Snacketizer: Kale Chips
It's a snack. It's an appetizer. It's a snacketizer? Yes. In keeping with the low carb, high veggie, high protein way I've been trying to eat, I decided that I needed a snack. Plus, there comes that time after lunch, and before dinner that you just want something to munch on. This is part one of a four part series on vegetable snacks.
First are kale chips. I'd equate the texture of these to dried seaweed. If you've ever had that salty snack, you know how crispy it is. These kale chips are the same way! This kale came from my grandma's garden, and it's the small curly kind. First get a large bath towel and lie it flat on the counter. Then wash your kale thoroughly. The curls trap dirt and bugs, so you need to make sure all of that is out. Once it's cleaned, lie it on the towel to dry. Now, you need to separate the leaves from the stalks. Tear them into chip-size pieces, return them to the colander, and rinse again. Then transfer back to the towel and pat them as dry as you can get them. Next, take a salad spinner or cloth lettuce bag and get out any remaining water. Or, if you're like me and don't have either of those items, use a pillowcase. Place the kale inside, twist the top of the pillowcase, go outside (or somewhere you don't mind getting wet), and swing the bag around to get the water out. Preheat your oven to 325 degrees F. Place the kale as single layer on a cookie sheet. I had so much that I needed 3! Drizzle with olive oil and bake for 18-20 minutes. As soon as the kale has darkened in color and is crisp, remove it from the oven. I sprinkled mine with lemon Old Bay seasoning. (TayTip: always season fries, chips, etc., when they're right out of the oven or fryer. This helps the salt or seasoning stick.)
Crispy and salty and fantastic. Who knew a green leafy vegetable could make such a good chip?
Add your questions, comments, suggestions, and recipe requests below. Buon appetito!
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