Sunday, March 13, 2011

Paige Prewitt's Kale Chips

Regular Cornbreadian (and also designated Cornbread Supper Angel) Paige Prewitt brought Kale Chips to Supper twice in a row, causing the Cornbread Establishment to beg--beg abjectly, ladies and gentlemen--for the cooking instructions. Paige being Paige, we had a good idea there was no standard recipe involved, because Paige's wonderful food derives from her good cooking sense, applied to what she has on hand. So, a request for a Kale Chips Guide meant that Paige would have to write down what she does by instinct. And -- she did!!

Here's the secret for these amazing vegetables-masquerading-as-snack-food. Thank you, Paige!

Kale Chips

1 bunch of Kale - flat or curly
1 T olive oil (don't overdo the oil)
1 t kosher or sea salt (don't overdo the salt either)

Cut the stem out of the middle of all the leaves. Tear the leaves into bite sized pieces. Toss with olive oil and a bit of salt.

Bake at 350 degrees for 13-15 minutes. The curly kale varieties will take a little longer than the flat kale. But be careful not to burn. I place my pieces on parchment paper in a single layer. I stir them toward the end of the cooking period.

There are lots of options - Sprinkle with vinegar after they are cooked, toss with garlic or smoked paprika.

Bet you can't eat just one!

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