Kale chips are sublime, despite their healthy image
Corinna Borden | Contributor
So I tried a variant on a kale chips recipe I found in the world of dehydrators/raw food. I can honestly say that it was the closest I have ever come to eating a plate of food like an 18-year-old-boy eating a pizza (there was no chewing involved). I inhaled these delicate green chips.
Kale chips are crunchy, intensely subtle, salty, warm and wonderful. There is not any of the bitter flavor associated with kale when prepared this way. As an even better bonus the chips are super fast and easy.
Corinna Borden | Contributor
Here is the recipe I used for my chips.
• Cut four leaves from plant.
• Remove stem and cut into large pieces.
• Toss in a bowl with 2 tablespoons apple cider vinegar, 1 tablespoon olive oil and sea salt.
• Let sit for 10 minutes to wilt a bit from the liquid (one recipe I found said to wait an hour)
• Place in the dehydrator/baking sheet.
• When they are crispy and warm, they are finished.
• Devour them as fast as you can before your friends learn how good they are.
(I will end with a thank you to the earlier maligned plant.)
Oh kale, of cruciferous and flavonoid fame, thank you for being such a delicious chip. You pulled me in with your sturdy frame and healthy fronds, and though I strayed from eating your flesh, I am once again pulled back into the fold of loving you — with your sea salt, oil warmth beguiling me in. All hail kale!
Corinna wrote a book about many things, works with the Westside Farmers Market, and spoils her backyard chickens.
Comments
A2K
Tue, Oct 12, 2010 : 7:38 a.m.
Kale chips are super-duper yummy...I've made them in an oven as well (if you don't own a dehydrator).
RhondaM
Mon, Oct 11, 2010 : 8:07 p.m.
wow I never thought to do this! thank you so much for the idea!