I got one bunch of curly kale. Washed it. Then laid it out on paper towels to dry. I actually ended up pretty much hand drying the leaves so I didn't have to wait.
Then I broke it into bite-sized pieces and placed in a large bowl.
The video on YouTube (Thank you, Mary!) said to sprinkle on 2 teaspoons of olive oil and 1/2 teaspoon of salt (I use Kosher salt). I LOVE olive oil. In fact, I could just about drink it from the bottle (my favorite is Colavita). So I got carried away and probably used more like a tablespoon plus. It was really more than I needed. I also over-salted. So follow the directions and measure out 2 tsp. oil and 1/2 tsp. salt! :)
Then dig in with your hands and rub until all the leaves are totally coated and shiny.
Place in a single layer on two baking sheets.
Bake 350 degrees for 15 minutes.
When they come out, they're a little brown around the edges. They're crunchy and yummy!! I'll do this next time I'm craving a salty snack. Thanks to you ladies for sharing!
Does anyone else have a suggestion for a healthy alternative to snack cravings? Or gosh, who says it has to be healthy?? ;)
Missy
I'm not so sure 'bout these! still looks like a vegetable to me even after doctoring it up! Tempting though since I"m trying to eat better but I haven't gotten over the 'yummy roasted radishes' someone posted on Weight Watchers a few years ago - blech! mine lacked 'something'! ok I'll have to look for kale - I'm guessing it's over with the lettuce and cabbage and stuff in the grocery store?!
ReplyDeleteSusanna
Missy, I love that you did that! And they actually look fun. I love Kosher salt. Chunky. Salty. To die for. ;)
ReplyDeleteOkay, salt really isn't to die for, but you know what I mean, LOL!
Our little Taylor (Lisa's daughter) did an experiment about salt last year... They had to bring in 8 different varieties of salt and do taste tests. So there was Mediterranean sea salt, Kosher salt, salt, etc.
They all tasted like: salt. NaCl... So funny.
Susanna, the radish story... Yummy Roasted Radish... Ummm... right.... Glad you steered me clear of that little gem! Gotta try these with the kidlets, girls. They'll have fun making them and it's a great intro into photosynthesis of leaves.
Cooking As Science: ;)
LOL, Susannah! I actually saw a show on The Food Network yesterday where they roasted veggies--including radishes! I thought I would try that! LOL
ReplyDeleteRuthy, that's so funny about the salt. :) I think I just taste the larger chunks better. Although we received a gift of salted caramels last Christmas, and they had salts from all over the world on top of each. And I could taste subtle differences.
Oh, man. I LOVED those caramels! Will have to see if I can find someone who sells them. :)
Okay, Susanna is right, the Kale Chips still look like veggies - but I'm okay with that. I love kale, and these look delicious! I know what's going on my grocery list this week.
ReplyDeleteI'm not sure I'll be able to get the boys to try them, though...
I've found a new favorite healthy dish. I eat them as a snack, although I think it's really a side dish.
Roasted Sweet Potatoes
Cut sweet potatoes into wedges. Toss in a bowl with olive oil, salt, pepper and cumin. (Yes, that's right. Cumin.)
Put in a 9x13 baking dish and roast at 375 degrees for 10 minutes. Stir the wedges, then roast for another 10 minutes. Stir and check to see if they're done (you should be able to cut one easily with a fork). Go another 10 minutes if needed.
These make a great snack on a chilly afternoon.
Jan, those sound wonderful!! I bet they're sweet as anything. Sweet and salty--a combo I love!
ReplyDeleteBTW, my kids actually liked the kale chips! My son--who almost never eats veggies except for broccoli and asparagus--declared them "pretty good" and put several on a plate (to eat with the chocolate chip cookie). LOL
well I wanted to like the radishes but I think it has to do with me and ovens just not getting along - I don't think mine r roasted they're suppose to be little 'peppery gems' mine were peppery and still kinda hard and tasted like a radish..I'd been better off slicing them really really super duper thin in a salad..if that!
ReplyDeletethe pics always look so good of roasted veggies but mine just dont' come out right.
Susanna
Susanna, I have to laugh! I once roasted garlic and swore I'd NEVER do it again. It turned out terrible. Made the house stink so bad we had to leave! LOL
ReplyDeleteSo I totally understand. :)
Missy! I love roasted garlic!
ReplyDeleteMaybe you burned it?
Or didn't wrap it in foil?
Whatever you did, you'll have to try it again -
Preheat your oven to 400 degrees.
Place a square of aluminum foil on a baking sheet. Cut ¼ inch off the top of the
head of garlic and place cut side down on the foil. Drizzle the olive oil over
the garlic, and then wrap the foil up around the head to make a bundle. Place it
in the oven and roast it for about 45 minutes, or until golden brown. Let cool.
Squeeze the cooked garlic out of the top of the head into a bowl. Add to mashed potatoes for to-die-for garlic mashers.
If it stinks your house up this time, then you have my permission to throw in the towel!
LOL, Jan. I'll give it one more try, then. I have no idea what I did wrong. I just know how much I love it all mashed up with olive oil to dip bread in. So it's worth another try!
ReplyDeleteDefinitely interesting, Missy. Not sure if I'll be trying that one or not. I think I'll just stick to carrots and hummus.
ReplyDeleteJAN, et al, to take care of that roasted garlic smell in the house, cut an orange in half and pour a tablespoon or so of salt on top of each, then set them around the house. Believe it or not, they actually absorb the odor. Had seen this TV, was skeptical, but after roasting some garlic the day of a party and having the house reek, I was willing to try anything. By party time, all smelled fresh again. Who knew?
Mindy O
Mindy, I've never heard of that trick! Will try it!
ReplyDeleteMindy - I'm going to try it too!
ReplyDeleteAlthough not for the roasted garlic smell - love that - but I live with this dog who is...well...lets just say he's getting up there in age, with all the wonderful...um...things that accompany old dogs...
Sorry. We'll go back to talking about food...
Um....when they come out of the oven are they really crispy (like a chip) or are they still...kaleish? I'm a vegetarian and all and I like my kale lightly steamed and love it mashed with potatoes and garlic (yummers) but not so sure about this one. I'll be brave and try it though. Y'all can't be wrong about it...and I am Irish after all. Hey, it could be a new St. Patrick's Day food!
ReplyDeleteKav, yes--the kale chips are crunchy. Very yummy. I'm so excited you tried them, Missy! I haven't had them for a while. You all are making me put kale on MY grocery list for the week, too. The farmers' market doesn't seem to have it anymore.
ReplyDeleteAnd roasted garlic? To die for also. I sometimes mix it in with cream cheese for on crackers. Also put it on home-made pizza. Yum.
Valerie, you're making me very glad that I went ahead and picked up two heads of garlic over the weekend!
ReplyDeleteLOL, Kav. Well, they are still kale-ish, but they feel almost like a really thin chip in your mouth. Kind of a strange experience! :) Some of the really thin ones that get more done almost seem to disintegrate when you bite. And they make an audible crunch! :)
ReplyDeleteok- so these don't sound 'chip-ish' enough to scoop up dip or hold salsa! I take it these aren't like the 'veggie' chips at Whole Foods? the ones with the green bean shapes and the others are carrot and other veggies? I'm gonna have to look up how to roast veggies and keep trying I suppose..practice makes perfect but darn it I've practiced on bread at least 3 times and each has been a flop. :-(
ReplyDeletehmm I've never tried to roast garlic - heard it was kinda delicate and well, if I can't handle a tough radish in the oven no way I'm doing something I've been warned about!
Susanna
Missy, you did it! I'm so proud of you!!!
ReplyDeleteI probably should have mentioned that I usually use less of the olive oil.
Susanna, no, they don't have that kind of bulk to them. They really do sort of disintegrate in your mouth.
Jan, I love the roasted sweet potato wedges but I've never tried adding cumin. Will have to give that a try.
This is very intriguing. What's the carb content of Kale I wonder...let me go see...
ReplyDeleteCarbohydrate and Fiber Counts for Kale
•4 oz. (¼ pound) raw kale: 9 grams effective (net) carbohydrate plus 2.5 grams fiber and 56 calories
•½ cup cooked kale: 2 grams effective (net) carbohydrate plus 2 grams fiber and 17 calories
Glycemic Index for Kale
As with most non-starchy vegetables, there is no scientific study of the glycemic index of kale.
More Information about the Glycemic Index
Estimated Glycemic Load of Kale
•½ cup cooked kale: 2
•4 oz. (¼ pound) raw kale: 4
VERY GOOD@!!! Beats pretzels!!
LOL, Tina! Yeah, I felt much healthier eating it than if I'd eaten pretzels. The only thing I worried about was the fat since I got carried away on the oil. But I'll do better on that the next time. :)
ReplyDeleteBTW, thanks for the nutritional info!
ReplyDeleteFingers crossed, Jan. I'm about to make the roasted garlic right now!! :)
ReplyDelete