Kale Chips
Use your over or dehydrator for this recipe. Kale chips are crisp, tasty and a family favorite. Kale grows prolifically through the Summer & Fall in Park City. Give it a try - if this recipe is as popular at your house as it is mine, you'll be glad to have your own kale crop.
1 VERYlarge bunch kale
2 Tab. olive oil
2 - 3 large cloves garlic, minced
Sea salt & freshly ground black pepper
Rinse kale and pat dry thoroughly. Remove and discard thick ribs (very important!) and roughly chop leaves. Pat leaves dry again. Toss with olive oil, garlic, salt and pepper in a large bowl.
Note: An easy way to rinse greens is to roughly tear them up then soak them 3 - 4 times in a large bowl of cold water. Roughly chop the cleaned greens & place them in a salad spinner to dry them. If they aren’t dry enough, the olive oil won’t stick to them well.
Oven Method:
Preheat oven to 400°F. Spread prepared kale on a large rimmed baking sheet. Kale does not need to be in a single layer, as it will shrink in volume as it cooks. Bake for 20 minutes, stirring every five minutes or so, until leaves are crisp on edges and slightly browned.
Dehydrator Method:
Turn dehydrator to 125 degrees F. Spread prepared kale on dehydrator racks in single layer. Dehydrate for 2-3 hours or until leaves are crisp.
1 VERYlarge bunch kale
2 Tab. olive oil
2 - 3 large cloves garlic, minced
Sea salt & freshly ground black pepper
Rinse kale and pat dry thoroughly. Remove and discard thick ribs (very important!) and roughly chop leaves. Pat leaves dry again. Toss with olive oil, garlic, salt and pepper in a large bowl.
Note: An easy way to rinse greens is to roughly tear them up then soak them 3 - 4 times in a large bowl of cold water. Roughly chop the cleaned greens & place them in a salad spinner to dry them. If they aren’t dry enough, the olive oil won’t stick to them well.
Oven Method:
Preheat oven to 400°F. Spread prepared kale on a large rimmed baking sheet. Kale does not need to be in a single layer, as it will shrink in volume as it cooks. Bake for 20 minutes, stirring every five minutes or so, until leaves are crisp on edges and slightly browned.
Dehydrator Method:
Turn dehydrator to 125 degrees F. Spread prepared kale on dehydrator racks in single layer. Dehydrate for 2-3 hours or until leaves are crisp.
