I'm Bram and this is my food. I'm all about being creative in the kitchen and inspiring other people to get into cooking. If you're looking for delicious ethnic food, comfort food, healthy meals, sweet desserts, seasonal snacks and restaurant recommendations then you've come to the right place. You can follow me on Instagram and Twitter (@FoodByBram) to see more of my dishes. I am also one of the top 50 home cooks who competed in the first season of MasterChef Canada.
Wednesday, 13 November 2013
These are simple, sensationally good for you and oddly addictive. Sometimes when you crave something crispy/crunchy but don't want to binge on empty calories these are a great solution. They are so much like potato chips (you may call them "crisps" in your country). Autumn and winter are the prime seasons for kale. It's one of the healthiest things you can eat and there's not a single person who wouldn't benefit from it. Kale has everything: protein, calcium, iron, vitamins, antioxidants, fibre, minerals... it's basically delicious medicine. When something is that good for you it's always nice to find new and interesting ways to eat it. The idea of kale chips is not new or even original, but if you've never tried making them, you don't know what you're missing. The only ingredients you need for great kale chips are kale, olive oil and salt. You can do so much to these though. Pepper, sugar and/or any dry spice you like. For instance, I added 1/2 tsp of cayenne pepper to these and made spicy kale chips.
There's no point in making an actual recipe as this is really something you throw together.
Take some fresh kale and wash it and dry thoroughly. It's crucial that they be dry or else they will steam and not crispen up. Grab the base of the leafy part and simply pull the leaf from the stem for each one. The stems are tough and not palatable but do work in stock. Any part of the stem that comes off with the leaf is soft enough to eat. Tear the kale into bite size pieces and add a little olive oil. For one bunch of kale, 2 tbsp of oil would be plenty. Massage the kale until every leaf is very lightly coated. Add any spice you like at this point, but not salt. Salt draws out moisture and you risk ruining the texture of the chips. Only season with salt once they come out of the oven.
Line the prepared kale on a baking sheet in one layer. Do not overlap them or bunch them together or they will steam and wilt instead of going crunchy. Place the sheet in a preheated oven (350 F/175 C). About 18 minutes later you will have your very own homemade kale chips. Season with fine salt and serve. Note, they will shrink a bit after baking.
Not only do they make a great snack but they can be a creative garnish for your winter meals. They are so shatteringly crispy you'll have to try them to believe it.
I hope you give these a go. So simple, what do you have to lose?
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