Day 2: Disappearing Kale Chips
Even my 16-year old daughter, who won't eat any vegetables other than the Romaine lettuce in Caesar salad, sweet corn. pickles, and olives loves kale chips!
We took some produce to the Lawton Farmer's Market this morning, and we had quite a bit of kale leftover, and all the way home, my daughter reminded me to make her kale chips today.
What you need:
- Baking sheet
- Cooling racks (2)
- Gallon zip-top bag
- Kale (1 bunch makes 2-3 trays of chips)
- 2 tsp. olive oil for each loosely filled gallon bag of prepared kale
- Sea salt
How to prepare:
- Wash kale. We grew Red Russian Kale, so our kale has a lot of red in it. Yours might not look exactly like this.
- Remove stems all the way up into the leaves.
- Cut into roughly 2" pieces.
- Spin in a salad spinner to dry or pat dry with paper towels.
- Half fill a gallon zip-top bag with kale pieces.
- Drizzle 2 tsp. olive oil over kale in bag. Shake bag to coat leaves with olive oil.
- Place one cooling rack on cookie sheet. Arrange kale on cooling rack. Salt to taste with sea salt. If you have a taller cooling rack you can just put the second rack on the same baking sheet, otherwise use two baking sheets. By putting the kale on cooling racks, you avoid having to turn the kale leaves over half way through baking.
- Bake at 275 degrees for 24 minutes.
You can see they shrink a lot in cooking.
- Eat pretty much right away. They don't store well.
Tomorrow: Day 3: Kale, Potato, and Cheddar Bake
Did you miss Day 1: Kale Lasagna?