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Testing Kale

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Testing Kale

Post  bnoles on 3/1/2013, 3:33 pm

Never having eaten Kale before and wanting to see if I liked it enough to add it to my garden, I found a quick and simple method to make kale chips. Wash, dry, remove stems and break into pieces, toss with olive oil, bake in oven at 350* for 10-12 minutes, remove from oven when crisp and add sea salt and/or garlic salt.

Oh yes, I'm going to need to plant plenty of this veggie in the garden. rock on




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Re: Testing Kale

Post  Mikesgardn on 3/1/2013, 7:25 pm

I make those kale chips too. I leave out the oil and salt, and they are still great.
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Re: Testing Kale

Post  bnoles on 3/1/2013, 7:51 pm

Pretty good stuff.... I'm hooked!

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Re: Testing Kale

Post  quiltbea on 3/1/2013, 8:10 pm

Do you have a favorite variety?
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Re: Testing Kale

Post  Coelli on 3/1/2013, 9:01 pm

I make these in the dehydrator and have planted 2 squares of dinosaur kale, 2 of scotch blue curled, and 4 of rainbow chard, because the chard will hold up to the heat better later in the summer. Smile

My 10 year old daughter LOVES these. We have a few favorite recipes:

Lemon, toasted sesame oil, garlic powder, salt, tahini, and toasted sesame seeds
Lemon, garlic powder, salt, and olive oil
Olive oil, garlic, salt, and cayenne pepper

We really can't get enough of this stuff. I wish I had more space, I'd devote an entire bed to it. Smile

The curled works well with the tahini because it holds on to it better; the dinosaur/lacinato kale works great for the simpler lemon and garlic chips.
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Re: Testing Kale

Post  bnoles on 3/1/2013, 10:08 pm

@quiltbea wrote:Do you have a favorite variety?

Not yet as I have only just begun. This was just some curly kind I picked up at the grocery store.


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Re: Testing Kale

Post  camprn on 3/1/2013, 10:11 pm

Wish I had some right now. sobbing

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Re: Testing Kale

Post  bnoles on 3/1/2013, 10:11 pm

WOW! Thanks for the tips Coelli, can't wait to try some of these. I tried these on my 6 year old grandson when he got home from school and was amazed that he liked them the way he did. You know how kids that age won't get near anything green.

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Re: Testing Kale

Post  Lavender Debs on 3/2/2013, 6:29 am

This sounds like an awesome treat. I wonder if it well last in a container for a while. Guess I'll have to try.

One of the perks of living in the PNW is that kale grows year round. Right now I have an awesome stand of red Russian kale in one square (my favorite) and in another square I have the kale that goes by so many names.... black, Tuscan, Italian. They have stems that are thicker then my wrist and are growing rosettes of kale up that thick stem under palm like upper leaves. The Italian doesn't taste as good as the Russian but it blends up better (with an apple, half an avocado, almond milk and sometimes a dollop of yogurt) into an after school smoothie that helps keep me out of the cookies. Your chips sound like the thing to do when I want something crunchy.
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Re: Testing Kale

Post  Coelli on 3/2/2013, 9:08 pm

@Lavender Debs wrote:Your chips sound like the thing to do when I want something crunchy.

That's exactly what they're good for - I try not to eat potatoes or other starchy stuff but I really miss chips. Kale chips totally fill that gap; they are SO GOOD. We've had some recipes not turn out so well (like salt & vinegar - the vinegar seems to get too bitter rather than acidic) but all of the ones we've done with lemon have been fantastic. Smile
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Re: Testing Kale

Post  Lindacol on 3/2/2013, 10:01 pm

@Coelli wrote:I make these in the dehydrator and have planted 2 squares of dinosaur kale, 2 of scotch blue curled, and 4 of rainbow chard, because the chard will hold up to the heat better later in the summer. Smile

My 10 year old daughter LOVES these. We have a few favorite recipes:

Lemon, toasted sesame oil, garlic powder, salt, tahini, and toasted sesame seeds
Lemon, garlic powder, salt, and olive oil
Olive oil, garlic, salt, and cayenne pepper

We really can't get enough of this stuff. I wish I had more space, I'd devote an entire bed to it. Smile

The curled works well with the tahini because it holds on to it better; the dinosaur/lacinato kale works great for the simpler lemon and garlic chips.

How exactly to you do these in the dehydrator? Do you toss them with the lemon & seasonings before dehydrating? What temp and about how long in the dehydrator?
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Re: Testing Kale

Post  Coelli on 3/2/2013, 10:39 pm

[quote="Lindacol"]
@Coelli wrote:How exactly to you do these in the dehydrator? Do you toss them with the lemon & seasonings before dehydrating? What temp and about how long in the dehydrator?

We do toss them in whatever dressing we're using first - we tear up the kale into chip-size pieces, removing any stems that are too thick, and dry it in a spinner. Then put the kale into a big bowl with the rest of the ingredients. I usually wear a pair of gloves. Then massage the heck out of it for a while, making sure the kale is evenly coated, and then lay it out on the trays in a single-ish layer. I dry them at 115 for 6-12 hours depending on how many trays (I have 11). I think it's about 1 bunch of kale per 2.5 trays or so in my Nesco dehydrator. I can't make these fast enough to keep with the demand here (much less grow enough - that's just not gonna happen!).

I tried making them in the oven but our oven doesn't go below 170 and they always burned anyway Smile
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Re: Testing Kale

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