Sweet Savory Sustainable

Baked kale chips… a healthy and surprisingly tasty alternative to the greasy bagged potato chip snack.

I was not a fan of the dark leafy green when I was a child. Raw, cooked… all I could ever think was soggy, slimy, bitter, and GROSS! Thinking back, there were few instances when I tolerated the dark greens. My mother bought pre-made mini quiches’ that contained small amounts of spinach mixed with egg and a buttery crust. My Nona made a quiche like dish without the crust, also consisting of eggs and spinach. Both instances the dark green vegetable was disguised by mass amounts of eggs and cheese. As years passed, darker more robust greens began showing themselves in produce isles. Kale and chard were frequenting my family’s kitchens and dinner tables. My grandmother’s favorite method to cooking kale is to reduce it in a pan with olive oil, chopped fresh garlic, kosher salt, pepper, and a couple of tablespoons of parmesan cheese to finish. With a bit of maturity added to my taste buds, I can now say I enjoy the dark leafy green.

Now that I have a child of my own and he’s moving into a realm of independent ‘toddler’ thinking, I see the challenges parents have in getting their children to eat. As a baby he ate everything we put in front of him. Now it’s a visual texutre thing… if it looks funny, smells funny… he’s probably not going to try it. I’ve got to stay one step ahead of him to ensure he’s getting the nutrition he needs. He is also a very active little boy so healthy snacks in between meals is key. I’ve seen baked kale chips in the store, and seen posts about them on the internet, but never thought to try the baked kale chip until now. Baked, fried, coated in oil or dipped in batter, there are several different versions of this “chip”. Since I am seeking a healthy snack option for my family I opted for the baked version and light seasoning.

After testing the recipe I can see why kale is used as a chip. It’s a hearty leaf, strong in both texture and taste. When baked it becomes light and crispy… almost dissolving in your mouth. Something I discovered while devouring an entire head of Kale during taste testing of the different versions. One of the original recipes I found called for olive oil. Anything I can cook with olive oil, I will try to cook it with tallow (rendered beef fat, preferably local pasture raised grass fed). I tested the olive oil and tallow versions, devouring 2 heads of kale in less than two days. Stored properly, the baked kale chip will last for a couple days at most (if you haven’t already inhaled them immediately after baking…) I recommend storing the baked kale chips in a clean paper bag. This will whisk away any moisture from the baked kale chips allowing for crispy snacks to keep for a couple of days. It takes 15 minutes to cook and 15 minutes to prep. They are easy enough to make a couple of times a week, allowing you healthy snacks all week-long. Making your own is a huge cost savings. I pay less than a $1 per head of kale, with a sprinkle of salt, oil, parmesan, you’re still under the $5.00 a small 2 oz bag costs at Whole Foods.

The recipe provided here calls for tallow but you can use any other oil to your liking, drop for drop. The seasonings can be adjusted as well. Like spicy, add a dash of cayenne. Like vinegar, add a splash before baking. Have a special seasoning you like to add to nuts or other snack items… add it here before baking. The options seem endless… remember to eat your greens!

* = Organic
*^ = Organic / Local

Baked Kale Chips
15 minutes, 400 degrees

1 head kale *^
2 tablespoons tallow, melted *^ (subsitute any oil of your choice)
2 tablespoons parmesan cheese, grated (rbst free)
½ teaspoon kosher salt

Pre-heat your oven to 400 degrees. Prep a cookie sheet with parchment paper. Trim 1 head of kale, removing the fibrous stems, and breaking the leaves in uniform pieces.

Rinse and dry thoroughly. I use a salad spinner to help remove more water. In a bowl combine kale leaves, salt, parmesan cheese, and melted tallow (or oil of your choice).

With your hands, combine all ingredients, rubbing the tallow (or oil of your choice) into the leaves. Take care that all the leaves are covered. This takes just a minute or two at most.

Spread the coated kale leaves out on the parchment covered cookie sheet. Make sure the kale leaves are in one layer. If they are overlapping the leaves will not crisp. Place the cookie sheet in the oven and set the time for 8 minutes. After the 8 minute timer, remove the cookie sheet and give the leaves a quick toss. Place the cookie sheet back in the oven and set the timer for another 8 minutes. Keep a close eye on your kale making sure the leaves don’t burn. If you notice leaves starting to brown too quickly, remove them otherwise your batch will become bitter. Remove the cookie sheet from the oven and set aside allowing the baked kale chips to cool. Pour into a bowl and serve your baked kale chips with a side of salsa… yes, salsa… although they will melt in your mouth, the baked kale chip can withstand a spicy chunky salsa too! Enjoy!!

Original post written on March 9th, 2012 by The Sustainable Sweet & Savory Gourmet at site: http://thesustainablesweetandsavorygourmet.wordpress.com/2012/03/09/how-to-make-kale-chips-eat-your-greens/