Anne Burrell has a way to get me into the kitchen and make her recipes shortly after watching her show. Last week she made kale chips, and I was mesmerized. They were very simple to prepare and she munched on them with so much gusto, I could not wait to try some. Serendipity happened: I arrived at the grocery store for my weekly shopping, and found bunches of organic kale that looked absolutely perfect. I left the store with a huge smile on my face, hoping that Phil would get as excited about kale as I was (yeah, right ;-)).
1 bunch of kale leaves
salt and pepper
Wash the kale leaves, dry them well, cut them in half lengthwise, removing the central, thick stem.
Place them in a single layer over a rimmed baking dish, spray olive oil lightly over the leaves, season with salt and pepper. Repeat the misting with olive oil on the other side of the leaves. Gently toss them around, trying to distribute the oil throughout the leaves.
Place them back on the baking dish in a single layer, trying not to overlap them too much. Bake on a 250 F oven for 30 to 35 minutes. Keep an eye on them, remove leaves that start to crisp up too much.
to print the recipe, click here
These chips are addictive! I hope you’ll give them a try, even if kale is not your favorite veggie. I kept the small amount that was left inside a bowl covered with plastic wrap, and two days later enjoyed the last pieces, still crispy and delicious. Add less salt than you think they need (sorry, Anne Burrell): the leaves shrink a lot during baking, and the salt tends to get concentrated on spots.
Husband’s verdict: Two thumbs up!
ONE YEAR AGO: Weekend Pita Project
TWO YEARS AGO: Tried and Tasted Roundup