crispy kale chips

A magical thing happens when you roast or pan fry kale. it transforms from a chewy tough leaf to a light crispy chip. It is the delicate cousin to the potato chip. I mean that in a good way. And you can make it at home, in about 15 minutes.

Rip the kale into pieces and mix them with some oil, salt and pepper, and whatever spices you like ~ add garlic! add Hungarian paprika! You can add a squirt of vinegar to the mix too. And then you can either roast or pan fry it.

Roast it in the toaster oven at 375° or oven at 400° for 10-15 minutes, stirring every 5 mins. Pull it out when lightly browned but still greeny – it will crisp up more after you take it out and it cools down a little.

Pan fry it (i fry kale alongside a few perogies for a quick little meal) and stir regularly so it doesn’t burn.

It doesn’t take long for kale to transform into crispy chip, and beware of cooking too long…turning the chip towards a future of bitterness and darkness…bwahahaha

I’m gonna try this with collard greens and swiss chard…both also nutritious green leaves that but can be a bit tough to eat.

{WASTE NOT TIP: Toss those tough leaf spines into a pot that you keep in the fridge and use it to make veggie stock, along with other edible but undelightful veggie bits like ends of carrots and garlic cloves. Stock freezes well}


About cerawen

Aside | This entry was posted in Food, recipe, waste not and tagged , , . Bookmark the permalink.

2 Responses to crispy kale chips

  1. Feeding Time says:

    Um, I think this sounds amazing… can you dip it in anything?

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