Skip to main content

Kale Crisps

Kale is delicious! But sometimes, it comes in quicker than you can eat it. I remembered having sampled kale crisps at The Daily Juice several months ago, and I realized that making it couldn't be all that hard. Indeed, it is simple! And, after about 30 minutes of your time (including baking time), you are rewarded with a lovely bunch of crisp, seasoned kale that is a healthy snack. The sad truth is, this was so addictive that I ate the entire bowlful myself (an entire bunch of kale -- enough for probably 4-6 people) in one sitting.


 Kale Crisps

1 bunch kale
Olive oil (either drizzled from a bottle, or sprayed in a mister)
Seasoning

Wash the kale and let dry. Remove the leaves from the stalks, and tear into bite-sized pieces. Spread out on an ungreased cookie sheet. Spray with olive oil (not too much -- just a fine misting will do). Sprinkle with seasonings -- I used kosher salt and a specialty seasoned salt that is quite spicy; I might recommend red pepper flakes in its place. I've also since read a great suggestion for replacing the olive oil and substituting with Bragg's liquid aminos.

 Bake at 325 for 15 minutes, rotating the pan half-way through. Remove from oven and snack!
Labels:

Comments

Holly Tompkins said…
I remember tasting the kale chips at Daily Juice with you. I made my own a while back. I overseasoned one batch and they were too salty but the other batch turned out fantastic.
January 8, 2010 at 1:25 PM
Post a Comment

Popular posts from this blog

Mayocoba Beans with Green Chiles

I love this dish so much that I can barely stand it. Delicious the night it was made, and fantastic as leftovers throughout the week. Mayocoba beans are easily replaced -- try pintos, if you can't find mayocobas. Mayocoba Beans with Green Chiles Baptism of Fire 3-4 green chiles, roasted and chopped 1 onion, chopped 1 clove garlic, minced 1 T lard or olive oil 1/2 tsp oregano 1 tsp cumin pepper 1 c mayocoba beans, dry 3 c water 1 tsp salt Cook the green chiles, onion, garlic, oregano, cumin, and black pepper in the fat until the onions begin to caramelize. Add the water and bring to a boil. Turn off the heat and let the beans sit, uncovered, for an hour. You may drain the water to remove some of the slightly indigestible sugars that cause gassiness. If you decide to drain them, add enough water back into the pot to cover the beans with about 2" of water above the beans for cooking.  Bring the beans back to a boil and cook, until tender. This will take...
1 comment
Read more

Curried Chicken Soup

      I made this soup so often in the 1990s, but frankly had forgotten about it.   Flipping through this cookbook, I found this recipe and was flooded with memories. When I was in grad school, this soup was my "feeling decadent" food and reminded me of something people might eat after hitting the slopes -- a thing I have never done. A few decades long, and with a lot more experience with cooking, I realize that this is basically a chicken curry with a thin sauce and the rice already in the meal -- but don't let that in any way discourage you! It's delicious as is and is a wonderful take on what is otherwise chicken and rice soup. I have become a fan of using rotisserie chickens, especially during the pandemic. They are so cheap, and I can use the meat in a soup like this on the day-of grocery shopping, and, crunch the bones down for the freezer for making stock in the future. Of course, this soup can be made with a fresh chicken, but I have modified the recipe bel...
Post a Comment
Read more

Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses

  This was delightful. Particularly the potatoes. While I had used pomegranate molasses before,  I hadn't anticipated liking this as much as I did. I think the difference is in the quality of the molasses. Previously, I had used an economical version, which was much to sweet, much too sticky. I highly recommend splurging on a higher quality ingredient. Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses Milk Street 1/4  olive oil 2 tsp pomegranate molasses 1 T allspice 1 tsp coriander 3/4 tsp cinnamon 1/8 tsp cardamon salt and pepper 3 lb chicken , bone-in, skin on, trimmed and patted dry 1 1/2 lb potatoes , unpeeled, in 1 1/2" wedges 8 cloves garlic , peeled parsley , to serve In a large bowl, stir together the oil, molasses, allspice, coriander, cinnamon, cardamom, 4 teaspoons salt and ¼ teaspoon pepper. Put chicken and potatoes on a large tray. Toss with the sauce. Add garlic cloves. Heat the oven to 450°F. Roast until the thi...
Post a Comment
Read more