Crispy Kale
From CSA member Rachel M.
I'm still working on refining this recipe, but it's quite yummy! They come out like potato chips - salty and delicious. My two year old (who's not picky) and my wife (who is very picky!) both LOVED them!
Process:
1.Preheat oven to 400 degrees.
2. Take the kale, wash and dry it. Hand-tear it into pieces. (I pulled the core off, but I don't think you have to)
3. Put it in a bowl - - toss with olive oil and gently shake with sea salt. (don't use too much)
4. Spread on a baking sheet.
5. Bake for 10 minutes.
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3 comments:
Rachel... awesome!
Got to give this a try.
Would have never thought of this. Love it. Lets compare notes after I try it and get it perfected!
We actually went out and bought kale yesterday because we were craving this snack! I just got a tip from a friend -- use sesame oil and sesame seeds in place of the olive oil and salt. Going to try that next time... Mike - any more kale coming our way?
Rachel... not 100% sure what is coming week to week. I do know that there are two growing cycles for collards, mustards, and Kale - early spring and later in the fall.
I am with you in that I hope that there will be more to come in the weeks ahead.
The sesame oil idea is a great one. I would look to do a mixture of mostly olive oil with a little sesame oil as to not over power the Kale.
One word of caution when using sesame oil - a very little goes a long way. Use for aromatics and flavor and not as your primary cooking oil.
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