Kale Crisps. This is one of the best food ideas ever. And so easy! Since we were first introduced to the concept on recipezaar in early December, we’ve adapted it and made it five times.
It’s great on its own — as a snack food as addictive as potato chips/crisps (we dare you to eat just one…), but it also makes a nice crunchy side dish for a sandwich or a buffet, and even a garnish for soups.
And it’s good for you: Kale, a drizzle of olive oil and a sprinkle of sea salt — baked for 10 minutes in an oven.
Are you wrinkling your nose? Are you thinking, “I don’t like greens, this isn’t for me.” Would you believe me if I told you they actually taste like potato chips? They even smell like potato chips when they’re baking. I don’t know what alchemy or magic is going on here, but it’s true. These crisps come out of the oven light as air and seem to melt in your mouth after the first satisfying KAA-runch!
This dish is going out to Ramki at the imaginative One Page Cookbooks who is sponsoring the “Recipes for the Rest of Us” Event — a blog event to encourage newbies to try their hand at cooking. He’s accepting entries until Jan 10th, so there’s still time to join the fun! Ramki’s site features literal one-page cookbooks (some have 1001 recipes on them!) that can be printed in their entirety on a single sheet of A-4 paper (European standard). If this recipe were in one of Ramki’s books it would be something like: Wash kale well, tear off leaves, dry leaves, drizzle with olive oil, sprinkle with salt, and bake.
Whether you already love greens of all kinds — as we do, or it’s part of your New Year’s resolution to learn to like greens, or you’re cooking for someone(s) who would wrinkle their nose at any thing leafy or green, one nibble is all it will take…
1 bunch of kale (about 1 lb/450g)
A drizzle of olive oil — no more than 1 TBL.
The key here is to wash the kale, as with any green, well. We prefer the vinegar wash to remove as much pesticide/fertilizer residue and dirt as possible. Simply add a couple of teaspoons of vinegar to a non-metal container (glass or heavy plastic) with 2-3 quarts/liters of water. Have a second container of 2-3 quarts/liters clean cool water. Plunge the kale leaves in the vinegar solution, massaging the leafy parts gently. Remove, and rinse in the clean water, swishing gently. Now rinse a handful of leaves at a time in running water. Allow to drain.
Remove the leaves from the stems. You can cut them off, but I prefer to tear them. Hold a branch with the stem side up, and gently (always gently) tear away bite size pieces of leaves from the branch.
Spin or pat the leaves dry. Or air dry. Any method works, just as long as the leaves are completely dry before you continue.
**Preheat oven to 325 F/180C.
Place completely dry leaves on a large baking sheet (cookie sheet or jelly roll pan), and drizzle regular or light olive oil over the top. Massage — gently, of course — the oil through the pile of leaves, then spread out on the pan. (You may need 2 pans or to do this in 2 batches for 1 lb. of kale.)
Sprinkle with sea salt to taste (we use about a 1/4 teaspoon for each pan). Bake in preheated oven for 10-12 minutes, or until the leaves turn from jade green to dark forest green, and take on a translucent look. You’ll notice the potato chip-like aroma emanating from your oven, too.
Allow to cool on pan, about 2 minutes… if you can resist them for that long!
Enjoy guilt-free munching all through the New Year!
We haven’t featured a recipe that I could serve to my father, who suffers from gout, in a long while. Since kale and sea salt are considered moderately alkaline (better for gout-sufferers), and olive oil is a neutral, I would feel comfortable offering this to him as an alternative snack to the peanuts he loves but which are highly acidic and therefore a no-no. This will be included in the GDC Round-up.
Other recipes featuring cooking greens similar to kale:
Brussels Sprouts with Coconut
Garlic Braised Mustard Cabbage (aka Gai Choi)
Tian of Potatoes and Mustard Greens
Greens and Cheese Pie
Choi Sum with Spicy Garlic Sauce
Pasta with Sweet & Tangy Beetgreens