Ok, one small warning with this post – you have to actually like kale to like this dish. I think that was my issue, that I’m just not the world’s biggest kale fan.
For those of you unfamiliar with kale, it’s a dark green that is a member of the cabbage family. It is supposedly one of the healthiest veggies out there, high in lots of vitamins and nutrients and may also have anti-cancer properties. There are different types of kale. The kale I used here was what I found at my local farmer’s market, which I think was a form of red russian kale, though I could be wrong. I have heard from a number of people since making these that the tastiest variety is dino kale, so that may have had something to do with it. I suggest trying to find dino kale when making these chips, maybe the variety I used just wasn’t the best for making “chips”.
To me, kale is one of those more bitter dark leafy greens that needs to be made with cream and butter or cheese in order to be yummy, kinda like how I would use swiss chard. Which is how I used the rest of it by the way, in a rich creamy sauce lol. I’m not completely done with kale, though. After all curly kale was awesome in the Portuguese soup I made a few months ago. So I’ll keep trying. Using different varieties, and other recipes too. The kale chips weren’t bad, but they were just “ok” to me. However, I don’t think that was the recipe’s fault, I think it’s me just not really being a lover of kale.
I saw this over on Ellie’s blog Vintage Victuals, who got the recipe from Woman with a Whisk. The ingredients are simple – pieces of kale, olive oil, vinegar, salt, and pepper. I also added in some italian herbs. Just toss the leaves and roast in the oven at a high temp until the kale leaves turn crispy like “chips”. It’s a cool finger food snack for sure!