Monday, July 16, 2012

Vinegar Kale Chips 2 Ways

Kale Chips, getcher Kale Chips!!! Kale Chips Two Ways, Sweet n Salty, or Vinegar and Salt.  I feel like a vendor at the beach with popcorn. These things are flying off the pan as fast as I can make em. And last night as we were eating Kale Chips with garlic and paprika on them, I thought hmmm these would be good with salt and vinegar I bet! So I looked around and found this article: and apparently I'm not the only one. I also looked up Vinegar and Salt Potato Chips, because that's what I was emulating here. But it wasn't until afterwards, when I didn't quite get that vinegar pop that I went searching for that old flavor I was looking for that reminds me of the board walk. And this recipe from Bon Appetit had the trick. VINEGAR POWDER! I had no idea it even exists. I will have to keep my eyes open for some, because I think that would be more likely to get from hmmm that's a nice light vinegar and salt flavor, to WOW! Yes! Check it out:

I'm not saying the Vinegar and Salt Kale Chips aren't delicious, but I am saying I much prefer the Sweet and Salty version. We will see what Patch  and Carlie say. Or try them both and let me know what you think for yourself!

- I have made Kale Chips quite a few times now, and I have discovered that the temperature I'd previously used was too high. I think it worked when I stuck the Kale in the oven without preheating first. But now that I've learned to preheat the oven consistently, (shocker) I had to bring the temperature down to avoid burning.
- If using black Kale, expect a slightly darker leaf at the end, but you still want to avoid over browning as the chips become bitter if burnt. So just cook until crisp, even if you have to keep checking. Sometimes I take the smaller bits off first and leave the larger bits on there to cook a bit longer.
- a teaspoon of baking soda in a large bowl of water is great for washing leaved veggies. Just put the leaves in the water and swish them around, the dirt will fall to the bottom


Vinegar and Salt Kale Chips:
1 Tablespoon Olive Oil
1/2 Tablespoon Red Wine Vinegar
1/2 Tablespoon White Vinegar
Salt to taste

Sweet and Salty Kale Chips:
1 Tablespoon Walnut Oil
1 Tablespoon Pear Balsamic
1 dash of Cinnamon

Wash Kale and dry well. I'm told a salad spinner works great for this, but if you don't have one you can dry them by hand by pressing them between super absorbent towels.
Break Kale into chip sized pieces, and then they will cook down to popcorn sized or larger
Place in large, dry bowl
Add ingredients
Stir well
Lay out on non stick baking sheet
Cook at 350 degrees Fahrenheit for 3 minutes, then turn over and cook until crisp. If edges start to brown, pull them out.

Let me know what fun recipes you come up with!


Holeyjen said...

Pear balsamic sounds fabulous. I think it needs to be added to my pantry!

Sean-Michael said...

It really is amazing.