Monday, September 28, 2015
Perfecting the Kale Chip
Good morning! Its officially fall and we have been having the type of ideal autumn weather (sunny and not too hot) that makes me so so happy. Amazing what a dramatic impact the weather can have on mood huh? Although the temp is lovely today, its unfortunately rainy :(
So, lets talk kale chips shall we?
I go through phases of making them a lot and then kind of forgetting about them for long periods of time. I should make them more often as they are the only form of kale the girls will touch. Lately I've been making them again because my lovely neighbour who gets a weekly organics delivery box has been sharing kale with me (she is always dropping by some sort of veggie for us, which, of course, I love!!).
I am happy to say I have finally found what I believe to be the perfect way to make kale chips. If you've tried making them before, you know they can easily turn out too oily, soggy, burnt or bitter. Some claim you need a dehydrator but you don't.
Here is the recipe that I find turns out the perfect kale chip...of course I have a fairly old oven, so if yours is a different temp or is a convection oven, the timing may be a bit different, but I encourage you to experiment a bit.
The record speed with which my family devoured the batches I made this way is a testament to how good they are!!
The Perfect Kale Chip
1 bunch kale, washed and torn into pieces, pat dry
2 tsp avocado oil (or other oil of choice)
2 tbsp. nutritional yeast
Sea salt (I like to use Herbamere), to taste
Toss kale with other ingredients. Lay out on 2 large, parchment-lined baking sheets, making sure the pans are not crowded. Bake at 275F for 20 minutes, 1 pan on bottom rack, 1 on top. Switch pans so the other is now on top and top pan is now on bottom rack. Bake another 20 minutes. Turn off heat but keep oven door closed and leave kale chips in the oven for 40-60 minutes. Remove from oven. Shovel liberally into mouth.