lookingforlissa

Escape your life for a little while — come play in mine.

Kicking potato chips’ butts halfway into next week

Posted by Lissa on March 30, 2010

A.K.A. Kale chips!!!!

Feather-light, salty and crispy, these little green morsels beat potato chips all hollow. I got the basic recipe from Lyn but it’s simple enough that I’ll re-post here:

Preheat oven to 350°.  Snap the leafy part free from the stem, wash, and spin dry.  Slice out the stems and arrange the leaves on a [foil-lined] cookie sheet*.  (I’ve seen some recipes that tell you to cut them into three-inch chunks. While it takes a little more room, I find it easier to keep the pieces as big as possible; it allows you to turn them more easily.)  Use a Misto to spritz the leaves with olive oil then lightly season.  (Per the recipe, I used salt.  Next time I may try Montreal Steak Seasoning . . . or perhaps some BACON SALT!)  Turn the leaves over; spray-and-season the other side.  Cook at 350° for five minutes, then turn the leaves over.  Pop into the oven for another five or so (keep checking on it) until the leaves break into pieces when you bend them.

These were DELICIOUS.  I couldn’t help eating a bunch last night — I, er, ate all the ones that were over-browned so Mike wouldn’t have to, you see — and saved the rest to serve as an appetizer for tonight’s dinner.  This sounds like a super-happy snack for the weekends!  Enjoy!!

*I don’t think the foil is really necessary, but my sink is small and washing cookie sheets are a major pain, so I use it.

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2 Responses to “Kicking potato chips’ butts halfway into next week”

  1. I steam greens with a little salt sugar and a smoked turkey leg
    http://www.foodnetwork.com/recipes/alton-brown/pot-ogreens-recipe/index.html

    I’d say the bacon salt will go VERY well. May have to try these!

  2. Tam said

    I, er, ate all the ones that were over-browned so Mike wouldn’t have to, you see

    Oh, you! Always thinkin’ of the other guy! 😉

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