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Crispy Kale Chips
2014-03-18
https://www.metro.ca/userfiles/image/recipes/croustille-de-kale-10000.jpg
PT05M
PT12M
PT17M
Preheat the oven at 300° F (150°C).Remove the centre stems of the kale leaves and cut them in chip-sized pieces about 2 ½ inches (6.35 cm) by 1 inch (2.5 cm).Place the kale leaves in a bowl and add the olive oil.Sprinkle with a touch of salt ans toss lightly.Place the leaves in a single layer on a cookie sheet.Bake for 6 to 7 minutes on each side, or until nice and crispy.Make sure you take them out while the leaves are still green. Once they turn brown, they’re overcooked and they will have a bitter taste.
4
Chef Caroline McCann
3
13
5
2
6 cups (1 1/2 L) kale leaves, washed and patted dry
2 Tbsp. (30 mL) olive oil
1 pinch of salt
Crispy Kale Chips
4
cups
0:05
Preparation
0:12
COOKING
0:17
TOTAL TIME
Ingredients
-
6 cups
(1 1/2 L)kale leaves, washed and patted dryYou might like:
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Flyer Deal
(1)
RED OR GREEN SWISS CHARD
2 for $5.00
PRODUCT OF ONTARIO GREEN OR BLACK KALE, DANDELION OR COLLARD GREENS PRODUCT OF ONTARIO
-
2 Tbsp.
(30 mL)olive oilYou might like:
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Flyer Deal
(1)
BERTOLLI OLIVE OIL
$5.99 ea.
500 ml SELECTED VARIETIES
-
1
pinch of salt
Preparation
Preheat the oven at 300° F (150°C).
Remove the centre stems of the kale leaves and cut them in chip-sized pieces about 2 ½ inches (6.35 cm) by 1 inch (2.5 cm).
Place the kale leaves in a bowl and add the olive oil.
Sprinkle with a touch of salt ans toss lightly.
Place the leaves in a single layer on a cookie sheet.
Bake for 6 to 7 minutes on each side, or until nice and crispy.
Make sure you take them out while the leaves are still green. Once they turn brown, they’re overcooked and they will have a bitter taste.
Source :
Chef Caroline McCann
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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