Thursday, April 14, 2011

Tutorial Thursday: Sea salt and vinegar kale chips

So Danielle over at Sometimes Sweet posted her kale chip experiment (she got the recipe here) and I admit I was skeptical. I don't think I'm veggie-clueless (maybe a 'lil bit?) but I had never tried kale. Maybe I was a little intimidated by how intense it looked, mega-leafy/super-thick, etc. I guess for greens my default is lettuce and spinach...but I was intrigued. I like salty and, good-for-you just seemed like a bonus!

I picked up a bunch (1.89 @ Kroger) and went home to experiment. Here we go!

1: Make yo'self a drink (you did just have a long day at probably deserve it) Rocks martini w/ lemon and olive pictured.

2: Rinse off your kale and dry it thoroughly with a paper towel.

3: Break kale leaves into bite size bits (I made approx 22 pieces).

4: Throw kale into a large Ziploc bag. Throw 1 tablespoon of EVOO and 1 tablespoon of balsamic vinegar (or any vinegar you fancy) into the Ziploc, seal and shake it like shake n' bake.

5: Toss kale onto a cookie sheet, space them so the pieces don't touch.

6: Sprinkle with a little sea salt and cracked black pepper. I also sprinkled with cayenne...because...well we put cayenne on everything.

7: Place cookie sheet in 350 degree heated oven for 10 minutes. After 10 mins, give em a poke. They should be hard to the touch. If not, you could flip them &  give 'em another minute.

Using a spatula, put your crispy kale chips on a plate and nom! They're salty, crunchy and they're good for you! I just learned: Kale is very high in beta carotene, vitamin K, vitamin C, lutein and reasonably rich in calcium. Take THAT potato chips!

My cousin Rebecca says they resemble smushed frogs...I can see where she's coming from, but I'm not discouraged! I could see this kale chip thing becoming a weekly snack in our house.

* Note: Was informed that they do not keep well so if you make 'em, eat em up!

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