Q: Why do I make kale ‘chips’ when I don’t like Kale?
A: Because I like balsamic vinegar
Kale is tough and kind of yucky – although not as yucky as mashed cooked turnip – but I can eat a whole head(?)/bunch(?) of it if I put balsamic vinegar on it. The trick is to put a lot of balsamic on it so it doesn't taste like kale. It tastes like crunchy balsamic.
I'm the only one in my family that will eat the rather non-appetizing looking kale. It’s dark green colour turns to yellow/green when cooked. And calling these things ‘chips’ is, to say the least, misleading. They do not resemble potato chips in ANY way. But for the 10 minutes I’m eating them, because kale is a super food, I feel super too.
Thanks to my friend Brenda for these instructions.
|Wash kale. Tear into medium pieces. |
Pour bit of olive oil & lots of balsamic into a Ziploc bag.
Shake & shake.
|Arrange pieces on cookie sheets lined|
with parchment paper
|Bake at 200-250 degrees 45-60 min.|
Don't overcook. They get too crisp.
Leave them a bit limp as they solidify as
|Ta-da! Store in air tight container.|