Update on Kale Chips
I tried the kale chips over the weekend. When they first came out of the oven, they were great – crunchy and crispy, almost airy. They definitely have a deep green flavor like their leafy friends spinach, turnip greens, and cabbage. I enjoyed them, and they were very easy to make.
However, they were terrible the next day – chewy with a horrible smell. I had been warned by Mom that this would be the case so I only baked half of my batch of kale. I followed this recipe from AllRecipes.com. I have a Misto sprayer so I used that to spray olive oil on my pan and kale, then sprinkled with kosher salt.
You have to wash the kale very well. There were definitely some offensive things that washed away while I was working. You’ll want to make sure the kale is dry before you stick it in the oven. You can let it air dry or run it through a salad spinner like I did.
Betty Becca Trick: I stored the left overs like I do other leafy greens. In an air-tight plastic container with a damp paper towel on top. This is a great way to keep greens fresh (thanks for the tip, BB!).
Here’s a shot of the fresh kale before chopping: