I'm craving vegetables. I'm jonesing for some dark leafy greens. I've got a hankering for some superfood.
It's probably because I drank milkshakes all day. ALL DAY.
You see, I do these weekly videos where we go do cool things in Tampa Bay and encourage other people to do them too. This week we wanted to find the best milkshakes. As you might have guessed, finding the best milkshakes in a metropolitan area means you've gotta taste a lot of milkshakes.
A day like that is pretty extreme on the health front. But kale chips have always been my "reset" food. Just got back from a business trip? Kale chips. Only eaten different versions of bread smothered in cheese for the past two days? Kale chips. One or four too many beers last night? Kale chips.\
Kale chips are simple to make and easy to love. Since I have been making kale chips for the better part of two years now, here are some pro tips.
Pro Tip #1: Low and Slow
325°F seems low for roasting vegetables, but kale is delicate. Don't try and pump up the temperature so they're done sooner. Patience is a virtue, and no one likes bitter brown kale. And it's not really all that slow. 20 minutes max.
Pro Tip #2: Aerosol Olive Oil
If you want to make the lightest, crispiest kale chips around, spring for the olive oil in a can. It's not imperative, but you essentially eliminate any risk of the dreaded Soggy Kale Chip.
Pro Tip #3: Room to Breathe
Don't overcrowd the pan. You will be tempted to throw all of the leaves onto one pan, but you don't want them piled on top of each other. When you crowd the pan you get some pieces of bitter brown kale and some soggy kale, and none of the good stuff.
Buy the kale. Bake the kale. Love the kale. I dare you.
Kale Chips
Ingredients:
1 pound kale
1/4 cup olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Directions:
Preheat the over to 325°F.
Tear the leaves of the kale off of the stems, using a knife or your hands. Make the pieces about 2 inches wide - they will shrink in the oven.
Drizzle (or spray) the kale with the olive oil and season with salt and pepper. Toss the leaves with your hands to coat with oil. Divide the leaves between two baking sheets so that they are in one layer. Bake until crispy, 18 to 20 minutes, switching the sheets halfway through baking time.
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