KALE CHIPS Recipe
Ingredients
| Lacinato kale | 1 Bunch (100gm) | |
| Olive oil | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| ¼ teaspoon red pepper flakes (optional) | ||
Directions
Preheat the oven to 350°F.
With a sharp knife, remove the stem and middle rib of each kale leaf so that all you have left are leaves. Wash the leaves, then dry thoroughly, preferably in a salad spinner. With a knife, cut the leaves into small pieces (ideally 3 inches long, 2 inches wide).
Transfer the leaves to a medium-size mixing bowl and add the olive oil, salt and red pepper flakes (if using). With your hand, coat leaves with the seasonings; the leaves will glisten a bit.
Place the kale in a single layer on a baking sheet, giving the leaves plenty of room to roast. Cook for 8 minutes, maybe a few seconds more. Remove from the oven and enjoy.
Makes enough chips for 4 sandwiches or a bowl of TV snacks.
Best eaten within 24 hours, stored in a paper bag.
From the book The Meat Lover’s Meatless Cookbook by Kim O’Donnel. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.
Copyright © 2010. www.dacapopresscookbooks.com
The recipe photo is by Myra Kohn.
With a sharp knife, remove the stem and middle rib of each kale leaf so that all you have left are leaves. Wash the leaves, then dry thoroughly, preferably in a salad spinner. With a knife, cut the leaves into small pieces (ideally 3 inches long, 2 inches wide).
Transfer the leaves to a medium-size mixing bowl and add the olive oil, salt and red pepper flakes (if using). With your hand, coat leaves with the seasonings; the leaves will glisten a bit.
Place the kale in a single layer on a baking sheet, giving the leaves plenty of room to roast. Cook for 8 minutes, maybe a few seconds more. Remove from the oven and enjoy.
Makes enough chips for 4 sandwiches or a bowl of TV snacks.
Best eaten within 24 hours, stored in a paper bag.
From the book The Meat Lover’s Meatless Cookbook by Kim O’Donnel. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.
Copyright © 2010. www.dacapopresscookbooks.com
The recipe photo is by Myra Kohn.
Chef
