Monday, January 23, 2012

Sarah's Delicious Crispy Kale Chips


A pile of curly kale (this is two bunches from the supermarket)

1-1/2 cups cashews

I dropped them on the floor when I was trying to take the picture

Cashews are expensive - wash them off and use them anyway

2 cloves garlic
(see previous post: Peeling Garlic in 10 Seconds)

Juice of 1 lemon

some salt


some olive oil

Wash the kale and remove the stems. Tear the leaves into large pieces and put in a large bowl.

The kale bones (throw these out.)

Put the cashews, lemon, garlic, and salt into a food processor and blend for a few seconds. Add enough olive oil to make a gloppy paste.

Mix the half of the cashew glop with half of the kale. Go ahead, just mush it around with your hands until the kale is evenly coated. (Save the other half for later)

Line two baking sheets with parchment paper and spread the kale mix on them. Bake at 300˚ F for about 40 minutes, rotating the pans halfway through. When done the kale should be crispy. Repeat for the remainder of glop and kale.

Store in a plastic container

Feed to a hungry Morris Dancer just in from practice.


Cinda, Breezy, Susan, and Shannon said...

OK, may I just say, this is just the bestest snack ever. I don't like kale that much (ducking slings and arrows from many friends) but THIS! Now this is kale I can get behind. Thanks, Sarah. I'll try not to drop the cashews all over the floor (assuming that this is an optional step in the directions).

~S~ said...

Cashew dropping is definitely optional. I only serve food that has hit the floor to immediate family.