Tuesday, June 5, 2012

Kale - So Good For You!

Meet Kale - in this case purple kale.
 Today's recipe - Kale Chips!
Submitted by Scott and Tatiana Field

First order of business - wash and dry the kale;
Then, remove the rib from the center of the leaf.
The rib contains a lot of extra moisture - your chips won't crisp up if you don't remove it.
Its easy - just slice down either side of the rib with a sharp knife.
 You need to coat your kale leaves with oil
Olive oil is the oil of choice. 
You can place them in a bowl and toss with a tablespoon or two of oil
or give them a spritz with olive oil.
 Arrange leaves in a single layer on baking sheet and
sprinkle with sea salt and your preferred seasoning. 
Scott and Tatiana suggest crushed pepper, paprika, parmesan cheese, or lemon zest.
I used some smoked sea salt from Pureblend and a light grating of Parmesan.
Bake for about 15 minutes until crisp in a 325 degree preheated oven.  
Watch closely not to over bake!
Here they are ready for munching.
They're too fragile to dip, 
just put the lemon kale hummus in the photo - its kale week after all!

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