photograhy by Julie Kramer/ food styling by Joy Kramer
1 large bowl of chips
- 1/2 lb of kale (any variety)
Clean the kale and dry the leaves well in a salad spinner or between two dish towels. De-stem the leaves removing all the big and juicy stems. Chop the leaves into bite size chips about 1-2 inches long. There are two ways to dry out the kale, with a microwave and in the oven. If you are preparing to use a microwave make sure that all the stems have been removed, otherwise the jucy stems tend to explode in your microwave.
spread out the chips on a plate and microwave for 2-3 minutes, or until the kale is very crisp, but not burnt. Toss the crisp chips in a large bowl with salt to taste. Kale prepared in the microwave will retain more of its color than if prepared in the oven.
Heat the oven to 300F. Arrange the kale on a cookie sheet so the peices are not overlapping. Place the cookie sheet in the oven for 10-20 mins, enough to dry out the kale. After 10 mins watch the kale carefully to make sure it doesn’t burn.
Hand-turned bowl by Tom Dietrich from Out of the Woods.