Yesterday’s post Eat To Live, It Starts you may remember that I had found a great recipe for kale from Smitten Kitchen, well my modified recipe with no oil and no salt came out great.
Loosely following the baked kale chips recipe from Smitten Kitchen I used no oil or salt in my version. Not being able to do a side-by-side comparison, but our kale chips were crispy, tasty, and were great both on some of the Fire Roasted Tomato Dressing and as a garnish on the salad.
| Ingredients | ||
| ½ | Pound | Kale, washed, cleaned, chopped |
| 1 | Tbsp | Garlic, minced |
| ¼ | Cup | Vegetable stock |
| 2 | Tsp | Thyme, chopped |
| 2 | Tsp | Basil, chopped |
| 2 | Tsp | Oregano, chopped |
| ½ | Tsp | Roasted Coriander, ground |
| 1 | Tsp | Smoky paprika |
| Procedure Steps | |
| 1. | Heat oven to 350° F. In a large bowl, combine the garlic with the vegetable stock and toss with the kale in a large bowl. Sprinkle in the herbs and spices and toss well to coat evenly. |
| 2. | Spread the seasoned kale evenly onto a flat sheet pan and roast in the oven for twenty minutes, then turn the kale over and roast another ten minutes. Allow to cool before serving. |
Baked Kale Chips on Fire Roasted Tomato Dressing
2 responses so far ↓
1 MaryMoh
// Mar 31, 2010 at 4:26 am
I have never liked kale. It’s tough and my children don’t like it. But this looks delicious. Would love to try.
2 Emily
// Mar 31, 2010 at 10:16 am
Ooooo… Kale is so good for you, and so is this recipe! You have made my day!