Skip to main content

GARLIC KALE CHIPS


my healthy quest continues...i've tried kale chips before and love the crunchy, saltiness that is a great substitute for potato chips/fries. i think this could be a super awesome alternative and something that can help get me in the right direction. for some reason, i could not find whole leaves, so i bought the precut salad variation instead and love that they mimic san francisco's, or should i say gilroy's, beloved garlic fries, but with way less than fat and no carbs! this is an extremely easy recipe that is worth the wait. i can't wait to try this with whole leaves...

GARLIC KALE CHIPS
posted on chelsea bakes on october 7, 2011

  • 1 large bunch organic kale
  • 1 T + 1 t olive oil
  • 1 large garlic clove, minced
  • 1/2 t coarse sea salt
preheat oven to 275°F. measure out oil in small prep bowl and stir in garlic. set aside to infuse.

tear off leaves from stem of kale. clean and dry.

spread kale onto large baking sheet, keeping them in single layer as much as possible. sprinkle with olive oil and toss with hands, coating the leaves. sprinkle with salt.

bake for 15 mins, then remove and toss again with tongs. return to oven and bake for 15 more mins. turn off oven and leave chips in there while the oven cools to dry them and make them crispy.

store in airtight bag for up to 5 days.
Labels:

Comments

Post a Comment

Popular posts from this blog

BESTILLA...MOROCCAN CHICKEN PIE

the first time i had bestilla was at a moroccan restaurant in san francisco, el mansour , which was served family-style. think along came polly -esque, minus the heat and profusely sweating ben stiller. great image to start a recipe entry, right? anyway, this dish is a meal in itself. the middle eastern-spiced chicken is wrapped in flaky phyllo dough and topped with powdered sugar, making it sweet & savory. i will say that this dish is tasking...this is the first time i used phyllo dough and it is incredibly fragile, but so worth it! i think this is one that will be made for special occasions only. BESTILLA published in the food of morocco: a journey for food lovers by tess mallos (pg 189) 150 g (5 1/2 oz) smen, ghee, or butter 1.5 kg (3 lbs 5 oz) chicken, quartered or 3 x 500 g (1 lb 2 oz) squab pigeon, halved 2 large red onion, finely chopped 3 garlic cloves, crushed 1 cinnamon stick 1 t ground ginger 1 1/2 t ground cumin 1/4 t cayenne pepper 1/2 t ground...
Post a Comment
Read more

KOREAN BBQ SHORT RIBS (GAL-BI)

the first time i tried korean bbq short ribs, i was having dinner with a past boyfriend and his parents. it was pretty good, they had an indoor grill and we used that right at the table to grill these sectioned off morsel. but, the next time i tried them, i felt like it was the first time all over again. my favorite all-you-can-eat korean bbq restaurant is in mountain view, ginseng korean bbq & tofu . they have quality meats and the marinade is just right. and, if i'm in need of a quick fix, i go to westfield mall in san francisco to make my way to sorabol korean restaurant , where they have the best food court korean bbq i've ever encountered. so, when you love something so much, the best idea is to learn how to make it...and it turned out to be super easy. KOREAN BBQ SHORT RIBS (GAL-BI) posted by funinthesun on allrecipes.com 3/4 c soy sauce 3/4 c water 3 T white vinegar 1/4 c dark brown sugar 2T white sugar 1 T black pepper 2 T sesame oil 1/4 c minced garl...
2 comments
Read more

CHICKEN PICCATA & LEMON BRUSSEL SPROUTS

one of my favorite notes in food is sour, usually from lemons. a dish that i think really captures this flavor profile is chicken piccata. i love this and it's incredibly easy to make. the added bonus for me are the capers, which add to the sour note. it seems like there are ways to adjust this recipe by either using white wine and/or garlic, which i may experiment with, especially since i just prepared a julia child's moules a la mariniere recipe that called for these ingredients and it was super delicious (post to follow)! the other, very trendy side i wanted were lemon brussel sprouts. i've had and loved brussels with bacon, but to keep with the lemony theme, i found this extremely delicious recipe! it calls to add cheese, but i was fine without it. these combined may be too much of the same for some, but it is what i considered a perfect homemade meal. CHICKEN PICCATA posted on food on the food  on march 1, 2012 2-3 boneless, skinless chicken breasts salt ...
Post a Comment
Read more