I made these kale chips at the beginning of the month, but it has taken me a while to post about them. I was expecting them to turn out sturdy enough to use as a hummus dipping platform but they wound up being very fragile. They crumble with the slightest touch. I used lacinto kale (aka Dinosaur kale) because the size of the leaves is relatively uniform. I trimmed and washed the kale, and cut it into smaller pieces. I tossed the pieces with olive oil and sprinkled them with salt then put them single layer on a cookie sheet in the oven at about 350 degrees. I flipped them over a few times until they were crispy (about 20 minutes). The finished product was alright...not my favorite. Maybe I will experiment with some other seasoning ideas next time.
I made these kale chips at the beginning of the month, but it has taken me a while to post about them. I was expecting them to turn out sturdy enough to use as a hummus dipping platform but they wound up being very fragile. They crumble with the slightest touch. I used lacinto kale (aka Dinosaur kale) because the size of the leaves is relatively uniform. I trimmed and washed the kale, and cut it into smaller pieces. I tossed the pieces with olive oil and sprinkled them with salt then put them single layer on a cookie sheet in the oven at about 350 degrees. I flipped them over a few times until they were crispy (about 20 minutes). The finished product was alright...not my favorite. Maybe I will experiment with some other seasoning ideas next time.
Dinosaur kale? Never heard of that. I usually use garlic salt and I don't think I bake them for 20 minutes. It's tough to get them cooked to the right temperature. I also bought a cheap plastic spray bottle to spritz the kale and other baked vegis with olive oil.
ReplyDeleteBeen busy getting ready for move back home to Hawaii. When I get settled I'll attempt to keep a cooking blog like yours.
ReplyDelete