Kale Chips

Kale Chips
Author
admin
Source of Recipe
Chris Kimball on NPR - July 24, 2014
Recipe Description

If you've somehow missed that kale chips are a "thing," with recipes flooding cooking sites and packages of commercially made chips now turning up even in ordinary supermarkets, trust us: Tossing torn leaves of kale with oil and salt and baking them until crispy is a worthwhile endeavor. The slightly browned leaves take on a nutty, sweet taste and a pleasing, brittle texture.

But the standard oven approach isn't perfect: It's hard to get the leaves evenly browned; plus, it's difficult to drive off enough moisture so that the chips stay crispy when stored for more than a few hours. So when we noticed a few blogs promoting a microwave method, we were eager to give it a try.

We found that the microwave dehydrates the leaves evenly and thoroughly, so they stay crispy longer — and the chips cook a whole lot faster than they do in the oven.

Here's our take on the technique. 

Note: For the best texture, we prefer to use flatter Lacinato kale. We also found that collard greens work well, but we don't recommend curly-leaf kale, Swiss chard, or curly-leaf spinach, all of which turn dusty and crumbly when crisped.

 

Ingredients

5 oz. kale (about 1/2 bunch)

4 teaspoons oil

kosher salt to taste

 

Preparation
  1. Remove stems from kale.
  2. Tear leaves into 2-inch pieces; wash and thoroughly dry, then toss well with 4 teaspoons oil in large bowl.
  3. Spread roughly one-third of leaves in single layer on large plate and season lightly with kosher salt.
  4. Microwave for 3 minutes.
  5. If leaves are crispy, transfer to serving bowl; if not, continue to microwave leaves in 30-second increments until crispy.
  6. Repeat with remaining leaves in 2 batches.
  7. Store chips in airtight container for up to 1 week.

     
Nutrition Information

 None Available.

 

Type of Meal