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Baked home-grown curly kale crisps 

8/7/2014

 
Baked home grown kale chips
Many years ago, in a former lifetime, I worked with a lady named Thelma who had a pet cockatoo. The bird spent much of it's time sitting on a perch which was stationed in a little alcove just outside the bathroom. It was an old but nonetheless lively fellow that talked and danced. One of its favourite sayings, much to the dismay and embarrassment of my friend, was 'Watchya doing now darling', which it would repeat over and over anytime anybody entered or exited the area. Clearly the man of the house had a sense of humour that didn't quite match with that of his wife!

We've been experimenting with the curly variety of Kale in the kitchen garden this winter and I'm pleased to report that it's been coming on very nicely. Much like a parrot, my Peter has been asking me over and over again, 'What are we going to do with that kale?' To which my usual reply has been, 'We are going to cook with it as soon as it has grown big enough.' Well, finally the day had come and the Kale was looking good. So, I hobbled out to the patch, broken foot still in a plaster cast, and cut a little basketful of the greens. 

Kale is really good for you, right?! My friend and colleague, nutritionist Catherine Saxelby, together with nutritionist, Emma Stirling, led an #EatKit discussion via Twitter in April this year on the topic 'Why Kale and other green veg are so hot right now'. During the session it was ascertained that 75g of Kale is one serve = one very large handful that provides 10% of your RDI of potassium, folate, B6, calcium, magnesium and manganese. It was also noted that Kale also contains beta-carotene, lutein and zeaxanthin (which are apparently all fat soluble carotenoids), and more than twice the Vitamin C as an orange (gram for gram). 

There were also several interesting (and sometimes amusing) comments, including:
  • 'Kale doesn't have a nice flavour at all, so surprising in a way that it has become 'trendy' and on every juice menu
  • Not a fan of the kale smoothie and juice phase
  • Tried it once in chip form #neveragain
  • I do like Cavolo Nero (Tuscan kale), but it's too expensive for daily consumption
  • I have to say is not my favourite green, and I'd be ok if the kale craze was just a fad
  • The good thing about curly kale, is you can harvest it and it keeps growing
  • Sauteed spinach is much more pleasant than sauteed kale #justmyopinion'

When it comes to cooking Kale, it can be used in place of other greens. You can eat it raw in salads or juices, add it to soups and frittatas; and sauté, steam or bake it. One of the most popular ways of serving Kale seems to be baking it into chips or crisps. David Lebovitz says he likes to sprinkle French red pepper salt over his kale chips. While my friend and fellow blogger, Kellie, from Food to Glow, is even more adventurous, baking hers with Sriracha hot sauce and also spicy sweet gochujang paste. Given that I was trying something 'foreign' (to us at least), I thought I'd do something basic to start with. My recipe is adapted from one shared by Mr Lebovitz. I was quite pleasantly surprised by the texture and flavour, as was Peter. I'll definitely try some other flavours as soon as I'm back on my two feet

BAKED HOME-GROWN CURLY KALE CRISPS
Curly kale leaves (about a colander full) 
extra virgin olive oil, perhaps a tablespoon
sea salt and freshly cracked black pepper
two tablespoons freshly grated Parmesan

Preheat oven to 180 degrees C. Wash the kale leaves and gently pat them dry with paper towelling. Remove any thick woody stems, as these will be quite unpleasant to chew on. Line a baking sheet or cookie tray with baking paper. Arrange the kale leaves over the baking tray. Drizzle the olive oil generously over the leaves, ensuring that both sides are covered. Sprinkle with the salt and pepper and finish off with the Parmesan. Bake for 15 to 20 minutes until crisp, taking care not to allow the leaves to burn. Serves 2-4 as a snack.
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Freshly harvested home grown Kale
Kale leaf ready to bake
Kale chips ready to bake
Bite me! Kale chips, baked.
Baked home grown Kale chips

Tell me dear readers, have you ever tried Kale chips? Do you think of Kale as a 'food fad' or is it high on your list of daily greens? What's your favourite Kale recipe? And have you ever tried growing it? Do tell.
Mary Frances link
7/7/2014 04:55:33 am

What beautiful kale! These chips are such a great, healthy snack. I love the nutty, toasty flavor.

Lizzy
19/7/2014 12:40:26 pm

Mary Frances, so true, me too.

Thalia @ butter and brioche link
7/7/2014 11:24:50 am

love that the kale is home grown! what an awesome idea to make crisps out of the leaves. thanks for the inspiration and ideas liz!

Lizzy
19/7/2014 12:40:44 pm

Hi Thalia, my pleasure... thank you for stopping by :)

Bmpermie link
7/7/2014 12:18:05 pm

Depends how it is cooked as you have demonstrated. I like in omelette/frittata. Great suggestions

Lizzy
19/7/2014 12:40:56 pm

Thanks so much!

Ambra Sancin link
7/7/2014 12:57:37 pm

Right, that's it, I'm really going to try some this time. I've had Tuscan kale plenty of times but have somehow resisted this type because of all the hype (I'm anti-fad!). Maybe I'll try chucking it in with the roast potatoes. Same baking time more or less, no?

Lizzy
19/7/2014 12:41:37 pm

Hi Ambra... I'm not sure about the baking time if you add it to your roast potatoes... I think it might work best cooked separately.

pat link
7/7/2014 01:52:56 pm

Oh, yes! I have tried kale chips and they are great. I have some kale growing in my garden. I love your photos and your story about the little bird. :)

Lizzy
19/7/2014 12:41:52 pm

Oh Pat, glad you enjoyed that xo

cheri link
7/7/2014 02:09:32 pm

I like kale, but I love spinach and chard. These kale chips look delicious!

Lizzy
19/7/2014 12:42:17 pm

Hi Cheri, yes, I like spinach too, especially home grown! These chippies are quite tasty.

John @ Kitchen Riffs link
7/7/2014 04:07:52 pm

We like kale chips! And make them fairly frequently. And use kale quite a bit, too -- particularly nice in soups and in bean dishes. Don't grow it though -- Swiss chard has some of the virtues of kale, and is a bit more versatile IMO. So that's our "go-to" dark green these days. Anyway, good post -- thanks.

Lizzy
19/7/2014 12:42:34 pm

John, thank you kindly.

Eha
7/7/2014 05:43:35 pm

Eureka! Even if you are 'hobbling', you are moving!! Great milady :) ! Kale: I love it! Actually often use in my ever happening stir fries! As the word 'chips' is not part of my desired vocabulary [hmmph!!] I have noticed the many chip 'recipes' and somehow just passed them by! Perchance I should try :) ! Now one thing I did not know was that kale had lutein and zeaxanthin in it - now watch me buy more and more as these are absolutely essential if you do not want macular degeneration or a variety of other serious eye problems! Thanks for a valuable post, Liz!!

Lizzy
19/7/2014 12:43:08 pm

Eha, thank you... I was pleasantly surprised at the taste... : )

Francesca
7/7/2014 07:48:59 pm

I like cavolo nero- a dark leafed italian Kale- which I throw in soups and risottos. and I do like Kale whilst recognising that it is currently a fad food, promoted by marketers along with Goji berries, quinoa and so on.

Lizzy
19/7/2014 12:43:32 pm

Hi Francesca, I have yet to try the dark leafed version... it does sound good!

ela@GrayApron link
8/7/2014 12:43:20 am

I would eat kale if it were more available at my regular market! Anyway, your chips look fantastic, Liz. I would love to try this...

ela h.

Lizzy
19/7/2014 12:43:46 pm

I wonder if you could grow some Ela?

Laura (Tutti Dolci) link
8/7/2014 03:33:40 pm

I haven't tried kale chips but they look like an addictive snack!

Lizzy
19/7/2014 12:44:01 pm

Thanks Laura, they are kinda more-ish!

Choc Chip Uru link
9/7/2014 02:17:36 pm

These chips look delicious, I wouldn't mind a nice big bowlful :D

Cheers
Choc Chip Uru

Lizzy
19/7/2014 12:44:20 pm

Hi CCU... I could eat a bowlful easily. Healthy too!

Jennifer
9/7/2014 11:52:33 pm

I tired a different recipe earlier this week. Very excited about the outcome but if you eat too many it starts to taste like burnt kale but then I could have overlooked them. Will try this one with Parmesan

Lizzy
19/7/2014 12:44:43 pm

Hi Jennifer... I hope you enjoy this recipe.

kellie@foodtoglow link
10/7/2014 01:20:40 am

Thanks for the mention, Liz. Do you know, despite my love of hot and spicy - even with kale crisps - plain, no added flavours is still my favourite. I like to do mine at a lower temp oven with a little longer time as I am perhaps not so good as you at checking on them. Our kale crisps rarely make it past the kitchen. Mostly we scoff them straight off the pan :-) I hope you continue with your kale growing. Ours manage to last year-round, despite my lack of green fingers

Lizzy
19/7/2014 12:45:12 pm

Thanks so much, Kellie... I must get out and pick some more!

Emma @ Bake Then Eat link
10/7/2014 12:02:56 pm

I love this idea, I have never thought to do this with kale before. I tend to just chop it up and add it to stews but I shall definitely be trying this!

Lizzy
19/7/2014 12:45:32 pm

Hi Emma, it's well worth trying. Thanks for stopping by!

Maureen link
10/7/2014 04:27:55 pm

I feel guilty not liking kale. I find it bitter and frankly unfriendly. :)

Lizzy
19/7/2014 12:45:52 pm

Well that's not good... I tend to agree, though I didn't mind the chippies : )

Rosa link
11/7/2014 12:21:59 am

Lovely! I havnever eeten and would love to try those crisps.

Cheers,

Rosa

Lizzy
19/7/2014 12:46:06 pm

Rosa, you might like them too!

Jennifer Milk and Honey link
11/7/2014 12:44:57 am

I love the nuttiness of cooked kale. I'm not a fan of uncooked kale or kale smoothies though, That stuff is way too groovy for me LOL.

Lizzy
19/7/2014 12:46:26 pm

LOL, too funny, though I know what you mean.

David Scott Allen link
11/7/2014 04:11:50 am

I love kale chips but have never tried them using curly kale. I can't wait! Will be making them for Bastille Day nibbles.

Lizzy
19/7/2014 12:46:40 pm

Yummy, David... a healthy snack indeed!


Comments are closed.

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    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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