First post for the year and I give you my latest harvest and a recipe for it! The kale looked great for harvesting and I was having my girlfriends over for our annual get-together, so I decided to make kale chips. In the picture below, the kale plants are in the front. There are two different kinds that I planted, 1) Lacinato kale (dinosaur) and 2) Red Russian Kale. The color on the Red Russian Kale is so beautiful, from light green to rich purples.
Honey (my puppy/dog) helping me harvest the kale and getting her sun for the day.
I had a few more things I harvested, like salad greens, parsley, swiss chard, a couple of limes that went way past their prime, cayenne peppers, and a green onion.
Separate the kale leaves from their ribs (the center part of the leaves). The ribs are too fibery and thick. You can split the leave so you have smaller chips. I left some whole to see which one I like better. Then triple wash them in your salad spinner and dry. If you don’t have one, you can just fill up your sick with water and wash them that way. Then pat dry with a dish towel or some paper towels.
Sprinkle some sea salt on the dried kale and massage the leaves for a couple of minutes. I know it sounds funny, but when you do this, the salt breaks down the leave a bit and imparts the salt in the leaves. When I did this the first time, it was way too salty. So I would recommend using less salt in the begging, about 1/2 teaspoon. You can always add salt after you bake the kale and adjust to your taste.
When the leaves starts breaking down (looks like you’re bruising it and have a darker color) add some olive oil and garlic powder, just enough to coat all the kale, front and back. Lay the kale leaves down on your baking sheet in one layer. I used parchment paper for easier clean up. Bake them for about 45 mins to 1 hour. When they’re crispy, they’re done!
I must say making these kale chips are much more work than going to a store and buying your bagged potato chips, but so much more healthier and worth it….to me anyways.
Kale Chips Recipe
1 Bunch of Kale, stem and ribs removed
Bake at the lowest temperature your oven can go, about 180°s for about 45 minutes to 1 hour. I had a warm setting and then it went straight to 220°, so I set it in between the two.