Ages ago I had seen recipe after recipe in the blogosphere for kale chips. I was a skeptic. I mean, really? You take a delicious and relatively sturdy green and it becomes a tasty, crispy savoury snack? Well finally last weekend, I grabbed a bunch of Kale and decided to try my hand at it. There were tons of recipes that offered bits of cheese melted onto the kale as it dried, or basic salt/pepper combos etc. I am on a bit of an Asian fusion kick right now, so I decided to mix rice wine vinegar and sesame oil with a tiny bit of olive oil. The key to this whole process is moderation – moderation of flavours as they intensify as the leaf dehydrates.
I made the mistake in my first batch to add some salt before they came out of the oven. They were just a little too salty for me. I waited the second time and found they didn’t need salt at all. If this intrigues you, try googling a variety of recipes. You can make these in your oven (like me) or if you happen to have one, a dehydrator.
4 cups kale chopped into 2 inch pieces, stem removed from leaf
2-3 Tbsp rice wine vinegar
1 Tbsp sesame oil
1 Tbsp extra virgin olive oil
- Preheat oven to 350 and line a baking sheet with parchment paper (if you have it, I found I didn’t need it, but my sheet was in pristine shape)
- In a large bowl, whisk together vinegar, oil, and salt, and toss with kale leaves. Place in a single layer on cookie sheet and place into oven.
- Bake 10-15 minutes, flipping halfway through until crispy. A hint on a few sites was to not overcook or allow them to become completely brown as they will taste bitter.
- Taste one, and lightly salt – I used a seasoned wasabi salt which was a nice touch. Enjoy!