Friday, January 20, 2012
Recipe: Kale Chips
Who needs defense when you have Tom Brady and Kale Chips?
• 1 head kale, washed and thoroughly dried
• 2 tablespoons olive oil
• Sea salt and pepper, for sprinkling
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Toss in large bowl with salt and pepper. Lay pieces of kale out on baking sheets, dark green side up. Bake until crisp in top half of oven for approximately 25 minutes. Have a look at them every 8 minutes to ensure even baking. Serve while warm, immediately, in a large bowl. Pair with beer. If somebody looks up and says, “Hey, these chips are black!” pass the dip. (Yogurt and lemon with white pepper works well.)
For a more formal presentation, kale makes an elegant entry in its long leafy shape. Just remove stems with scissors and skip the step of cutting the kale leaves. Cooking directions remain the same. Long kale chips can be served in various vessels such as pewter beer steins and other football game ephemera. Pair with a nice Pinot Noir. If somebody says, “Hey, who brought the lawn clippings?” squirt some organic lemon on the chips.
Either way, kale chips are an effective transportation device for salt, like popcorn. But that's cool. They're so healthy, it is impossible to eat too many! Go Pats!