I really try to like Kale. So far, only works fo rme in soup. A sausage soup.
I find it so chewy when sauteed. I do it for awhile too. But if I cook it to death, don't I pretty much ruin it?
I have not yet tried Kale chips. I should. It is really all about the oil and salt, though, right? LOL. Well, and te crunch...
It's a really really neat texture when baked into chips. For me it wasn't about oil or salt...but they do need to be oiled and salted.
So I bought this already washed/cut kale at Trader Joes in the fresh salad section --- the pieces are about the right size but I had to trim away the stem on most pieces (cut and ready to go MY *SS) Anyway - you want the curly kale.
In a bowl I drizzled evoo on the pieces and tossed. I read a hint to just use your fingers and wipe it all over every piece to the edge. I'm glad I did. It wasn't sopping in oil, so it worked great. Then I salted lightly w/ sea salt. I read that since the pieces shrink many oversalted at the beginning.
Then you just bake. It took maybe 20 minutes? You have to bake until they are crisp and not soft or squishable at all but they can start to burn soon after being done so you have to keep an eye. I did toss mine halfway through.
Some recipes are a higher heat but those comments were all about them burning quick...so I think the lower heat gives you some leeway.
Adrienne
