What is this doing in a technology blog? We try to eat healthier. But healthy things don’t always taste good. We need to keep up our health if we are going to have more time to enjoy technology. Sounds like a good enough reason to me. Lol.
Enter Kale, often proclaimed to be the “queen of greens”. It is one of the healthiest vegetables on the planet. It is an unbelievable source of many minerals and vitamins, especially vitamin K.
Since recently coming across this wonder vegetable that even kids devour and want more, I have personally experimented with tweaking it to a very quick recipe. In today’s busy world, it needs to be quick otherwise it doesn’t happen often enough (or at all).
This is my own version based on recipes I have seen. I have tweaked it so it is quick, easy, and tasty. I don’t even clean the kale before as it is getting baked and I am good with that. Gasp! If this shocks you, you can modify the recipe to suit your own needs. If you were to clean it, it adds a lot more time and hassle, and you would need to really dry off the leaves because the whole idea is you are dehydrating them to get them crispy. I’ve done this about a dozen times now and the steps below would be my quick and dirty recipe. Takes about 20-25 minutes beginning to end.
DAVID’S KALE CHIPS RECIPE
– Set your oven to 350 F (180 C).
– Take a baking sheet. Cover it in foil.
– Get a large mixing bowl. Add roughly 1 tbsp of oil into the bottom. I just guess. This thing is an art. Lol.
– Take a full head of kale. Rip off large portions of the leaves throwing out the hard inner root/vein (i.e. the midrib). We have found we like the larger pieces of kale and it cooks better.
– Toss all of these leaf portions into a big mixing bowl. Using your hands (hopefully clean), turn the leaves around so they all get coated with some oil. You can tell as they all get a shine to them.
– Dump all of these leaves onto the baking sheet. Spread them out so it is even. It is okay if they end up layered. (They will shrink a lot as they bake)
– Wash your oily hands.
– Take a salt shaker and sprinkle a light amount over everything. There is no exact amount, depends on what you like and what you deem to not cause issues to your health.
– Place it in the oven now. Set timer for 12 minutes.
– Depending on the amount of kale, how damp it was, and how crispy you like it will affect the actual baking time. It can go up to 15 minutes. If you open the oven during cooking, a bunch of steam comes out (which is probably good as you are trying to dehydrate them). Also you can look at the edges of the leaves to see if they are burning. You can tell as they change in color and become brown.
– Take it out, and enjoy.
– Oh ya, turn off your oven when done.
– Notes: One head of Kale always disappears fast, we sometimes do 2 batches. I have tried a couple times the little baby kale leaves and they never really work out. They remain more soggy, burn faster, and aren’t as tasty. We like the really big kale heads/bunches.