Last fall, one of my small friends introduced me to butternut squash chips. Â Sliced thin on a mandolin and gently fried in sunflower oil, this little guy would literally stand at the stove waiting for more. Â As hard as I tried to re-create them the same way his mom (and Tyler Florence) can, I couldn’t do it. Â I bet I made no less than 10 squash into either smush piles or a burnt, oily mess last fall. Â I finally resigned to my Whole Grain Milling tortilla chip. Â There just aren’t that many choices for a locavore who wants to get their crunchy, salty, junk food on.
Kale chips are not a new thing to the foodie world, but they are a new thing in my kitchen. Â After last year’s disappointment with the squash, when I saw the kale at the farmers’ market on Sunday I knew I was ready to make a veggie chip comeback. Â My first batch was completely burned. Â Charcoal black and smoking when I pulled it out of the oven. Â Not a great start, but an easy fix. Â I adjusted the oven temperature lower, reduced the cooking time, and checked a little more closely for towards the end.
No…they aren’t a classic potato chip and they don’t have the same savory crunch as the butternut squash chips. Â But if you’re new to kale, or not sure what it’s good for besides garnish, this recipe is a good place to start.
1 bunch of kale
2 Tbsp. sunflower oil
2 Tbsp. parmesan cheese, finely grated
salt and pepper
1. Pre-heat oven to 325Â°F.Â Wash kale and thoroughly dry. Tear leaves from stalks and rip into large pieces. Place on a baking sheet. Drizzle with oil and toss to evenly coat. Spread in an even layer on sheet and sprinkle with parmesan. Salt and pepper to taste. Bake for 10 minutes, stirring with a wooden spoon half way through baking. Â Remove from oven and serve immediately.