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Oven Baked Kale Chips

Ingredients

1 bunch kale (Tuscan preferred but Curly Kale works, too)
Approx 1 Tablespoon extra-virgin olive oil
1/4-3/4 teaspoon salt (or to taste)
1 teaspoon nutritional yeast, optional
1/4 teaspoon cayenne, optionallarge baking sheet with sides

Steps/Preparation

Preheat oven to 325F

Strip the bottom leaves/chop the tough bottom stalks off for the tender part of the kale leaves without the stalks.
(Save them for soup stock by freezing in a container/zip bag in the freezer.)

Tear any whole leaves so they’re all somewhat the same size. ‘
Wash the kale leaves and dry well in a salad spinner or by gently rolling the leaves in a clean dish towel.

In a large mixing bowl, toss the washed and dried leaves with the olive oil, place on the baking sheet and sprinkle with salt. (optional: line the baking sheet(s) with parchment for easy clean-up)
Add the cayenne if you like spicy snacks or the nutritional yeast for a cheesy/savory flavor.

Baking the Kale Chips

Spread the leaves out onto the baking sheet in a single layer. Do not crowd the leaves or they will not dry evenly. If necessary, bake in more than 1 batch or on several trays.
Bake for 12 to 15 minutes until they are crisp but not beginning to burn.

Tips

Let the chips cool before transferring them to serving bowls or storing in paper bags.
Do not refrigerate.
If any chips remain or lose their crunch, re-crisp by spreading them out on a baking sheet and bake at 300F for approximately 5 minutes. They will crisp up again as they cool.

Recipes

Kale and White Bean Stew with Onions, Garlic and Tomatoes

Kale and White Bean Stew

2 tablespoons cooking oil
1/4 pound mild or hot sausages or chicken sausages, casings removed
2 yellow onions, chopped
3 cloves garlic, minced
1 bunch tuscan kale, tough stems removed, leaves washed well and shredded
3 1/3 cups canned diced tomatoes with their juice (two 15-ounce cans)
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
4 cups drained and rinsed canned cannellini beans (two 19-ounce cans)

In a Dutch oven, heat 1 tablespoon of the oil over moderate heat. Add the sausage and cook, breaking the meat up with a fork, until the it loses its pink color, about 2 minutes. Add the remaining tablespoon of oil to the pan and then stir in the onions. Cook, stirring occasionally, until the onions start to soften, about 3 minutes.

Add the garlic and kale to the pan and cook, stirring, until the kale wilts, about 2 minutes. Stir in the tomatoes, salt, and pepper; bring to a simmer. Reduce the heat and simmer, covered, until the kale is tender, about 15 minutes.

Stir the beans into the stew and cook until warmed through, about 5 minutes. If you like, mash some of the beans with a fork to thicken the sauce

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Recipes

Mashed Murasaki Sweet Potatoes with Brown Butter and Sage

Ingredients

1/2 cup Sage Leaf
1 pd Murasaki Sweet Potato
2 tbsp Olive Oil
2 tbsp Salted Butter

Instructions

Peel sweet potato, cut and dice
Boil water in a saucepan and add diced sweet potatoes for 15 minutes then drain the water
Heat up a non-stick pan, add olive oil and butter
Saute sage leaf until crispy – set aside (1 buttery sage oil + a separate bowl of crispy sage)
Mash cooked potatoes and add salted butter
Then add the brown butter sage. Mix well and top with crispy sage

Latest News

Oven Baked Kale Chips

Oven Baked Kale Chips

Ingredients

Baking the Kale Chips

Tips

Kale and White Bean Stew with Onions, Garlic and Tomatoes

Mashed Murasaki Sweet Potatoes with Brown Butter and Sage

Ingredients

Instructions

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