I wanted to start this blog to record my new adventures in the garden, in my community and with food. What a better way to start off than to talk about a new cooking technique I learned for Kale.
Kale is one of the vegetables being embraces by foodies and their families everywhere for its high nutritional content. I’ve seen recipes for everything from peach, coconut and kale smoothies to kale and walnut pesto. Yum!
It is also one of the vegetables being grown in our shared backyard garden (read more about that here). While it’s getting it’s grow on I stopped by our local farmers market and picked up a bunch (at only $2.00) to try my hand at making the much blogged about kale chip.
I am no stranger to the bitterness of kale and was hoping this would be a good way to get both me and other kale novices (cough cough my boyfriend) well on our way to kale happiness.
I have to say it, kale chips are extremely easy to make.
- Preheat your oven to 300 degrees F.
- Wash and dry your kale then rip into large pieces, discarding the stems.
- Put your well-dried kale into a big Ziploc bag with 1 tbsp. of olive oil.
- Massage well to make sure all the kale is lightly coated.
- Spread the kale onto a parchment lined baking sheet, I baked them off in three batches.
- Sprinkle with sea salt and if you’re feeling adventurous your favourite spices. I used Ras el hanout, a Moroccan spice blend, but other delicious options include cumin, sriracha or chile powder and lime (make sure to squeeze the lime over the chips after baking).
- Bake for 20 minutes.
They can be stored for a couple days in an airtight container but they we’re so delicious mine didn’t stand a chance.
They were so successful my boyfriend even took the rest to work the next day!