我把first batch out of the oven and went “crunch”, one more “crunch”… I ate almost half the tray before taking them outside the kitchen for Sikander to try I had never had kale chips before. In fact, I heard about them only a couple of weeks ago when we went for volunteering at the学校社区花园.
The garden educator told me that kids love to grow a lot of kale because they make kale chips in their cooking class. At first, I thought they must be seasoning normal chips with kale but then she said,“no! they are simply kale leaves, baked till crisp in the oven.”
I had to search and try making them. I looked at a few recipes. While the basics of making kale chips in an oven are pretty much same across all recipes:
- Wash and thoroughly dry kale leaves
- Cut/ tear into small pieces
- Rub with some oil and salt (+more seasoning if desired)
- Bake until crisp.
Most recipes differed in their oven temperature. Since I have just moved to this new home and I was using the oven for the first time, I wanted to err on the lower side. I can always bake the kale for a longer time at low temperature than have them burn too quickly at a high temperature.
Just when I had this thought, I decided to check just one more recipe and Dana atMinimalist Baker有一个像她后看我的困惑！她说，我引用，
“By baking at a low temperature for a longer period of time, the kale gets crispy without browning or burning, yielding perfect chips every time.”
So here’s the recipe for crispy, crunchy, super easy kale chips made with just 4 ingredients. I’ve used salt and cumin for seasoning but you can season them how you like. Check out some ideas in the recipe notes below.
Till now, I used to kale much like I used spinach —sauté with mushroom或vegetable soupsbut these crisps are my new favorite way of cooking and eating kale! And don’t stop at just kale greens. I tried the recipe with Swiss chard and that came out perfect too. I am sure the same recipe can be used to make veggie chips with many greens. Would love to know what all you have tried or would like to try.
成分（1cup =240毫升; 1汤匙=15毫升; 1茶匙= 5ml）中
- 1bunch kale greens（约2杯切碎的时候，我已经使用4个龙羽衣甘蓝叶，但你可以使用普通的羽衣甘蓝，甚至婴儿羽衣甘蓝）
- 1tbspCoconut oil
- ½茶匙孜然粉(See notes for more seasoning options)
Preheat oven to 107ºC (225ºF). Place parchment paper on a baking tray.
Wash and dry kale leaves using a salad spinner or simply dab it dry with a kitchen towel.
Remove the center stem and cut into small pieces.
Bake for 15 mins, take out and turn over. Bake for another 5 mins. (With curly kale it takes about 5 more minutes to crisp up nicely)
Remove from oven and enjoy fresh!
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