Kale chips - low effort greens
25 February 2024 04:36 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mific posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
gluten_freeI wasn't a kale fan until I tried these, which are an easy way to eat a lot of greens! They're a little fiddly the first time you make them, but once you figure out the quantities and timings for your oven or microwave, they're definitely low effort.
Ingredients:
big heap of kale (I had about 5 cups, initially, ripped up)
1 tbsp garlic olive oil (or regular olive oil)
sprinkle of salt
several grinds of black pepper
¼ tsp MSG or 1 tbsp nutritional yeast
a squeeze of lemon juice
Directions:
De-stem the leaves by degloving each leaf off the central stem with your hand, and rip up into about 3" x 3" bits. Ripping it off the central stem mostly does this for you - don't make the bits too small. Scrunch dry with paper towels if wet.
In a large bowl, add to the kale the oil, seasonings, lemon. Don't add too much, just enough to dress it like a not-too-wet salad. You don't want too much dressing as the volume will massively reduce, so the flavours get concentrated. Massage well with your hands to scrunch the leaves up. It'll reduce in volume by about a third.
Spread out on a tray lined with baking paper (recipes say it has to be a thin layer but it doesn't. Just cook it longer until it's all crisp). Bake at 150^C (300^F), checking after 15 min for crispness. In my mini-oven, I needed to cover it with foil after the initial 15 min to make sure the edges didn't burn during the second 15 min - you'll need to experiment with the timings for your oven. Bake until fully crisp.
OR - pile it all on baking paper cut to fit the glass turntable of your microwave. You'll again need to experiment depending on how powerful your microwave is (mine hasn't got much oomph). I gave it 3 min then made a 6" hole in the centre, let the steam out and gave it another 2 min, then a final 2 min. You might only need 3 min in a stronger microwave though - suggest checking it after 2 min.
Heap into a bowl and eat fairly soon. It doesn't keep well - partly due to being tasty!
Ingredients:
big heap of kale (I had about 5 cups, initially, ripped up)
1 tbsp garlic olive oil (or regular olive oil)
sprinkle of salt
several grinds of black pepper
¼ tsp MSG or 1 tbsp nutritional yeast
a squeeze of lemon juice
Directions:
De-stem the leaves by degloving each leaf off the central stem with your hand, and rip up into about 3" x 3" bits. Ripping it off the central stem mostly does this for you - don't make the bits too small. Scrunch dry with paper towels if wet.
In a large bowl, add to the kale the oil, seasonings, lemon. Don't add too much, just enough to dress it like a not-too-wet salad. You don't want too much dressing as the volume will massively reduce, so the flavours get concentrated. Massage well with your hands to scrunch the leaves up. It'll reduce in volume by about a third.
Spread out on a tray lined with baking paper (recipes say it has to be a thin layer but it doesn't. Just cook it longer until it's all crisp). Bake at 150^C (300^F), checking after 15 min for crispness. In my mini-oven, I needed to cover it with foil after the initial 15 min to make sure the edges didn't burn during the second 15 min - you'll need to experiment with the timings for your oven. Bake until fully crisp.
OR - pile it all on baking paper cut to fit the glass turntable of your microwave. You'll again need to experiment depending on how powerful your microwave is (mine hasn't got much oomph). I gave it 3 min then made a 6" hole in the centre, let the steam out and gave it another 2 min, then a final 2 min. You might only need 3 min in a stronger microwave though - suggest checking it after 2 min.
Heap into a bowl and eat fairly soon. It doesn't keep well - partly due to being tasty!