Today’s CSA challenge: Kale and Chard
I low carbed for about 3 years, and I always had a hard time finding a crunchy low carb snack. I tried all sorts of things – even pork rinds – but I was never able to find something satisfying. I started reading about kale chips in the blogoverse around this time, and while I was intrigued, I wasn’t nearly the food experimenter that I am now. I did try them once, but I don’t think I cooked them enough and they just tasted like slightly warm kale leaves. Blech.
After that failed experiment, I avoided kale chips until this past May when I visited my sister, who had a recipe we wanted to try out. In order to avoid my previous mistake, we cooked them for 30 minutes. This made them crispy, but unfortunately, they were too dried out. Another less than successful attempt.
Fast forward to two weeks ago. We got some kale and chard from our CSA, which languished in our refrigerator for about a week. We hate wasting food, especially our CSA veggies, but we didn’t know what to do with the limp leaves. Since eating them fresh seemed out of the question, I decided to give kale chips one more try.
I almost overcooked this batch, too. When I first peeked into the oven to see how they were doing, they didn’t seem to have changed color or texture. Thankfully I poked at one of the leaves and discovered it was crispy. I took them out immediately, and we devoured them in less than 10 minutes. They were perfect - crunchy and salty and delicious. I didn’t feel like they were a perfect replacement for potato chips, but they definitely satisfied my salty/crunchy craving.
What seasoning (other than salt and pepper) have you added to kale chips?
Kale and Chard Chips
Kale and chard leaves
1/2 – 1 tablespoon extra virgin olive oil
sprinkle of salt
sprinkle of garlic powder
Pre-heat oven to 325.
Cover a baking sheet(s) with parchment paper or a silicon mat.
Rip up the kale and chard and place in a bowl. Drizzle a little olive oil, salt and garlic powder on top and mix with your hands.
Spread the kale leaves out over the baking sheet without any overlap and bake for 11minutes. Poke the leaves to see if they’re crispy, even if they don’t look any different. Once they’re crispy, take them out right away, since you don’t want them to be overcooked. Eat immediately.