Consistent with the recent cabbage and kale recipe recurrence on this blog, this is a recipe for baked kale chips. They are very quick to make, requiring just salt and olive oil. I love munching on kale chips as a snack by themselves. However, I was serving them before dinner and wanted more of a substantial appetizer, so I decided to pair them with a yogurt based dip.
I find the kale chips are best baked until they turn a dark forest-green and the edges are just starting to turn brown, when most of the flavor (but not the bitterness) is still retained. When they turn brown all over, they become too papery and brittle.
You can put any left-over kale chips in a resealable bag, and take them with you for a snack.
You will need:
5-6 large kale leaves
1 tsp salt
1 tbsp olive oil
1. Preheat oven to 350ºF. Remove the middle stem from each kale leaf. Cut or tear the leaves into large edible pieces (pieces will shrink as they bake). Make sure that the leaves are thoroughly dry. Place in a bowl, and toss with salt. Add olive oil and with your fingers, massage each piece to distribute the oil until the pieces are covered and glistening with it.
2. Place the kale pieces in a single layer a baking sheet lined with foil, working in batches. Bake for 10 minutes, until the pieces are fully crisp, and just starting to brown. Take care not to overbake. Once they are done, quickly remove the chips from the baking sheet. Repeat with the remaining kale. Serve as a snack, or as an appetizer with the yogurt dip (recipe below).
You will need:
1/2 cup Greek yogurt (plain)
1/2 tbsp chives, finely chopped
1/2 tbsp fresh dill, finely chopped
Salt and pepper to taste
1 tbsp lemon juice
Mix all of the ingredients together in a small bowl. Pour into a small serving dish and serve with kale chips.