Monday, 28 January 2013

Chipping Away

"Patatine" di Cavoli Ricci al Forno, con Aceto Balsamico, Sale, Pepe Rossi & Parmigiano
Baked Kale Chips with Salt, Balsamic Vinegar, Red Pepper & Parmesan

Kale chips, baked in the oven, healthy, maybe trendy, definitely yummy and nicely seasonal right now... and a very good idea to snack on this evening! These are great snacks for "grown-ups"- lightly bitter and earthy and full of deep flavor- what more do you need to accompany a nice cocktail, beer or wine?

Well for me- just a little variation on the theme- a little more complex taste than the usual salted variety. So I decided to do a salt 'n' vinegar version- with a dusting of parmesan and some cracked red pepper corns... yep! Prettier, tangier, tastier and just plain better! You know you want to try them... and I know that you know that I know you want to try them! And that's why I am going to tell you how...

These are ultra-easy to make! Turn on your oven to 350°F to get it nice and hot in advance, then wash and dry the kale. Tear it into bite-sized pieces and place it in a bowl. Add a light drizzle of olive oil, a good splash of balsamic vinegar, a pinch of sugar and mix everything together well, using your hands to "scrunch" the leaves together a little. Add a dusting of parmesan cheese and toss the leaves so that the cheese distributes evenly over everything- don't overdo it, otherwise the cheese will melt and make the leaves go soggy. 

Spread out onto a baking tray or as I did, onto a sheet of parchment and bake for 10 minutes, then, as soon as the leaves are dry from one side, flip them over and continue baking for a further 5-10 minutes until they are bone-dry and crispy as can be... delicious! Allow to cool and marvel at how easy they have been to make, how wonderful they taste- and how cool you are to have made them! Happy crunching everybody!

No comments:

Post a Comment