Monday, December 5, 2011
yet another post about kale chips....
It seems like every blog in the world has posted about kale chips and how delicious and easy to make they are, but I thought I'd better add one of my own in case any of my followers haven't gotten the message. You should make them! They're so easy and good! And if you can't help but eat a whole batch at one sitting, well, it's better than if you'd eaten a bag of potato chips.
I think it's easiest of all to make them in a food dehydrator, as you just leave them in till they're dry and don't have to worry about overdoing them, but if you don't have one you can bake them in your oven. I've read various recommendations for temperatures and baking times--from 30 minutes at 250° to 5 minutes at 450°--but the key to success when using an oven is frequent stirring and checking so they don't get too dried out and brittle.
You can use any flavors you like--make them fancy and cheesy like these, or add lime and chile if you'd like them zippy. I usually make them like this:
1 bunch of kale, minus the stems, torn into chip-sized pieces
a couple of cloves of garlic, crushed
a couple of sprigs of thyme, roughly chopped
a big pinch of salt
a smaller pinch of Aleppo pepper
1 T nutritional yeast
1T olive oil
Mix everything together in a big bowl, and kind of massage the seasonings into the leaves till they're really well coated. Spread out on a Silpat-lined cookie sheet if you're using your oven (be sure not to crowd the leaves; you may have to do a couple of batches) or on your dehydrator racks. If you're dehydrating, it should take about six hours at 115°.