March 10, 2009
I first made kale chips after attending Supper with Strangers when one of the strangers (Karen) told me about a friend of hers who makes them. She didn’t have the recipe, so I made one up. (Tossed kale with olive oil, sprinkled with lemon juice and salt, baked until crispy.) Isaac loved them. But that was in November, before his taste buds started to “shut down“. Mike and I loved them too, though I have to admit they weren’t perfect.
I forgot all about kale chips until the other night, when Mike and I ate at Blue Hill New York for the first time since Dan Barber opened Blue Hill Farm. I love, love how the menu has evolved to reflect their deep relationship with the farm. One (of many) examples: we were brought, compliments of the chef, a wooden block with nails that speared lemon-spritzed, farm-fresh vegetables and held up perfectly fried pieces of potato and kale. KALE CHIPS!
A little digging online has disabused me of the notion that I am a snack food genius. Apparently kale chips are pretty popular. And so is the recipe I used this time around. Seems cider vinegar is the way to go. It took care of the slightly less-than-perfect flavor of my November batch.
In the spirit of full disclosure… sigh… Isaac did not like these this time around. But I’m sure it has nothing to do with anything rational like FLAVOR (see, Schrambling might be onto something–ha!). Just more picky phase fallout. I had people over and everyone raved. These are worth making–they don’t take long and if your ChowBaby doesn’t want them, you will.
(can be served to kids 10+ mos)
1 bunch organic kale, torn into 1-2″ pieces*
3 tbsp organic olive oil
1 tbsp organic apple cider vinegar
1. Preheat oven to 400 degrees. Whisk oil and vinegar and toss kale in the dressing until thoroughly coated.
2. Line a baking sheet with parchment paper. Place kale on sheet in a single layer and sprinkle with salt. (Keep salt to a minimum if feeding early eaters.)
3. Bake for 15 minutes or so, until crispy. Enjoy.
*UPDATE: I finally got a chance to poke around the sites that posted this recipe (THANK YOU!) and noticed a couple of comments about the size that I suggested for the kale pieces. It brought a type-o to my attention! I originally published 1/2″ pieces when I meant 1-2″ pieces. Ooops! Sorry.