When in doubt because your kale has been sitting in your fridge for two weeks and is yellowing around the edges because you just cannot find the time to massage kale these days…make kale chips.
My parents came to visit awhile back and brought me the MOST delicious kale chips, courtesy of Costco. I don’t even like cool ranch-flavored normal chips, but these were SO GOOD. I was trying to decide if I was willing to give up new clothes in favor of a steady diet of the green stuff when I realized that a homemade version was totally within reach.
The Rhythm chips are, amazingly, raw, with a really short list of normal-sounding things. This version is baked at 275 degrees F, which makes these not-raw, but do you think that stopped me? (No, said everyone ever.)
Life has been crazy busy around these parts. This term feels exponentially more hectic than last term and while it’s fun, it just feels like I can’t learn fast enough at times. We’ve already covered the part where everyone in business school is so smart it’s intimidating (still true), but have we covered the part where I got to go to a 7-course tasting at a fancy-pants restaurant last night? (Courtesy of a truly amazing writing gig.) Highlight.of.the.week. It made me feel not quite so inadequate for a change. Amazing what the power of a really, really phenomenal bowl of butternut squash soup and expertly executed oysters can do!
Back to the chips: I couldn’t quite get the thick, crunchy-ish layer of seasoning around each kale leaf, but the flavor is spot on, and I would argue more natural and thus healthier than buying the processed version. Kale! Chips! Win!
And no, I was not compensated to talk about these chips or given any free samples (unfortunately). I am just a kale chip nut.
Tahini Kale Chips
- 5-6 cups kale torn into pieces (about 1 small head)
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- Preheat oven to 275 degrees F. Rinse kale and tear into chunks. Blot or shake off as much moisture as possible and place on an ungreased baking sheet. Bake for 15-20 minutes, until the water has evaporated from the baking sheet and some of the leaves are just starting to feel crispy. Dollop dressing over kale and work it gently into the kale using your fingers (this is hard to do evenly--aim for an approximate spread of the dressing over all the kale). Bake for another 10-15 minutes until kale is crispy. Enjoy immediately--these are best consumed the same day.