Finally got my butt in the kitchen to make the kale chips I keep mention trying…
I was surprised at the fishy taste the kale had, kind of what I would think seaweed would taste like. They also go down kind of rough and feel sharp in your throat. Despite that I really liked them! They got a mixed review from the kids.
I had some quality olive oil on hand and gourmet sea salt from a previous Foodzie box (regular sea salt or table salt would work just fine too). The citron salt would be awesome on asparagus and the habenaro had some good heat, it would make a great steak seasoning. I had two weeks worth of kale so made two batches, one with each salt. Though once it was clear the kids were not going to be eating many of the chips I ended up combining the batches.
I have been loving the kale chips in salad, simple salad dressed with oil and vinegar with salad mix from the farmer and shaves of Parmesan cheese. All on top of a rolled out biscuit brushed with olive oil and more citron salt.
source Smitten Kitchen
large bunch of Kale, washed and dried cut into bit size pieces
1 T. olive oil
1 t. sea salt
Bake in single layer on cookie sheet at 300° for 20 minutes.
This salad combo also makes for a great brunch. I topped it with an over-easy egg (minus the biscuit) and a drizzle of balsamic syrup. Yummy! I am hooked on these kale chips, shame it took me so long to finally get around to getting them made.