The guests have clamored excitedly through the door. They’re wildly excited for the holiday meal. But first, tempt their taste buds with these bright and salty kale chips. These low carb snacks are going to evaporate from the bowl!
- ½ lb 220 g kale
- 1 tbsp 1 tbsp olive oil
- ½ tsp ½ tsp lemon juice or white wine vinegar
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Making low carb simple
- Preheat the oven to 300°F or 150°C.
- Rinse and dry the kale. Remove the thick stem and tear big leaves into smaller pieces.
- Toss the kale in olive oil and lemon juice or white wine vinegar and sprinkle on salt.
- Place the kale on a baking sheet lined with piece of parchment paper and bake in oven for 10-15 minutes, until the chips are crispy but not burned. Toss the chips a few times so they bake evenly.
You can also substitute the kale with collard greens for a light peppery flavor!
There are variations to try. I don't like the char flavour developed at 400F, so I go lower (around 300F) and use the convention fan. It takes a bit longer but I prefer the flavour.
One can also prepare the kale by squeezing a few wedges of lemon and pounding the lemon juice into the leaves and let them sit a while. This takes away some of the bitterness. Kale is surprisingly high in cyanide; appropriate preparation and adequate cooking reduces the cyanide and makes kale a lot more enjoyable for me (I am somewhat sensitive to cyanide and I don't expect my mitochondria enjoy it either).
I also found a good recipe from Vij restaurant in Vancouver, with coconut milk, Cayenne pepper, paprika and lemon juice. Vij is a flavour genius generally.
But dehydrated kale chips (lemon and tahini soaked) rock!