September 16, 2010

Baked Kale Chips

WOW!!! Another recipe from My first words after first tasting, and eating more and more while waiting for my Artisan bread to finish baking and we'd sit down to eat supper - "Addicting"! What a good thing to be addicting: kale!! Kale is probably the most nutritious green you can be eating. All year round we add kale to our salad making. I blanch and freeze my garden kale for adding to stews, soups, lasanga ... or just sauteing.

1 bunch kale

That's all they say. Most store bunches seem about the same size year round. I should weigh a bunch to see how much kale it actually is. You should wash and spin dry store-bought kale. They cut out the thick stems and rip up; I just ripped the leaves up and away from the stem, putting them in a large bowl for tossing with -

1 Tb olive oil

1 tsp salt

Bake the spread kale on parchment lined baking sheets at 350 for 10-15 minutes, till edges brown but not burn.

I sprinkled them with granulated garlic too. Next time we don't want to use the salt, just the garlic, or our Chef Prudhomme's spunky Italian Seasoning. We froze some and it remained crispy! So guess what? ... I've still got tons of kale in the garden! and I'm going to make tons of these kale chips, bag in sandwich bags, and freeze in a box or one of my freezer baskets - so they don't get squashed.

I'm munching on a bag I test-froze right now as I'm writing this post. Yummmm .....
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