Biotest

Kale Chips


#1

http://images.t-nation.com/forum_images/8/8/88560_ORIG-Photo1.jpg

This my favorite way to get in tons of greens: Kale “chips”

In case you didn’t know, kale is one kick-ass green, better than spinach, which is why it’s a main ingredient of Biotest’s <a href="http://www.t-nation.com/store/supplements/superfood.jsp"target=“new”>Superfood.

Here’s how to make a tough leafy green into a crisp chip:

  1. Place kale onto a baking sheet; use a thin layer and multiple pans if making a big batch. I cover my baking sheets with parchment paper for easy clean-up.

  2. Spray with a little olive oil (not Pam, straight olive oil is better.)

  3. Add salt and pepper.

  4. Place in an unheated oven. Heat oven with kale in it to 300 degrees.

  5. Now, keep an eye on it. Take it out when it starts to brown and crisp up. The time varies depending on your oven and the amount of kale you have, so just watch it. It’ll be roughly 20 minutes.

Eat by the handful or add to other foods. I use mine to top stews.


#2

These are great if you roast some garlic with them!


#3

My wife makes these all the time. She likes to add some hot spice to them (tony’s or pinch of cayenne pepper)


#4

All those ideas sound great.

Corst, like powdered dry garlic? Or do you get all fancy?


#5

if you have access to a food dehydrator, or one of those http://www.topchips.com makers (if you have a microwave and a lot of patience), they make for some great kale chips. cover them with some nutritional yeast to take it to the next level. love the recipes, chris!

edit: here’s the recipe i’ve used for the topping. and for the record, yes, i do love veggies and yoga
http://www.loveveggiesandyoga.com/2010/03/nutritional-yeast-nooch-info-10-recipes.html


#6

Thanks, triskele!


#7

Two recent tips I learned:

  1. Salt AFTER cooking for crisper chips. (Haven’t tried this yet.)

  2. Dry the leaves before adding oil. Also increases crispness.


#8

Make BBQ Kale!

BBQ powder:
6 tablespoon smoked paprika
4 tablespoon garlic powder
2 tablespoon smoked ancho chili powder
4 tablespoon black pepper powder
5 tablespoon brown sugar substitute
5 tablespoon sea salt

mix together ( in a coffee/spice grinder )

Dry the kale, dust, cook, maybe dust again :slight_smile:

( BTW chris, normally powder, i’ve used minced before )


#9

another thought- white pepper kale… use white pepper


#10

Corst, your BBQ Kale chips sound incredible! Where do you find brown sugar sub? I’ve never seen that here. Can you skip that ingredient?

I just saw a recipe for Kale chips using spices (like cumin and onion and chilli powder) for a Mexican taco-bowl type dish. That’s on my list of things to cook.


#11

I’m sure you can, it just gives it that classic sweet backtone to a BBQ rub