Mar 14 2017
I’ve made kale chips before and to be honest, I wasn’t too thrilled with them. I put them in the oven, toasted and salted them, and out came these little wisps that were no longer green. And they didn’t taste very good either.
But, I come armed today with a new recipe for kale chips – the ultimate veggie chip that’s supposed to be both delicious and crazy good for you. I may have lowered the “crazy good for you factor” just a wee bit, when I decided to dunk them in oil this time, rather than dry them out in the oven. The difference is astounding. Now I know why people actually like and eat kale chips!
- 1 bunch of kale $1.99
- Kosher salt $0.01
- Canola or peanut oil, for frying
Total cost $2.00
Cost per serving $0.50
1.) In a large heavy pot (or a deep fryer) heat 2 to 3 inches of oil to 350 degrees (you will need more if you’re using a deep fryer.)
2.) Thoroughly wash all the kale leaves and dry them very well. There’s already quite a bit of moisture in kale and if the leaves are not dry when they go into the hot oil, they can sputter and cause the oil to bubble over, which can be very dangerous. Dry your kale very well!
3.) Tear the leaves into bite-size pieces. Drop 5 to 7 pieces of kale in at a time. Let the kale fry for 30 – 60 seconds only and then remove with a spider or slotted spoon. Drain on paper towels and season generously with salt. Repeat with remaining leaves.
4.) Serve and enjoy!