So the Kale Chip bandwagon rolled by I thought, why not jump on and see what this ride is all about?
This immensely healthy vegetable is chock-a-block full of antioxidant properties, vitamins K, A, C and manganese (just to name a few). The leafy vegetable is sort of having a “moment” in the food fandom, with bloggers describe kale chips tasting “just like potato chips!”. This is absurd and absolutely not true.
Consistency wise these were awesome, very light and flaky in your mouth, without inciting the guilty after effects of potato chips. Though kale absorbs the flavours you season it with, it does retain somewhat of a nutty earthy flavour, like raw broccoli.
Garlic and Parmesan Kale Chips
1 bunch of Kale
1 1/2 tbsp extra virgin olive oil
3 cloves garlic, minced
2 tbsp Frank’s Red Hot Sauce
Sea Salt to taste
Pepper to taste
Parmesan cheese to garnish
Preheat oven to 375°F.
Wash kale and thoroughly dry. Separate kale leaves from the stem, then using a bowl or seasoning bag toss kale leaves in olive oil, garlic, and Frank’s. 2 tbsp wasn’t enough to make them spicy, but the flavours were nice.
On an oven tray evenly distribute kale leafy side up. Bake for 10 minutes.
Remove from oven and season to taste with parmesan cheese ( I also sprinkled some paprika).
Return to oven and cook for 2 more minutes.
NOTE: Burnt kale tasted very bitter, so keep a watchful eye on your chips!!!