May. 5th, 2010

Kale Chips

May. 5th, 2010 02:25 am
daedala: line drawing of a picture of a bicycle by the awesome Vom Marlowe (Default)
[personal profile] daedala
Every CSA seems to have an overabundance of that one vegetable I'm not sure what to do with. One year it was beets, one year radishes, one year kale...

This is what to do with extra kale. Or all of it, and maybe buy some more. They're like potato chips, in that the entire bowl vanishes before you realize what happened:

Preheat oven to 400. (BTW, do you have an oven thermometer? They are awesome.)

Stem and tear kale leaves into bite-sized pieces. The bunches I get come to about 5 cups, loosely packed.

Add 1 T olive oil, 1 t vinegar, 1/2 t salt, and 1/2 t pepper (salt and pepper to taste, obviously). Toss thoroughly. It seems to help to massage the oil in with my hands, though maybe it's just that I like to play with my food.

Spread kale in a single layer in a jelly roll pan (I line them with parchment but am not sure it's necessary).

Bake for about 12 minutes, stirring halfway. They should be mostly dry and crisp; the edges may look a little burned.

Enjoy! I have no idea if these keep because it's never been an issue.

Note: the grocery store was out of kale once, so I tried some kind of mustard green, and it didn't work at all.


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