Today is Tuesday and time to try out bookmarked recipes! That is exactly what I did. I tried the baked crispy kale from here. They turned out pretty good. A friend forwarded the link to this recipe and I am glad she did. This recipe is certainly a keeper. This is this Tuesday’s Bookmarked Recipe. I have some leftover crisps from dinner and am munching on them as I draft this post.
Total Time: 25 – 35 minutes
Preparation: 10 – 15 minutes
Baking Time: 15 – 20 minutes
Serves: 2 (depends on how/when you serve it)
- 1 bunch Kale or 180 gms / 6 oz. cut Kale leaves
- 1 – 1 ½ tablespoon Oil
- Salt to taste
- Pre heat the oven to 350 F.
- Wash the kale properly and tear them into bite size leaves. Discard the thick stem. I tore the leaves along the thick stem.
- Run it in the spinner several times to dry the leaves.
- Line a baking sheet with parchment paper and spread the leaves on it. Using a paper towel, dab it over to leaves to remove any excess water. It is crucial to dry the leaves as much as possible, otherwise would end up with soggy crisps.
- Sprinkle olive oil over the leaves and toss them properly. I used 1 ½ tablespoon oil and left I could have used little less too.
- Bake in the pre heated oven for 12 – 20 minutes. Check after 12 minutes to see if the leaves are crispy. If not, toss them around and bake for few more minutes.
- Remove from oven, sprinkle salt and dig in! Can be served as a side dish or as a snack.
- I feel the kale might have become even crispier had I baked in two sheets.
- These crisps reminded me a lot of amaranth leaves (thokakura in telugu) deep fried in oil and sprinkled with crushed garlic, chili powder and salt, my aunt use to make when we were growing up. That was the most delicious amaranth fries I had ever had. Off course, anything deep fried is delicious! Next time I bake kale, I will consider sprinkling some garlic along with oil to replicate my aunt’s deep fried amaranth leaves. Wonder how it might turn out.
This day in 2010: Brinjal Raita