Update: Kale Chips

I made some last night, tossing ripped up red kale in a little olive oil and salt and pepper. Baked at 375 for about 10 minutes, and then gave them 5-10 minutes to cool. I think the cooling aspect is very necessary if what you want is a crunchy snack instead of just cooked kale. Anyway, although they do take a few to get used to, I highly recommend! The pepper adds a nice dimension as well. I'm thinking I may try with sesame oil and sesame seeds next, maybe with a little powdered ginger. A nice, light snack.

CN

Sandwich accompaniment

Zach was introduced to Kale Chips the other day and thought they'd be an excellent accompaniment to sandwiches, or perhaps a part of a sandwich. I concur, though admittedly, I've yet to try them. Here's a simple recipe:

1 head kale, leaves peeled, washed and dried thoroughly. Rip into smaller pieces if desired.
1 t olive oil
sea salt
fresh ground black pepper (optional)

Coat cookie sheet with thin layer of oil. Spread kale on cookie sheet and sprinkle with sea salt and pepper. Bake at 400 until crispy (about 10 minutes?). Be careful not burn.

Alternatively, I think it would work to toss the kale in olive oil, salt and pepper and then bake. I will experiment and report on the best way.

CN/ZGN