Kale chips, I love thee, but you are too messy.
My garden is in full swing production of Red Russian kale so I thought I would make homemade kale chips. The recipe I used is from the talented Deb and Alex over at Smitten Kitchen:
Baked Kale Chips
Adapted from a bunch of inspiring places
1 bunch kale (about 6 ounces)
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.
Smitten Kitchen’s recipe makes a lovely batch of delicous, nutricious kale chips to snack on, but be prepared to pull out the vacuum cleaner after eating. Since, I’m not into “labor-intensive” snacking (and a messy eater, truth-be-known, haha) I quickly turned my beautiful batch of kale chips into a “furikake-ish” seasoning blend with toasted sesame seeds and red pepper flakes.
Where you come in, is what should I use it on? Thoughts and suggestions are highly appreciated! Anways, here’s the recipe…
One batch of kale chips (use above recipe)
1/4-1/2 cup toasted sesame seeds
1-2 Tablespoons red pepper flakes
1 teaspoon of fresh ground pepper
salt to taste, optional
With a mortar and pestle, or your hands, grind up kales chips to a powder, but not too fine. Mix in final ingredients and store in the refriderator.