About the Kale Chips…

We finally made them. Both of us really like kale, so it doesn’t tend to stick around our house long enough to experiment. Well, today I cleaned out the fridge and made a salad with a mix of a little everything (napa cabbage, escarole, parsley, radicchio). I noticed a bag of kale we’d forgotten about. So I decided today was the day!

I really like them. To me they taste like toasted pumpkin seeds. Very, very delicate pumpkin seeds. I don’t think they taste anything like cabbage once baked. Matt thought he could still taste some cabbage flavor. They are just prescious. Not too much to look at, so no pics with this blog but definitely worth a try. I’ve had two CSA members try them this week. One still doesn’t like kale…oh well, at least she tried! The other said it was the first time her husband ate kale and enjoyed it. Success!

Kale chips will definitely be on my list of things to make again. The only down side is that they don’t store well. I’m letting them cool completely before storing, although it looks like we’ll eat most of them tonight anyway. But, was hoping to take a couple to work tomorrow and see how they are the next day.

How about the rest of you? Did you try the kale chips? If so, what did you think?

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3 Responses to About the Kale Chips…

  1. nicole says:

    We haven’t tried them yet…. but I wanted to share this recipe for a napa cabbage salad. I LOVED IT!

    1 teaspoon finely grated fresh lemon zest
    1 tablespoon fresh lemon juice
    1 teaspoon Dijon mustard
    1/4 teaspoon salt
    1/2 teaspoon black pepper
    1/4 cup extra-virgin olive oil
    1 (1-pound) Napa cabbage
    1 (6- to 8-ounce) firm-ripe avocado
    3/4 pound cherry or grape tomatoes, halved
    Preparation:
    Whisk together lemon zest, juice, mustard, salt, and pepper in a small bowl until smooth, then add oil in a stream, whisking until emulsified.
    Tear enough cabbage leaves from ribs into bite-size pieces to measure 7 cups, reserving thick ribs and remaining leaves for another use.
    Quarter avocado lengthwise, then pit and peel. Cut into 1/2-inch pieces.
    Toss cabbage leaves, avocado, and tomatoes in a large bowl with just enough dressing to coat.
    Read More http://www.epicurious.com/recipes/food/views/Napa-Cabbage-Tomato-and-Avocado-Salad-236677#ixzz1SkzvadVQ

  2. Photo by Photo by Photo by Photo by Photo by Add to Recipe submitted by 05 04 07Kale ChipsIngredients use 1 bundle kale torn to chip sized pieces olive oil spray as needed Kosher salt to tasteDirections 1. Spray cookie sheet and kale pieces very lightly with olive oil spray.2. I ate an entire bunch of kale while watching a movie and it was delicious.

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