At the Winter Market yesterday we bought 2 bags of kale so we could try these Kale Chips that I’ve been hearing so much about.
Since it’s dead smack in the middle of Winter here in VT, our produce selection at the market is rather limited, so you have to buy whatever variety of kale there is. I have no idea what kind of kale we bought, but it seems like more of a curly leaf kale than what I’ve seen on other blogs making Kale Chips.
I loosely followed the recipe from Always Order Dessert.
Kale, olive oil and Grey Sea Salt (a gift from my fantastic Swap partner, Sarah)
Tear, or cut the stems out of each leaf. Clean in cold water and dry. I used my salad spinner rather than an entire roll of paper towels.
Toss in a big bowl with some olive oil and salt.
Spread on a parchment lined sheet pan, or pans. I made 4 full sheets worth of kale chips.
Bake in a 250 degree oven for 20-25 minutes. Because I have convection ovens, I was concerned that I’d have dry kale chips flying around, so I turned the fans down to low. And it worked perfectly.
The Bake Shoppe did NOT smell too good I have to say. Very kale-y for a bakery. Nonetheless, the chips are delicious.
I really thought it would take longer than 20 minutes, but as soon as the timer went off, it was done.
One thing I did learn was that I used a tad too much salt. Grey Sea Salt is much more salty than Kosher salt. Still, they are delicious. I have a big tub of them now, ready for snacking this week.
Check our Facebook page to see the inside of a Hot Chocolate Marshmallow cupcake. A special for the month of January.
This entry was posted on Sunday, January 17th, 2010 at 10:31 am and is filed under Good Food, Life in Vermont. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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