Give it to Craig, He'll try anything!
The recipe, which is posted below, calls for red kale, but the Safeway only had green kale on Sunday evening, so that is what we used.
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| Before Baking |
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| After Baking |
They were, well, interesting. Light, and as I said a bit over salted, but interesting.
What can I say?
They tasted like Kale and Garlic Salt.
I think they would be a fun thing to present at a pot-luck, but they won't take the place of potato chips in my heart. Of course I don't eat potato chips anymore!
It has now been several hours since I tasted them, and my mouth still "tastes" like kale. It's not a bad taste ....
The recipe:
Kale Chips
She wrote: "These are unbelievably tasty - quite
a surprise!
"
Yields: 6 Servings
Ingredients
1 large bunch of leafy red kale
1
tablespoon Olive oil
sprinkle sea salt
1/4 teaspoon Cayenne
Instructions
Preheat oven to 375.
Wash and completely dry kale.
Pull the woody stems from the leaves and break up
into bite-sized pieces into a bowl.
Drizzle with olive oil. Sprinkle some fine
sea salt and the cayenne.
Place on cookie sheet lined with parchment, just one
layer.
Bake at 375 for about 8 minutes. Take them out when they’re nice and
crunchy and slide easily from the cookie sheet.
She wrote: "I tried one batch with 1/4 tsp of
chinese five spice, it was good, but we both preferred the cayenne. Try with
garlic powder next time."
Maybe garlic powder would have been better than Garlic Salt.
Awwww heck I'd give them a try! Looks good! :)~
ReplyDeleteErik
If someone else made them, I guess I'd try them. Don't think I'd make them myself though.
ReplyDeleteI made a recipe with kale & quinoa (my favorite new grain!). It was 'ok'. Not so sure kale chips would drag me to the appetizer table :)
ReplyDeleteKale seems to be the "new" thing and I've heard of kale chips -- maybe I'll try it since kale is supposed to be so good for you.
ReplyDeletesounds like a winner! Now, if I just had time to make them...
ReplyDeleteYou've got my curiosity up...I will have to try them. Thanks for the recipe!
ReplyDelete!!! they didn't taste like kale to us!!! And Carm has sensitive kale radar - kadar if you will. Maybe they weren't cooked quite enough. Were they slightly chewy? They should be light and crispy. I also added a bit of sirracha to the olive oil, maybe that helped with the flavour.
ReplyDeleteOh - I don't know how the red kale got there - I don't even know if there is such a thing, but I think my recipe software stuck it there (sure, blame it on the software...)
Nice pictures :-)