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 they cool |
Ta-da! Store in air tight container. |
1 comment:
Thanks Connie - I'll have to try this =D
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