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Sunday, November 25, 2012

Kale Krisps

Menu Notes: This was a salad accompaniment in my Thanksgiving Menu 2012

The Ingredients:
  • 10 to 12 leaves of kale
  • 15 ml (or 1 tablespoon) of salad grade olive oil
The Method:
  1. Cut along both sides of the center stem of each kale leaf and discard the stems.
  2. Rinse the kale pieces and dry them by first spinning in a salad spinner then leaving them uncovered in the refrigerator overnight.
  3. About an hour before serving, heat the oven to 121°C (or 250°F).
  4. Toss the dried kale pieces in the olive oil by shaking them with the oil inside a larged covered container, until each piece shows a fine layer of oil on both sides. This can take several minutes.
  5. Lay the kale pieces in a single layer on a cookie sheet or a rectangle of aluminum foil.
  6. Place in the oven for 45 minutes. If kale pieces are not light and crunchy, keep them in the oven and check every 5 minutes until they are done.
  7. Serve within 10 minutes of cooking them. If they get limp, place them in the oven at the baking temperature and check every 5 minutes until they are crunchy again.

Kale Krisps

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