MAKES: 4 servings TESTED BY: Carla C.
002 Peppered Kale Chips
TASTING COMMENTS:
Kale transforms from bitter and tough to soft and sweet with just a few minutes of oil massage. After a short stay in the oven, the chips will practically dissolve in your mouth.—CC
prep 10 minutes bake 22 minutes at 300°F
- 1 bunch fresh kale (12 oz.)
- 1 Tbsp. olive oil
- ¼ tsp. salt
- ¼ tsp. coarsely ground black pepper
- ⅛ tsp. cayenne pepper (optional)
1. Preheat oven to 300°F. Line two large baking sheets with parchment paper; set aside.
2. Remove and discard thick stems from kale. Tear leaves into bite-size pieces. Rinse and dry kale pieces in a salad spinner or pat dry with paper towels.
3. In a large bowl combine kale, oil, salt, black pepper, and, if desired, cayenne pepper; use your hands to massage oil and seasonings into the kale. Arrange kale in a single layer on prepared baking sheets. Bake 20 minutes. Stir gently. Bake 2 to 4 minutes more or until completely dry and crisp (check chips frequently to prevent burning).
Make-ahead directions Make chips up to 24 hours in advance and store in an airtight container. If necessary, recrisp chips in a 300°F oven 5 minutes.
Per serving 73 cal., 4 g fat (1 g sat. fat), 0 mg chol., 182 mg sodium, 9 g carb., 2 g fiber, 2 g sugars, 3 g pro.
TESTING NOTES
1. Think about potato chips and tear your leaves into similar-size pieces. Holding each leaf at the base of the stem, tear the leafy portions away from the thick stem.
2. Rinse the torn leaves and use a salad spinner to completely dry them. If you don’t have a spinner, dry the leaves between paper towels. If the kale is wet, the oil won’t adhere and your chips won’t crisp.
3. Use your hands to massage the oil and spices onto the leaves. This helps to break down the cellulose structure of the kale and bring out its flavor. The leaves will darken and wilt slightly.
4. Spread kale on a parchment-lined baking sheet in a single layer. An overcrowded baking sheet will keep the leaves from browning evenly—leaves on the bottom might be soggy.
After baking 20 minutes, stir the kale chips and return to the oven for 2 to 4 minutes. They should be crispy, brittle, and browned—but not burned. They actually crisp up even more as they cool, so you have to be patient before digging in!