So I planted a bunch of kale with the express purpose of using half of it to make the "kale chips" you see for sale at markets etc.
Just tried a first go round. Taste is great but I used a bit too much oil.
Basics:
Rinse, dry and cut into pieces about and inch and half or 2 inches - you want some nice size since they do shrink a bit.
A bit of coarse sale, and ground black pepper.
Olive oil
Parmesean cheese
What I did wrong and need to do correctly the next time. I used too much oil, and I did not spread them out enough. I was eager to make as much as possible.
Preheat the oven to 325.
Line pan with aluminum foil or parchment paper.
Place kale in bowl and use just the barest bit of oil, really a tiny bit at first, maybe a half a teaspoon. Toss. The chips should just have a glisten to them. Place on pan in a single layer, okay to touch, but don't lay them on top of each other. This really cooks fast so you can do a couple of batches in under a half an hour.
Sprinkle with salt, pepper and grate cheese over them.
Pop in the oven for about 15 minutes. Watch, when they 'feel' dry with your tongs, they are done. The cool immediately.
I can't wait to have enough kale to cut again - these are great!
Replies
this is the first time I have been to this particular group with permies. I was so excited to post a recipe I created this summer and guess what I find... of course! ANYHOOO If you like Kale chips
( which I never had tried and only heard were great.- never had seen Catherine's post before. I found a great way of enjoying lots of broccoli leaves that I have had this summer _ never got much fruit but plants have been doing well so keeping them alive for fall!
My recipe for broccoli chips (1) Harvest :) (2 ) extensive washing with veggie soap then vinegar rinse and water rinsing ( ridding any signs of bugs or bug eggs! ) ( 3 ) Dry well (4 ) rip off leaves from stalks and tear out spines (5) toss in bowl with minimum ( I did well with grapeseed and olive oil and have also done 2 batchs with way too much oil - they were great, got gobbled up but not a great idea ... Bragg's amino acids, garlic powder and onion powder, some cayenne (if you choose hot stuff) (6) Spread on casserole pan or cookie sheet with parchment - I personally found easier to control cooking in casserole pan (7) bake aprox 15 minutes at 385 degrees but watch closely and after around 7 minutes mix around to give all sides same opportunity for crunchy texture. Be observant... batch can get charred easily . ( my most recent batch , for company none the less was back !) let me know what you think, especially those who make/ love kale chips. The leaves are similar in toughness.
I like your idea Linda. You make a good point - try all veggie leaves as chips and you might find a new winner.
Also I sun dried the kale, chard and sorrel and the decision was the kale was great, the sorrel next and the chard the least for both of us (I was surprised because Deane loves chard but he was not thrilled with it as a chip).
It is really fun to experiment.
with all the ant situation I am wary of tempting them. What did you dry on or in? Did you still put on the oil and Parmesan? I am looking forward to continuing this experiment! thanks, Linda
Linda, I used a metal cake pan, rectangle, lined with syran wrap and put it out on one of our tables - it happens to be metal also, but the main idea is: on a table, in full sun on days with low humidity. I used oil but no cheese - I don't think the addition of the cheese would be a problem. I used a picnic table tent over the pan to keep the flies off. In our heat the chips dried in 2-5 hours. I never had any bug issues.
I remember you have a lot of ant problems but I think because the veggies or fruit dry so fast the 'scouts' won't find them before they are dried out.
To preserve the enzymes in the food, I use a dehydrator instead of the oven for kale chips, set at 105 F.
Hi Michele,
I sun dry my fruits - worked very well last summer. I may try sun drying the kale when the temps go back up in the mid 70s.
I know raw foodies look for the best way of using everything in their most natural state.
For more traditional cooks, one of the concepts I want to try is using the dried leaves as a thickener in soups and stews (I read with some interest about chefs using a mix of dried and ground up veggies for this).
Mmmmmm, I love kale chips! I also make chips with Swiss chard, and they are delicious too (don't add any salt if you do chard chips, though, they have plenty of sodium of their own). You do have to have a very light hand with the oil, and I have found that I have the best results if I do them on a rack over a baking sheet, at only 250 degrees. They take a little longer, but the final texture is better.
Thanks for that idea on the Chard, Leanne. I'm a bit allergic to the beet family but Deane loves chard, to that is an option - I can make him his own batch :-)