Krispy Kale Chips – a tasty way to eat more kale

Hi Krazy Kale Lovers

Today I did a fridge tidy and realized I had an abundance of kale.  My wonderful sister-in-law had given me a huge gift of kale from her friend’s garden.  I likely should have done something with it a week ago but just did not have time.  Well, today was kale day.  I enjoyed it in my morning juice and then decided I would make kale chips.

This recipe is so easy to make – don’t be scared by the long list of directions.

Krispy Kale Chips

• 1 bunch of Curly Kale
• 1/4 cup olive oil
• 1/4 cup tahini
• 1 tsp whole Rosemary
• 1/2 tsp ground Thyme
• 1/2 tsp pink Himalayan salt
• 1/2 tsp ground black pepper

Directions

1. Preheat oven to 350F
2. Line three cookie sheets with parchment paper
3. Wash kale
4. Remove the greens from the thick centre stem.  You can use the stems for juicing or a sword fight
5. Place the kale sections in a large bowl
6. Combine the olive oil, tahini, rosemary, thyme, salt, pepper in a small bowl.  Mix with fork to blend.
7. Drizzle the oil mixture over the kale sections
8. With your clean hands thoroughly mix the oil mixture into the kale.  This will take about 5 minutes to really get each section covered
9.  Take individual pieces of the oil covered kale and layout flat onto the cookie sheets.  With your fingers, massage the oil onto all parts of the kale section to ensure full coverage.  This makes a difference when they cook.
10.   Lay the kale chips to cover a full sheet by starting with the bigger pieces and filling in the gaps with smaller pieces.
11. Place in 350F oven for 5 minutes
12. Turn kale chips over
13. Turn off the oven but leave the fan (convection) on to ensure even air circulation
14. Return kale chips to oven
15. Leave in for 10 minutes
16. Take out of oven and turn all the chips again
17. Return kale chips to oven but leave oven door open a bit
18. Leave in for 5 minutes.
19. They should be crispy when you bite them
20. Store in glass container with a tight fitting lid or serve immediately.

Tips

• The kale that sits on the parchment paper will cook slower than the ones on the cookie sheet.  You will get better results on the parchment paper
• Kale chips do not freeze well (I just tried this today – learn from my experience)
• Store the kale chips in a glass container with a lid that closes tight.  They will last a few days if you can resist eating them.
• It really does make a difference if you take the time to ensure the oil mixture covers all sections of the kale segments.
• Watch the kale chips to ensure they do not burn – this can happen quickly.

I hope you enjoy these Krispy Kale Chips.

Here’s to abundance and having fun with kale.

Jo, your 9CupChallenge partner.