(for Laura)
Kale is plentiful and fresh this time of year. It is well-known that some people find this vegetable difficult to digest when prepared in certain ways, but grasshopper is crazy over these!! Finding this recipe in the news after giving kale chips a try at home, was a delight. These chips are guaranteed to surprise and delight you with their crispness and delicate texture. There are many alternative ways to spice these up, depending on your palette, from nutritional yeast to cajun spice, and recipes abound all over the internet. Raw foodists keep the oven temperature below 160*F to retain 'raw food' nutrients, but aren't as crispy. Grasshopper compromised and set the oven at 250*F. At this temp, the kale retains a fresh green colour, as opposed to other recipes where 350* left a charred kale. Other recipes suggest using coconut oil instead of olive oil for fat stability. Grasshopper knows olive oil is wonderful, and hasn't tried coconut. However endless the choices are with spices also, it is clear that this superfood/snack is unbeatable for taste, nutrition and easy preparation.
Grasshopper simply tears the heavy ribs away (save for later use in soups or juices), tears the leaves into bitesize pieces, shakes about a Tbs of oil and a shake of salt over the leaves, then spreads the mix thinly (do not layer) onto a shallow baking pan into a preheated 250*F oven. Stir very occassionally till all leaves are crispy, about 30-35 minutes.
Love grasshopper
Kale is plentiful and fresh this time of year. It is well-known that some people find this vegetable difficult to digest when prepared in certain ways, but grasshopper is crazy over these!! Finding this recipe in the news after giving kale chips a try at home, was a delight. These chips are guaranteed to surprise and delight you with their crispness and delicate texture. There are many alternative ways to spice these up, depending on your palette, from nutritional yeast to cajun spice, and recipes abound all over the internet. Raw foodists keep the oven temperature below 160*F to retain 'raw food' nutrients, but aren't as crispy. Grasshopper compromised and set the oven at 250*F. At this temp, the kale retains a fresh green colour, as opposed to other recipes where 350* left a charred kale. Other recipes suggest using coconut oil instead of olive oil for fat stability. Grasshopper knows olive oil is wonderful, and hasn't tried coconut. However endless the choices are with spices also, it is clear that this superfood/snack is unbeatable for taste, nutrition and easy preparation.
Grasshopper simply tears the heavy ribs away (save for later use in soups or juices), tears the leaves into bitesize pieces, shakes about a Tbs of oil and a shake of salt over the leaves, then spreads the mix thinly (do not layer) onto a shallow baking pan into a preheated 250*F oven. Stir very occassionally till all leaves are crispy, about 30-35 minutes.
Love grasshopper
