Kale chips are a great, healthy alternative to the salty and oily chips you can purchase in the grocery store. The key to getting these just right is correctly seasoning them and knowing your oven so you don't overcook them. They have such a great crunch - you'll wonder what you were doing buying chips all these years!
Ingredients
1 bunch kale
½ tsp. salt
Nonstick cooking spray
Instructions
Preheat oven to 350 degrees.
Wash kale. DRY THOROUGHLY. This is the key to crisp chips.
Remove and discard any thick kale stems, and tear leaves into large pieces.
Spread leaves in single layer on 2 large cookie sheets.
Spray leaves with nonstick cooking spray to coat lightly; sprinkle with salt.
Bake kale just until kale chips are crisp but not browned (approx. 12-15 minutes).
You can add this pesto to your favorite pasta, sandwich or even just serve with slices of semolina bread as an appetizer!
Ingredients
1 medium bunch kale, center ribs and stems removed
1 garlic clove, crushed
¼ cup finely grated Parmesan
¼ cup walnuts, toasted
½ cup olive oil
1 tbsp (or more) fresh lemon juice
Salt and pepper
Instructions
Blanch kale in a large pot of boiling salted water (approx. 1 minute). Drain and rinse with cold water to cool; wring dry in a clean kitchen towel.
Transfer to a food processor and add garlic, Parmesan, and walnuts. Pulse until coarsely chopped. With motor running, add oil in a steady stream and process to a coarse purée.
