Kale Chips!
One of the things I like about Pinterest (and there are many things I like about Pinterest) is that it's a great way to find and to store new recipes that I want to try. Like this one here!
In my never-ending quest to find healthy snacks that are also tasty I decided to try making kale chips this week. Kale, of course, is one of those veggies getting great buzz right now for being especially nutritious and all, but I've never really tried to incorporate it into my diet.
I tried kale chips for the first time at FilKONtario this year. Jodi had brought a couple of bags with her to our hotel room and I tried them there. They were really good- crunchy, with an unexpected texture and very addictive. I tried them again at ConCertino in Boston, where there was a big container of home-made kale chips in the con suite (made by Persis, I believe?). Yummy!
So when I found the recipe on Pinterest I decided it was time to try making them myself.
They were very simple to make. You buy a bundle of kale at the grocery store, wash it and dry it and then you snip off the leaves in small pieces, leaving out the stems. You toss them in a bowl with a tablespoon of olive oil and then spread them on a baking dish, like in the photo at the top. Then you sprinkle them with sea salt (though I've read motzerella is good, too- I may try that next time).
I found one bundle of kale made -a lot- of chips. I had enough pieces for three baking sheets full. You then put the pan in the oven at 350 degrees. Wait eight minutes and then slide the pan out enough to mix up the chips so they get evenly cooked and then they go in again for about another seven-eight minutes.
When they come out they will have shrunk considerably, but they will be crispy and delicate and oh so good. Yeah, I've already eaten some of the chips off this pan.
Two things I learned to remember for next time I make them:
1) A little sea salt goes a long way. Less is more.
2) You are better to lean on the side of leaving the chips in the oven too long than too short a time. Fifteen minutes seems about right. I had one batch that had to go back in again a few hours later because they just hadn't gotten crisp.
I packed them away in Tupperware containers one they were done. They didn't last in the containers for long, though, as I ate them while watching the Olympics over the next day or so.
Just really good. I had to keep reminding myself they were veggies and really good for me. John tried one and said he liked them, but then never went back for more :). All the more for me, then :).
Think I'll make some more this week.
In my never-ending quest to find healthy snacks that are also tasty I decided to try making kale chips this week. Kale, of course, is one of those veggies getting great buzz right now for being especially nutritious and all, but I've never really tried to incorporate it into my diet.
I tried kale chips for the first time at FilKONtario this year. Jodi had brought a couple of bags with her to our hotel room and I tried them there. They were really good- crunchy, with an unexpected texture and very addictive. I tried them again at ConCertino in Boston, where there was a big container of home-made kale chips in the con suite (made by Persis, I believe?). Yummy!
So when I found the recipe on Pinterest I decided it was time to try making them myself.
They were very simple to make. You buy a bundle of kale at the grocery store, wash it and dry it and then you snip off the leaves in small pieces, leaving out the stems. You toss them in a bowl with a tablespoon of olive oil and then spread them on a baking dish, like in the photo at the top. Then you sprinkle them with sea salt (though I've read motzerella is good, too- I may try that next time).
I found one bundle of kale made -a lot- of chips. I had enough pieces for three baking sheets full. You then put the pan in the oven at 350 degrees. Wait eight minutes and then slide the pan out enough to mix up the chips so they get evenly cooked and then they go in again for about another seven-eight minutes.
When they come out they will have shrunk considerably, but they will be crispy and delicate and oh so good. Yeah, I've already eaten some of the chips off this pan.
Two things I learned to remember for next time I make them:
1) A little sea salt goes a long way. Less is more.
2) You are better to lean on the side of leaving the chips in the oven too long than too short a time. Fifteen minutes seems about right. I had one batch that had to go back in again a few hours later because they just hadn't gotten crisp.
I packed them away in Tupperware containers one they were done. They didn't last in the containers for long, though, as I ate them while watching the Olympics over the next day or so.
Just really good. I had to keep reminding myself they were veggies and really good for me. John tried one and said he liked them, but then never went back for more :). All the more for me, then :).
Think I'll make some more this week.