They were so easy to make, I am surprised it took me so long to make them.
I had seen Kale Chips all over the food blog net, and on ChowandChatter's site not that long ago.
I made roasted root vegetables and while I had the oven on, I simply cut up the kale, after letting it dry out in the fridge for a few days. Yes, I am saying that laughingly. Not on purpose, but don't we all forget about some of the things we buy.
They were yummy and a great side dish to a steak, and another night with Asian pork strips and veggies.
I simply tossed the pieces of Red Kale leaves and stems* with a light drizzle of oil (I know they look wet, but they are not drenched) most of them crunch!
Bake in a 325 degree oven about 20-30 minutes. I honestly did not look at the clock when I pulled them out, but you should keep an eye on them.
*Recipes call for stems to be removed and you can use them for a saute or soup, but I dressed them in the same manner with sea salt and baked them. They were a bit like semi-hard Kale jerky, but wonderful!
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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