Wednesday, January 11, 2012

Chili Lemon Kale Chips

One of the things I've come to love, particularly due to my lovely vegan gluten-free sister Katie, are kale chips.  I find them delicious and intriguing.  But I've never been all that good at actually executing them.  Thankfully, I saw a blog post on Inspired Kitchen ( http://www.inspiredtaste.net/10207/chili-lime-kale-chips-recipe/) about chili lime kale chips.  Seeing their recommendations on how to make kale chips, I decided that I would try it out again.  And I have to say, this time was very well executed.


Plus kale is abundant right now, and it is beautiful.
Look how pretty!

However I think I have a world's best recommendation for some of you who have thought you failed kale chips, as I did this morning.  See, I made the kale chips last night (and I'm posting the recipe, I promise), but I put it into a plastic Ziploc bag last night for transporting them to my office this morning.  Well, I take the "chips" out this morning aaaaand...they were soggy.  I'm not going to lie, I was somewhat heartbroken.  So I decided to be inventive.  I put all of the "chips" and put them on paper towels in my office and let them dry for about 3 hours.  And then SUCCESS!  They DRIED!  And were even more delicious. 

Moral of the story, even if you find that your chips have "steamed" or have become soggy they CAN BE SAVED!  Just leave them out for a while.  And the general consensus at my office today was that it was a winning recipe. 

Ingredients
1 large bunch of kale
1 T olive oil
1/2 t salt
1/2 t pepper
1/2 T chili powder
zest of 1 lemon

Preheat the oven to 350°.  Rinse the kale well, and then cut the center ribs out of the kale, leaving only the leaves.  This part is the toughest and will not cook well.  Once you have cut the ribs, either leave the kale to dry thoroughly, or using paper towels dry the kale.  If it goes into the oven wet, it will steam.  And that is no good.  Put the dried kale into a big bowl. 

Add the olive oil, salt and pepper and using your hands, toss the kale in all of the seasoning.  Once it is seasoned, place the kale onto a baking sheet.  Do not layer the kale, this could make it turn out soggy.  

Put in the oven for about 15 minutes.  Mine took almost 20, but I started checking at about 12 and mixing around the kale to try to optimize baking.  While the kale cooks, zest 1 lemon.  Or if you're like me, and you've just started the dishwasher with your zester in it, carefully peel the lemon and chop very finely.

Cody wondered what tasted so good and he wanted some.  I told him no.  But I did give him one of his treats.  So, he wins, as usual.

I mean, come on, can you say no to that face?  Thought not.  

Once the chips are done, put back in the bowl and toss with the chili powder and lemon zest.  Serve either immediately, or store in a PAPER bag....or if you do a plastic Ziploc like me, take my earlier advice.  Enjoy!

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