KALE CHIPS

30-1

photograhy by Julie Kramer/ food styling by Joy Kramer

1 large bowl of chips

  • 1/2 lb of kale (any variety)
  • salt

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.

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.

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.

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