I made them tonight, and they really are addictive. The taste reminds me of roasted broccoli, the texture like roasted seaweed snacks.
Here's the method I tried, based on both Chef Adams' recipe from the Top Chef website, and Lucy Del Rey's recipe on AllRecipes.com.
- Preheat oven to 350 degrees.
- Take 1 bundle of organic curly kale, and tear the leaves off of the central stem.
- Tear the leaves into bite-sized pieces. Wash and dry them thoroughly.
- Spread them on a cookie sheet, and toss with about 1/2 Tbsp. of olive oil. Alternately, spray them with olive oil or canola oil.
- Bake in preheated oven until the ends begin to turn brown and crispy. Both recipes note this as 10 minutes, although both of my batches took closer to 15 minutes.
- Sprinkle with sea salt and any other flavorings you want.
Jummy!
The kale chips keep surprisingly well, so bake a big batch to make healthy snacking easier.
The kale chips keep surprisingly well, so bake a big batch to make healthy snacking easier.
I just Googled "Jody Adams Top Chef kale" in hopes that someone else was intrigued by what she did and could give me some insight into how it worked... and lo and behold, you were the first result! Thanks for posting your experimentation and feedback, looks great... I'm always looking for great new ways to use kale and this looks totally appealing!
ReplyDeleteLove it! The kale chips are amazing ~ ever since I made the first batch last Friday, I've kept some in a bowl on the kitchen counter. It keeps beautifully, even in damp San Francisco.
ReplyDeleteMy daughter (5) eats some EVERY TIME she passes by, and so do I. It's an amazing way to get greens into your diet and satisfy the need to snack. I can't wait to experiment with seasonings ~ let me know how it comes out for you.
Thanks for commenting!
Chris