Monday, January 25, 2010
My review is a solid thumbs up. I plowed through an entire plate just like that. (They're also light as air, not unlike potato and other chips.)
For each cookie sheet of chips, you can use about one bunch of kale. It doesn't have to be a single layer but I don't think it should be piled too deeply either.
Wash and dry the kale (mine was organic and not sandy or anything, so I just patted off the water from the store. I was able to get the kind of kale that is crinkly but not too curly (sometimes called dinosaur kale) but I'm sure other kinds work too.
Tear the leaves into pieces, discarding the thick stems. Spread onto a parchment lined cookie sheet. Drizzle lightly with olive oil or (as I did) spray well with olive oil spray and sprinkle with kosher salt and pepper (if you like pepper).
Bake at 350 to 375 degrees until dried and browned, probably about 15 minutes. I tossed them around a couple of times with my fingers to make sure the limper pieces got a chance to crisp up.
I probably put a little too much salt on mine; the taste of salt really comes out when the kale dehydrates. (I'll probably puff up like a balloon tomorrow!) Next time I'll be more careful. (And there will be a next time, I still have another bunch of kale!)
Sent via BlackBerry by AT&T