NEW AND IMPROVED KALE CHIPS

My recipe for Kale Chips got mixed reviews. Even the ones I made myself varied from batch to batch; usually they were so good I couldn’t stop eating them, but sometimes they were bitter. This is a sweeter version and much quicker and easier to make. You can now buy baby kale leaves, which eliminates the need to strip out the tough veins and stems and chop the leaves into pieces. With baby kale, you just spread them out in a single layer and bake…

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A CRISPY, SALTY, SNACK WITHOUT THE GUILT: KALE CHIPS

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  Fresh Black Kale Leaves You can make virtuous, crispy chipsΒ that taste fabulous from a healthful vegetable! (I may try sneakingΒ some into a movie.) 1 1/4 pounds black kale 2 cloves garlic, peeled and minced 1/2 cup extra virgin olive oil Coarse salt and freshly ground black pepper 1/4 cup finely grated Parmesan cheese or to taste Smoked finishing salt, optional Preheat oven to 350 degrees F. Fold the kale leaves inward so the center rib is on the outside and use a sharp knife…

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