bunch Kale
1 tbsp olive oil
1 tsp seasoned salt and/or grated parmesan (I used Lowry's Seasoning Salt)
1. Preheat oven to 350 F. Line a baking sheet with parchment paper.
2. Using a knife, kitchen shears, or tearing by hand; remove leaves from the thick stems. Tear leaves into bite-sized pieces.
Great activity for kids to help with! Older ones can practice with scissors, littler ones can tear!
I did not dry thoroughly. I let it drain for a nanosecond in a colander before sploshing it around onto the baking sheet, dripping excess water everywhere. It turned out just fine.
4. Lay kale on baking sheet. Can have a little overlap, but not too much.
I think an oil mister would have been a better option. Sadly, mine was broken, so I tried to drizzle the oil using a spoon. It mostly glopped around. So some of my chips were oily and crisp, while others were just crisp. I didn't bother measuring at all, so my first batch was soooooooper salty.
Mine were good after about 10 minutes.
They were actually quite good. I made two batches. They practically dissolve in your mouth. Very interesting texture. And a very satisfying crunching sound. Like the "scrounch scrounch" noise you would make when pretending to gobble something down.
Z was won over by the salt factor. Big fan. Just like her Mama.
Nana and Hubby tried them, but weren't wrestling them away from the podling. I, however, was eyeballing her plate until she was finished and let me eat the rest. She did a pretty good job of gobbling them down first though!
Note: Also works well with spinach, but you'll want to cook just a little longer. Not so good with cabbage. You can get it chewy, but not crispy... unless you like it tasting burnt. Check out our purple cabbage chips in our blue/purple MTM!
|Spinach, purple cabbage, and kale. Forgot to take an 'after' pic|