http://www.foodess.com/2012/01/salt-vinegar-kale-chips/ 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: http://www.bonappetit.com/recipes/2011/10/salt-and-vinegar-potato-chips
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
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!
Topics of Discussion
accidentally gluten free allergies Aquaponics Arizona blogging books bread breakfast brunch carnivore Chili Comfort Foods dessert diabetes dinner dressing drinks dry foods DTOUR emergency Equality Weight Loss Challenge exercise Fibromyalgia flexitarian food intollerance food monster food storage Freeganism FUNdraiser gardening gluten-free grow your own food health health update holiday food home grown italian juice juicing Link living green local foods LOVE IT low carbs low sugar lunch main meal meal plans Meatless Mondays migraines mindfulness MoM prepping preserving produce protein Raw recipes resources restaurants reviews salad shopping side dish smoothies snack snacks soup Sprouts stores sweets teamwork thyroid vegan vegetarian weight loss weight watchers writing