Joanna over at Zeb Bakes requested a post on making kale chips back in February when I made them (for the first time) during week 13 of the Dark Days Challenge when I made roasted fennel, butternut squash and onions with kale chips.
I have been growing kale for the past two winters and I have used it in many different ways, but never got around to making kale chips. Jackie over at Southern Fried Goodness made kale chips for part of one of her meals for the Dark Days Challenge and it reminded me that I need to make them this year.
I have read through a few recipes and they all tell you to cut out the thick vein/stem when making kale chips. I completely understand why – the stalk will not roast and cook at the same rate as the thinner leaf sections. well, I decided to go against all these recipes and I left the vein/stem in mine. It was still crunchy and now completely cooked, but I didn’t mind.
Here is how I did it!
Cut your kale into manageable pieces. I basically cut my leaf down the center up against one side of the vein. Then I cut them into squares. The size is up to you and your personal preference
This bowl of kale chips never made it to the dinner table. I ate it with my fingers straight out of the bowl. YUM! I am going to need to plant more kale next year!
If you are interested in another kale recipe, here is a recipe I have posted is for Mediterranean Kale Salad.
Other ways to use kale: I tear it up or chop it up and add it to fresh salads. I also chop it up on the finer side and add it to pasta sauces or soups and stews. I also use it when I make pizza. I chop it up and put it right on top of the sauce before I add anything else. I think it would work great to roll something in and bake it… like a cabbage roll-type thing. I haven’t tried that yet.
How do you use kale?