Kale Chips

[Guest guest]

Haven't tried making these yet, but they sounded good, so I thought I

would post the recipe.

1 bunch kale, cleaned and dried

2 tablespoons olive oil

sea salt

cayenne pepper (optional)

Heat oven to 425-450 degrees. Cut stems from the kale stalks (you can

save the stems for another use, like a stir-fry or a quick nibble).

Tear leaves into 2- to 3-inch-size pieces and place them in a large

bowl. Drizzle in the olive oil, then toss the kale with your hands

until all of it is lightly covered with the oil. Spread kale out on

one or two large baking sheets. Don't pile them up; keep them in one

layer. Sprinkle with salt to taste. Sprinkle lightly with cayenne

pepper (if you want them spicy). Bake until kale is nice and crispy,

10-15 minutes. (If you bake these in a convection oven, they will cook

much faster.) You will hear it hissing and popping while it is

cooking. Don't worry; this is normal. Remove from oven, transfer kale

crisps to a bowl, and enjoy. Makes four or more servings.

[Guest guest]

Rene,

I am enjoying your videos.  It really helps to see exactly how to make a recipe instead of just reading it.  I had some collard greens and decided to try your recipe for kale chips without oil.  They are great.  I don't have a dehydrator, so I used my oven on very low heat. 

I also watched the video on opening a Thai young coconut.  I tried that today also and it wasn't as easy as the video showed.  I had to hack and hack many many times to get one inch of the top off, then I hacked more to get enough of the shell off to get out the coconut.  My husband came home and thought what I was doing was really dangerous and was going to land me in the hospital.  I was careful, but it was hard.  The coconut water tasted great and I used some of it to make a pumpkin smoothie for my lunch.  Very tasty.  The coconut meat from this coconut tastes very different from the brown coconuts and it has more moisture in it. 

Thanks for all your help everybody.  I am excited to try all these new recipes.

Janet