I hope you all had a wonderful Thanksgiving. We got away to some warmer weather and enjoyed a casual homemade Thanksgiving meal. I woke up early Thanksgiving day and cooked a simple Thanksgiving meal while the boys slept in and then started watching all the football games. Although it took me nearly 8 hours to cook our small feast, dinner was consumed in a mere 20 minutes! It was great to spend some quality time with all the boys, including our eldest son who joined us from college.
This week, I am sharing some recipes that I made just before Hurricane Sandy hit a few weeks ago. I made these Sesame Garlic Kale Chips right before our power went out as I was trying to use up as much of the fresh produce in my refrigerator as possible. Although we weren’t able to save everything, I am so glad we were able to use much of our frozen and refrigerated food.
I’ve made Kale Chips before simply with olive oil and salt, but had been wanting to try a new seasoned coating for these crunchy chips. My kids are not big kale eaters, so I’m always looking for new ways to entice them to eat it. Over the summer, I made batches and batches of Kale Pesto, but now that summer is over and basil season is done, I haven’t made any in a while.
I love dehydrated Kale Chips that are sold in the stores, but since I don’t have a dehydrator, baking/drying them in the oven is the next best thing. One of the very first Kale Chips I ever tried were garlic flavored and I loved them. Another version I like is the Cheezy Flavored Kale Chips which have no cheese, but use nutritional yeast for flavoring. I’ve also seen sesame seeds in the ingredients list of some Kale Chips I’ve eaten. So, I decided to mix all these ingredients together as a coating for my Kale Chips and I have to tell you these are so good!
In fact, my youngest son munched on these when we first lost power after Hurricane Sandy, and asked me several times during the power outage to make them again once our power was restored. These are really addicting – I have to confess I stood over the last baking tray munching on the entire tray myself.
There are a few tricks to making baked Kale Chips:
- Make sure all the hard veins and stems are removed from the kale leaves
- Make sure all the leaves are coated with the seasoning and some oil
- Turn the leaves over halfway through the total baking time to ensure proper crisping
- Remove the crunchy pieces as they bake and continue flipping the pieces to get them to crisp up properly
- 1 bunch curly kale, stems and veins removed with a sharp knife (about 13 cups of leaves)
- ¼ cup raw sesame seeds, ground in a coffee grinder or mortar and pestle
- ¼ cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 3 tablespoons olive oil
- Preheat oven to 300 degrees (I used my convection oven setting).
- Wash and spin dry kale leaves in a salad spinner. Remove kale leaves and place in a single layer on a cloth or paper towel. Gently blot any excess water from the leaves. Let air dry until no more moisture remains on the leaves (about 30-45 minutes).
- Place kale leaves in a large bowl and toss well with remaining ingredients, making sure each leaf is seasoned.
- Transfer kale leaves to 2-3 cookie sheets (depending on the size) lined with parchment paper, making sure kale leaves are in a single layer.
- Bake for 5 minutes. Turn leaves over. Bake another 5 minutes. Some leaves will turn dry and crunchy faster than others; remove the ones that are done, then return cookie sheet to over and continue to bake another 2-4 minutes, checking every few minutes, turning the leaves over, and removing the ones that are done. Be careful as kale leaves burn easily.
This recipe has been linked up to Beyond The Peel’s Keep It Real Thursday.