February 4, 2013

Nourish :: Lemony Kale Chips

I'm trying to eat very low-carb to shed some lbs but was dying for some chips the other day. I hadn't made kale chips for a while so I thought I'd try to add some tang to my usual recipe since I love all things lemon. These hit the spot, and the combination of salty & bitter was awesome. Dare I say...they actually had a little bit of a desserty bite to them?? 
{ Kale Chips }
 crispy, salty, delicious, good for you, & fresh with a zesty lemon bite!
you'll need:

1) bag of kale (this one is "cut, cleaned, & ready" so less work for me)
2) olive oil
3) one lemon & something to zest into 
4) microplane grater (last seen shredding denim)
5) two baking sheets 
Spread kale in a single layer onto a baking sheet (you may need two).
Discard any stems or woody pieces. Those won't crisp up.
 Drizzle on a couple of tablespoons of extra-virgin olive oil 
 Sprinkle on a teaspoon of course salt (I prefer kosher - always)
 Toss with your hands to coat leaves with oil + salt 
 Bake 30 minutes, stirring half way through (this image is after 15 min of baking)
While baking, grate the zest of one lemon
Sprinkle lemon zest all over fresh out-of-the-oven crispy kale. 
Toss with your hands or a spatula. 

 lemony kale chips

Preheat oven to 300 degrees. Spread the leaves of curly or flat-leaf kale in a single layer onto a baking sheet (you may need two). Drizzle a couple of tablespoons of extra-virgin olive oil and toss with your hands to coat. Sprinkle on a teaspoon of course salt (I prefer kosher - always). Bake 30 minutes, stirring half way through.
While baking, grate the zest of one lemon. Sprinkle lemon zest all over fresh out-of-the-oven crispy kale. Toss with your hands or a spatula. 

{ Recipe based on one by Martha Stewart }




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