Wednesday, July 17, 2013

Baked Kale and Carrot Chips

I have a large amount of kale and carrots growing in my garden. I decided to make up some chips to go with our Zucchini Subs tonight!

1 big bunch Kale or 6 large(fat) carrots
1 TB olive oil
1 tsp sugar
1/2 tsp salt
1/2 tsp smoked paprika
1/4 tsp garlic powder
pinch of onion powder
(you can always change up your seasonings as you like)

(you want the carrots quite fat, they shrink!)

Preheat oven to 350 and lightly grease a baking sheet.

For Kale:

Tear your kale into medium pieces(don't go too small, it shrinks as it bakes), removing the main ribs as you go.

Wash and DRY well.

For Carrots:

Wash and peel, with your peeler shave them lengthwise to create thin strips. (Y shaped peelers are better forthis, but a "regular" ones work too)

For both:

In a large bowl place the kale pieces or carrot strips. Drizzle with olive oil and toss until well coated

Combine all the spices and mix well.

Sprinkle desired amount of seasonings over the veggie and toss again. You may not need ALL of the seasoning.

Place pieces/slices on the prepared baking sheet, they can be touching but not overlapping so you will probably do more than 1 batch(I ended up with 2 carrot batches and 3 kale)

Bake :
Kale for 10 minutes.

Carrots for 13-15, turning the pan mid way through

Carrots will not be overly crisp when you pull them out, but they should be nicely browning around the edges, they will crisp as they cool.

Remove and allow to cool on pan for 2 minutes, transfer to parchment paper to cool completely, be careful they are delicate!

Snack away! (or store in airtight container for up to 5 days)

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