In my October 17, 2014 blog post, KaleKrisps, I provided instructions on how to make these from a recipe
which appeared in the in the March 2011 issue of Yoga Journal whose
source is noted as an adaptation from Ripe
from Around Here: A Vegan Guide to Local and Sustainable Eating
by Jae Steele.
Since this original post, this has
replaced potato chips or other like items as a crunchy salty flavored
snack. Store bought sufficies as a quick back-up, but the preference
is homemade. With time being at a premium these days, a faster way
was sought.
The first time saver was buying kale
which was already washed. The second was not removing the stems.
The third was raising the oven temperature which did result in
instances where the kale was cooked beyond recognition in trying to
determine the correct temperature and cooking time.
Kale Krips, quick cook (recipe #2)
1-10 ounce packed washed dinosaur,
lacinato or tuscan kale, ready to serve
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Canola oil cooking spray (optional)
¼ – ½ teaspoon kosher salt
- Place oven rack on middle rung. Preheat oven to 300 degrees farenheit.
- Line a cookie sheet with aluminium foil. Set aside.
- In a large bowl, combine kale, olive oil and vinegar until kale is evenly coated.
- Spread as much kale as possible in a single layer on prepared cookie sheet.
- Spray with canola oil cooking spray and the sprinkle with kosher salt.
- Place in oven 10 – 20 minutes, checking after 15 minutes. Remove from oven when leaves are dry and crisp. Serve or cool and store in airtight container.
- Repeat steps 4 – 6 as many times as needed.
Quick Cook Kale Krisps ready for eating
