Spicy Kale Chip
#ourtablestories | Vol 28
There are times we wanted something snack on. Store bought potato chip are easy to find yet it is so unhealthy. This we decided to make our very own version of chip. Just like potato chips, but, you know, not fattening. The fact is, they are nothing like potato chips – they don’t taste like them, and they don’t have the same texture. But they are addicting and it is Spicy Kale Chip. xoxo, Le Plain Canvas.
200g of walnut 150g of sunflower seed 80g of olive oil 2 tbsp of sweet paprika 1/2 bunch kale leaves salt and pepper to seasoning 1/2 teaspoon smoked paprika
Part 1: Preparing the Kale
The first time I’ve a Kale, I didn’t know the steam is hard and woody. I’m sure you won’t be a fan of chewing through woody baked kale stems. You can remove the stems very quickly by grabbing the base of the stem with one hand and pushing outwards along the stem to slide off the leaves. Works like a charm!
Remove the stems and tear leaves into large pieces. Wash and thoroughly dry the leaves before beginning. If the leaves aren’t properly dried, the water can “steam” the kale chips while baking leading to soggy chips! We used cloth and hair drier to dry them but if you have a salad spinner you can use them too.
In a blender, blend the rest of the ingredients till mesh. Add kale leaves into a large bowl. Massage in the seasoning until all the nooks and crannies are coated in them.
Part 2: Seasoning the Kale
After drying it’s time you season them. “Massage” the seasoning into the leaves to ensure all the nooks and crannies are coated. Adding oil in the seasoning also helps the spices stick to the leaves. For the seasoning other then the usual oil we make a spicy nut spread. With the walnut and sunflower seed it just upgrade the flavor of the kale chips.
Part 3: Baking the Kale
I used to dump all the kale into a very thick layer on the baking sheet and hope for the best, but doing this tends to lead to soggy, unevenly baked kale chips. I’ve learned to be a bit more patient and spread them out into a thinner layer on each baking sheet. Be sure to rotate the baking sheet half-way through baking. There’s no real need to flip the chips unless you have the patience for it.
The key of crispy kale chips is baking them in low temperature like baking meringue. Like meringue, we’ve found that waiting just 3 minutes allows the kale chips to crisp up even more once they are out of the oven. Just like baked cookies or roasted chickpeas, kale chips really firm up even more when cooled. Those 3 minutes will feel like hours though. We won’t lie.
Vol 28 | Spicy Kale Chips
Techniques you’ll be well on your way to kale chip bliss. Or maybe you already are, in which case, feel free to skip ahead to my All-Dressed Baked Kale Chip recipe below and get crunching! Ok, here are my top tips for baking the perfect kale chips. No dehydrator required. xoxo, the sister.
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