Kale Chips


So, kale is all the rage these days, and so are kale chips. Here’s a spin on the basic. Don’t plan to keep these around – they won’t last!

At the Backyard Farms, we’re growing laccinato kale, or dinosaur kale, an heirloom variety. Definitely prehistoric looking, and it makes a terrific chip!

Washing freshly harvested kale at the farm. It takes on strange silver highlights when it’s under water.

1 bunch kale
1 tbsp. olive oil
2 tsp. soya sauce
Dash of hot chile oil
Coarsely chop kale…

…and toss with remaining ingredients.

Spread out on a rimmed baking sheet and roast at 425°F for 8 minutes, tossing halfway through.

Recipe from Grow, Cook, Eat by Willi Galloway.

Words: Kyla. Pictures: Rob Bitschofsky, except harvest photo by Kyla.

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