A month from today I will have been blogging for a full year! I have “met” so many great people in the food blogger community and beyond. Some of them I even consider my personal friends now, even though we have yet to meet in person. These “recipe swaps” I’ve been doing have been a good way to get to know those friends and their cooking style a little better and for those that have swapped with me to get to know me and my cooking style.
One of the close friends I have made is Monica from Sweet Heat Chefs. She made my Spicy Guacamole with Bacon recipe and I’m making her recipe for crispy kale chips.
Now, a little bit about kale, and kale chips.
Kale is a member of the cabbage family, along with broccoli and cauliflower.
If anything but well cooked broccoli bothers your stomach, you might want to stay away from these, just ask my husband 🙁
My only experience with kale is from my years working in the food service of a local private boarding school where we used it as a garnish for EVERYTHING. I had never eaten it, nor did it even really occur to me that I could, until right around the time I started this blog and I started seeing recipes with it all over.
So, when I found these while searching Monica’s recipes to find something for the swap, I knew it was time to try it. The first time I made them they burnt really fast, so I asked Monica what I did wrong and after talking to her she updated her recipe to better explain how to cut the leaves, and the second time I was able to make them much better, with just a little modification.
Honestly, you NEED to try these kale chips.
They’re REALLY delicious, but they are also addicting! Don’t eat all of them yourself, because they WILL give you gas! Just saying…..
- 1 bunch kale washed and dried thoroughly
- 3 tablespoons olive oil
- sea salt and ground white pepper to taste.
- Make sure kale is thoroughly washed and dried. Preheat oven to 300*F and line two baking sheets with parchment paper.
- Cut off the stems off the kale and remove the ribs from the middle of the leaves, keeping the veins of the leaves intact. Cut the leaves into larger bite size pieces, keeping in mind that they will shrink as they bake and they will burn if cut too small! I cut each leaf in half lengthwise and then in half again crosswise.
- Put the leaves on the lined baking sheets, drizzle with the oil and sprinkle with the salt and pepper. Mix to coat well, then make sure they are as spread out and flat as possible so they crisp up nicely. Bake for 12-24 minutes*. Watch carefully to make sure they don't burn and turn over half way through.
* I know that's a wide range for the baking time. Monica's recipe calls for 24 minutes, turning over after 12. The first time I made them I cut them way too small and some of them burnt after only 12 minutes. The second time I made them and cut the leaves much bigger, they were still almost crispy after 12, so I turned them and put them back in for 3 more minutes. None were burnt and all of them were crisp. Basically your going to have to watch them and adjust your time accordingly. Is it worth standing there and watching? Absolutely!