We’re back with a recipe for yummy and easy kale chips. This recipe comes from our guest blogger, Ilana. Welcome Ilana!!!!
Hello Kosher Vegan fans! Today’s recipe features one of my absolute favorite greens – KALE! Kale yeah!
You might see kale popping up in healthy recipes and wonder how to use it. It is wonderful to eat sautéed, steamed, and even raw, but today we are talking about my favorite way to eat it – in chip form. There are different types of kale (as seen in the picture), but I prefer to use lacinato aka dino kale for my salads and chips, but curly leaf kale is usually what I find in my grocery store. Farmers markets and other stores can provide a variety of kale. I even saw some beautiful red kale at Produce Junction!
“Okay, okay, I get it, you really love kale,” you’re thinking. But WHY should I eat kale?
So now that I’ve piqued your kale interest, it’s time to get cooking!
Kale, and other cruciferous veggies, should be checked for bugs. The Kosher Vegan has your back and here are the steps to checking your kale:
- Wash produce well
- Prepare a basin with water and non-bleach and non-toxic dishwasher detergent solution. The water should feel slippery.
- Agitate the produce in the solution for 15 seconds.
- Remove the produce from the basin and shake off excess water over the basin.
- Pour water through the thrip cloth.
- Check the thrip cloth over a light box for any insects.
- If insects are found, repeat steps 1-6. This can be done up to 3 times.
- If insects are still found on the third try, the produce should not be used.
Note: If one does not have a thrip cloth, the water may be checked for infestation by placing a white basin over a light box.
Information from: http://www.star-k.org/checking
Once your kale is cleaned, NOW it’s time to get cooking.
- Olive oil
- Sea salt
- Cutting board
- Paring knife
- Large bowl
- Baking sheets (preferably with parchment paper)
- Let’s get started! When I prep my kale, I lay each leaf out on a cutting board and cut along the stem with a paring knife one at a time. (But don’t throw those stems away just yet!)
- Rip them up! Once the kale is “de-ribbed,” I rip the leaves into bite size pieces and place them into a large bowl.
- Massage time! I rub a bit of olive oil on to my leaves (I don’t know exact measurements, but just enough to coat all the pieces) and massage the olive oil into the kale. This helps break down the fibers in the leaves, making it easier to digest. (This is also how I prep my kale to eat raw in a salad.)
- Let the kale and olive oil work their magic for about 10 minutes. During this time, I preheat the oven to 350 degrees and start to gather up my baking sheets.
- Time to assemble your chips! On a parchment paper covered baking sheet, lay out your kale pieces individually, making sure that they aren’t overlapping or piled up.
- Spice them up! Once all the chips are assembled, I sprinkle them with a bit of sea salt for added taste.
- Bake them up! Place your kale in the oven and bake for 10-15 minutes.
- Eagerly wait and don’t burn your fingers when you take them out of the oven and immediately start eating the yummiest crunchiest healthy snack.
*BONUS RECIPE!* Roast your kale stems! The wonderful thing about cooking with veggies is that there really doesn’t need to be much waste. As we were munching on our kale chips, I coated the kale stems in olive oil, sprinkled with salt, and placed into a 350 degree oven for 15-20 minutes. The finished product was incredibly tasty! The inside of the stem was subtly sweet, which was a great flavor contrast with the crunchy, salty, roasted outside.
Hope you enjoy this yummy spring inspired treat as much as we do!
peace and love, ilana