I have tried cooking kale a few times, and it always came out too bitter. Nevertheless, I resolved to try it one more time making sure not to overcook it. When I looked online for cooking tips, I stumbled upon a recipe that was intriguing: roast kale chips! Basically after washing, drying and removing the stems all the way up the leaves of a bunch of kale, and tearing the leaves into potato chip size sections, drizzle with about a tablespoon of vegetable oil (I used canola) and distribute the oil gently (with your finger tips) and evenly over the surfaces of all the leaves. Then sprinkle with a little salt and your choice of herbs or similar flavorings (like garlic powder or cayenne pepper).
Place the coated leaves on a roasting pan or cookie sheet, and roast them in an oven preheated to 330 degrees. The recipe I read here suggested 350, and others went as high as 375, but a commenter warned how suddenly they can all scorch and recommended a slightly cooler oven which I tried and was very happy with. Since our oven is a convection model, the "chips" were done in about seven or eight minutes. How long it takes depends on your oven, so watch the kale closely. When it is done, the kale is crispy and very brittle----but it kind of melts in your mouth. Truly a revelation. You definitely don't eat these with a fork!
Check the provided link so you can read other cook's experiences, and modify the recipe to your own liking. Enjoy!
5 comments:
hmmmm I love crispy Kale..my Aunt makes it with cornmeal..I think she makes a thin slurry of corn meal, salt, pepper and water..dips the kale, shakes and fries - watch the spatter!!
That sounds distinctly southern somehow with the cornmeal and all.
Is your aunt from the South?
Does the South of Brooklyn count?
You can bet your grits it doesn't!
I'm trying it. I cook my kale in a bit of oilve oil and balsamic vinegar until it wilts, then serve. Simple and delicious.
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