Crispy Kale
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I'll admit that this picture is not much too look at. However, if you could take a bite and experience the shatteringly crisp texture and the salty goodness that this kale brings, you'd be hooked. I saw Jaques Pepin do this on an episode of his show and I've wanted to try this technique ever since. If you don't watch his show, Fast Food My Way, I highly recommend it. You can watch that particular episode online, if you missed it.

To make the crispy kale, remove the leafy parts from the stem and tear into smallish pieces. Then toss with about a tablespoon of olive oil so the leaves have a very light coating of oil on them. Sprinkle the kale with a little salt. Then you bake the kale on a rack, over a sheet pan, at a low temperature. I baked my kale at 275° for about 30 minutes. I tossed them a couple of times during the cooking process. You can hit them with a bit more salt after they come out of the oven. You want to cook the kale until it is completely crispy. If there are any leaves that are still pliable, keep them in the oven for a couple more minutes.

I told the kids that these were kale chips and they both devoured them! The texture is amazingly crispy. I think they would also be great if they were tossed with toasted sesame oil instead of olive oil. I may give that a try next time.

If you happen to have a bunch of kale but don't know what to do with it or you're tired of the same preparation you always use, please give this a try! I'd love to hear what you think of it.