Saturday, April 20, 2013

Kale Chips with Coconut

There may be those who feel that kale has had its day, but it has long ranked with broccoli as my favorite vegetable and will continue to be a mainstay in our home long after it is unfashionable everywhere else.
Here is a simplified take on Heidi Swanson's kale salad with toasted coconut from Super Natural Every Day. While her original recipe is good, I found it too oily for gobbling straight up as kale chips, as the family does. I pared everything way down and omitted the sesame oil entirely. I also used a PCC Cooks suggestion and lowered my oven temp to 300. As a result, I finally have a recipe that turns out perfect (for our family's taste) every time. It doesn't take long for a whole bunch of kale to disappear.

1 large bunch dinosaur/ lacinato/ black/ Tuscan kale
1 TBSP olive or grapeseed oil
1-2 tsp soy sauce
1/4-1/2 c. unsweetened large coconut flakes (though small shreds will do)

  1. Preheat oven to 300 degrees F and set out 1-2 baking trays
  2. Give the kale a good soak in a tub of water to remove any dirt and critters that tend to sink to the bottom
  3. Take the large stem out of the center of the kale--I do this by hand but you could use scissors or a knife
  4. Tear the kale into large bite-sized pieces and dry in a salad spinner or with a towel
  5. Place in a very large bowl and sprinkle over the coconut  
  6. Whisk together the oil and soy sauce in a small bowl until they are well-blended, then pour over the kale and coconut
  7. Using your hands, work the oil/soy mixture into every nook and cranny of the kale
  8. Spread the kale and coconut over 1-2 baking trays, trying not to overlap it too much
  9. Bake at 300 for 12 minutes then turn with a spatula. Continue baking until the kale chips are crisp and the coconut is golden brown
  10. Eat fresh from the oven or store at room temp in an air-tight container for up to a day. They never last that long in our house!

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