ondragstart='return false' onselectstart='return false'>

© 2012 Jessie Kaufman. These photos and content are protected by US Copyright laws. It is unlawful to reproduce, publish, or edit this content without permission.

Friday, March 23, 2012

Kale & Bok Choy Chips

© 2012 Jessie Kaufman

Do people ever recommend a movie to you that is so out of what you'd ever be interested in that you're like "Yeaahhh, I'll check it out" fully knowing that you never will?

That's how I used to feel about kale.

So here's the thing. Anyone that tells you kale chips taste like potato chips are lying. Or they've never had a Dorito. Both no-no's in my book. Don't lie to me about what healthy food tastes like, you're just gonna get my hopes up and make me go on a Taco Bell bender. Kale chips taste more like crispy brussel sprouts. I've lost you. Keep reading. You can do it. The beautiful thing about kale chips though, is that you can mask that flavor and still end up with a healthy, semi-good tasting "chip."

I can't eat a lot of salt. I have Meniere's disease. Meniere's sounds scarier than it is. Basically the fluid in my ear is unlevel and that makes me clumsy, dizzy, and generally a buzzkill to be around if I don't take my anti-nausea pills. It also makes my ears hurt a lot when I fly, even if I take 10 Sudafeds, chew gum, and apply warm water to my ears. Salt makes you retain water, which makes my fluid even more unlevel, so if you're noticing the lack of salt in my recipes, that's why. Plus, I figure, it doesn't hurt to keep you guys healthy too.

Anyway, Kale Chips. I know his recipe has been done a billion times before but there's something different at the end.

Kale Chips
serves four
adapted from  Gluten Free Girl.
1 bunch of kale, depending on how big your bunch is, you may have extra. That's ok- it keeps well.
2 tbsp good Quality Olive oil
1/2 tsp each of spices of your choice, unless it's pungent. I'd only do 1/4 tsp of something like curry or garlic powder. 


Preheat oven to 450. Wash the kale. Strip the leaves from the stalk and rip in to 2 inch pieces. About 3 cups of kale pieces will fill one cookie sheet. 
Place the kale in a bowl. toss with olive oil and your spices. 
Lay the kale flat on the cookie sheet. 
Cook for 8-10 minutes or until kale starts to brown. 
Serve immediately. 

In my experience the best ways to flavor them are:

curry+corriander (an idea I got from Chef Ariella)
garlic powder +parmesan
tumeric+saffron
a fruity balsamic vinegar & pepper flakes

P.S. You want to know what else is aweome? Bok Choy Chips. Follow the same instructions. These taste more like potato chips.

Have you made these before? What's your favorite saltless way to flavor them?

6 comments:

  1. WOW!!!! AWESOME! I LOVE THIS ARTICLE and YOUR PHOTOGRAPHY IS OUTSTANDING! THANK YOU SO MUCH!

    I look forward to collaborating on a recipe sometime in the future!

    Wonderful addition!!!

    Best, Ariel

    ReplyDelete
  2. I need to get on this wagon as well! I've had kale and thought of making these, but resort to kale and sausage soup!

    ReplyDelete
    Replies
    1. Yes, you do. ;) I honestly liked the bok choy better, thinner, but didn't taste bitter.

      Delete
  3. I made kale chips several times but it was an outdoor dinner and breezy. Half of it flied right off of the plate with the wind. Did not expect that. But the rest was good. Now if you say bok choy was more like potato chips, I am willing to try that one, hoping they will stay on the plate actually :)

    ReplyDelete
    Replies
    1. they're not thick, but they taste more like chips. :)

      Delete