Here is a Spicy Kale Chip recipe share for you :) How to make Kale Chips, successfully. This looks lengthy, and it is, because it is the tips that will help you make successful Kale Chips 1st time out :) Read it through, and then the making them, is easy breezy. I used two bunches of the Kale for this ( about 5-7 leaves each bunch) OKAY, the nittie-grittie first... Washing and drying your Kale: *** I take a pot of cool-tepid water that I add a 1/8 tsp or so of Dawn (yes, apple) I rapidly swish the Kale holding it at stem-ends, upside down, going up and down a few times. Why? This process kills any spores and any other tiny buggies that may get by me :) I prefer buggy-less Kale :) *** :) Then in another large bowl or pot having clean water, I repeat the rapid up and down swishing to rinse the kale well, and I repeat the rinse process 3 to 4 times. *** It rinses quickly, and very well, and although this is a lot of words, to share what I do, it goes fast *** I have salad spinners and that removes a lot of the water. If you do not have one, its quite okay, the terry towels work just as well; just give the bunches a few good shakes into the sink first, after you finish the rinse process. Lay a towel down and lay leaves onto it and repeat the lasagna style layering until you finish and cover with a towel. I suppose Bounty would do just as well :) I also learned that the Italian Kale works much better than the curly. It is milder and less bitter than the curly kale too, I did not know that, but it is :) Anyway, the whole secret to Crispy Kale Chips, the Key is to be sure the leaves are as dry as possible. A little (dampness, here and there) is okay, but too much water causes them to steam, rather than crisp when they get into the oven. ***Im sharing all that in detail, because it is the most time spent in the making process, and I want you to be successful right off :) *** Done, phew! :) Just to summarize, I wash and dry it, then cover it with dish towels, for overnight air drying. Now, De-rib the Kale, give it a quick wipe off and tear them into the bowl. Now baking them is easy breezy :) Tear leaves into a large bowl (keep them a good size, because when the chips are baked off, they are as light as air, and very good and if too small can crumble in your finger, so about 3 inch pieces). Your Chips should be crispy, crunchy, savory, salty and yummy all around, very good and so good for you. Drizzle the leaves with Olive Oil, add Sea Salt, Cracked Black Pepper, Smokey Paprika, Red Cayenne Pepper, Garlic Powder and a little Onion Powder, all to taste (as if you were making a salad, but dont over do the oil). Toss to incorporate all the flavors. Lay leaves on your cookie sheets. ***Keeping in mind that those are our flavor choices. You may prefer different ones *** Now you have the most important part learned. The seasoning is all fun and games :) Food is meant to be an adventure, so play with seasonings. Have fun, and if you discover a new spice blend please share. Pre-heat the oven to 300 degree. Arrange the leaves onto the two flat cookie sheet pans, so each chip has its spot, dont over lap them. Put in the oven and bake-of for 18-20 minutes. Remove, let cool, and enjoy. I put mine on a cooling rack (
Posted on: Wed, 15 Oct 2014 12:06:05 +0000
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