Kale is the new sexy vegetable that is on every menu this summer
and I am definatly a fan However, please be cautious when trying to make a kale
salad at home. Kale does have an overwhelming taste, especially when it is raw
and you have to make a dressing that counter acts the bitterness of the leaves.
I recommend using lemon-based dressings, the acidity counter acts with the
bitterness of the leaves. The best way people are using kale is making
various flavours of Kale Chips. The flavours are endless; I have seen kale
chips flavoured in garlic, sea salt, parmesan, lemon and so on. I found a great
Asian inspired sesame and soy recipe that is amazing!! It’s really salty and crunchy, just the way I like
my chips and oh so healthy! I finished a
whole bowl in minutes!
Adapted from Cup of Jo (
Here)
You'll need:
A bunch of kale (either curly or lacinato—they’re both good, but
texturally, I prefer curly), center stems removed, washed and dried
thoroughly
1 tbsp. sesame oil
1 tbsp olive oil
1 to 2 tsp. soy sauce
1 tbsp. sesame seeds (optional)
What to do:
Preheat your oven to 350F.
- Tear the kale into large pieces and place them in a bowl. (NOTE: I have to stress how important it is that your kale is dry.
Otherwise, the chips will turn out soggy.)
- Next, add the oil, soy sauce, and
sesame seeds, and toss it all together with your hands. You want each piece to
be glistening, but not so much that any of the oil or seasoning pools at the
bottom of the bowl. You can also taste a piece at this point. It shouldn’t be
too salty, because the taste will condense in the final chip. Feel free to add
a little more soy sauce if you’d like, though.
- On 1 or 2 baking sheets (with or without parchment paper), lay the
pieces out flat.
- Bake 6 minutes to 12, so the first time you make these, keep a close eye
on the chips.
- You want to take them out before they're completely crisped—they'll
still be a little soft in the middle.
- You may need to experiment a little with the timing to get it right.
Once out of the oven, they’ll cool very quickly. Enjoy!
Labels: Eats
