Gluten Free Girl about kale chips because in 2010 she felt she was finally catching up in making kale chips. It took me until 2013. She refused to follow the crowd. I was just intimidated by baking the chips to the right texture. In my shonky oven. And I get confused about which type of kale to use. (I am not even sure how to label the bunch I used.)
tofu bacon with recycled marinade and making a mess of tahini lime rice which I had started chopping vegies and remembered I should have cooked rice not dried rice. I then cooked the rice using the method from a chickpea pilaf. I also used edamame instead of kale. I added purple carrots and the rice was an amazing colour. But I really tell you because with the sides, the kale chips made a pleasing bowl of dinner.
As I bought the kale at our local farmers market, I am sending these kale chips to Elizabeth's Kitchen Diaries for Shop Local #3, a blogging challenge that she has recently started. It is to showcase food we have sourced locally.
Previously on Green Gourmet Giraffe:
One year ago: Dragon birthday cake
Two years ago: PPN hurry up pumpkin alfredo with pea and lentil salad
Three years ago: NCR: Quinoa Soup and Archeology
Four years ago: NCR Carrot, Chestnut and Lentil Soup
Five years ago: NCR Pumpkin and Tofu Laksa
Six years ago: A Break in Beechworth
Smoky kale chips
Lightly adapted from Gluten Free Girl
couple of handfuls of kale
1 tbsp olive oil
1/2 tsp French lavender salt
1/4 tsp smoked paprika
1/8 tsp garlic powder
Preheat oven to 180 C (350 F).
Trim woody stalks off kale. Wash kale well and then dry it until it is bone dry. If you have a salad spinner you could spin and use a tea towel to pat dry. I don't have a salad spinner so I used two tea towels because the first got too wet and I did a lot of patting and folding up in the tea towel.
Once kale is dry transfer to a bowl and massage olive oil into the leaves using your hands.
Spread out in one layer on one or two lined baking trays (depending on the size of them) and bake in the oven for about 12 minutes or until leaves are crisp but not brown (which means bitter).
While kale is baking, mix remaining ingredients to make the seasoning. Sprinkle baked kale with seasoning.
On the Stereo:
Folk Songs of Britain: Vol 10: The Life of Animals: Various Artists