Gingered Kale Chips
As a child, I was a picky eater. I mean, I was the kind of picky eater who spent an hour at the table after dinner just to avoid eating my beans. Eventually, much to my mom's chagrin, my dad usually took pity on me and allowed my escape. It's always surprising to them when I tell them the vegetables I will eat now. And I tell them it's all about the preparation (I still don't like warmed up canned beans).
One example that took them completely off-guard was this recipe I adapted from simple salt and pepper Kale Chips, which are delicious in their own right. Since I also love all things ginger, I decided to try combining some favorite flavors and the result was outstanding (which is extra good, because they aren't pretty, as you can see). I hope you like them too.
My leading complaint wtih several spinners we have owned in the past has been small capacity. With a 10x10 inch capacity, this spinner will hold a lot of... well... whatever you want to wash. I love the pump mechanism, which makes this one of the easiest spinners to use. I use mine for everything from lettuce and kale to grapes.
Have you ever tried Kale Chips?
Prep Time: 5-10 minutes
Total Time: 20-25 minutes
Serves: 2-3 people
- 1 bunch fresh kale leaves
- 1 Tbsp olive oil
- 1 Tbsp fresh ginger
- 1/2 tsp Kosher salt
- A dash of fresh ground pepper
- Preheat oven to 350 degrees.
- Strip the leafy parts off the kale stems. You'll only want to eat the leaves. Wash the leafy parts. I use a salad spinner, but you can also wash them by hand and pat dry with paper towels.
- Toss kale leaves in a bowl with olive oil, salt and pepper.
- When all the leaves are well-coated from step 3, use a garlic press to press approximately 1 Tbsp of fresh ginger, making sure that any juice from the ginger drips down onto the leaves. Toss again, making sure that every piece of kale has some minced ginger on it.
- Spread leaves in a single layer on 2 cookie sheets and bake them at 350 degrees for 15 minutes each.
- Gingered Kale Chips are ready to enjoy the moment you take them out of the oven.
Rate this Recipe
The Perfect Balance
Strike the perfect amount of oil and you'll have light tasting chips that still allow the seasonings and ginger to stick. The oil helps the chips to crisp up nicely too. Yum!
I love a good garlic and ginger press, and this one is top notch. It's strong, cleans up easily and creates a fine mince.
Here are some link parties and blog hops this page is connected to. Click on any of the links to see hundreds more exciting inspirations and ideas.
- Handmade Hangout (Too Much TIme On My Hands)
- Foodie Friday (Rattlebridge Farm)
- Think Pink Sunday (Flamingo Toes)
- Merry Monday (Happy House and Home)
I hope to keep experimenting with new flavors for Kale Chips, since I fell in love with this one immediately.
What flavors (if any) have you experimented with for Kale Chips?
© 2014 Monica Lobenstein