BBQ Kale Chips

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After watching a few cooking shows this morning, (Has anyone seen Baron Ambrosia?  So silly and ridiculous I laughed till I cried.) I found myself craving a crunchy, flavorful treat.  It seemed like every dish that was featured on the shows was something I couldn’t have.

My menu idea for Kale Sausage & White Bean Soup was a bust the other night when I realized we had gone through the batch of sausage I had made to make GAPS “biscuits” and sausage “gravy”.  More on that another time, but as I was already omitting the beans, I gave up on the soup idea.  Who wants plain old kale soup?  Not I, and I know my husband would have wondered why I was giving him a bowl of his least favorite vegetable boiled in water.  The promised Lemon Olive Oil cake my kids were expecting never happened that day, either, because I found that we had no back-up eggs in the fridge.  Despite my begging and pleading and divvying of kitchen scraps, our chickens refused to lay any more that day.  Sigh.  Some days are just like that.  I don’t even remember what we ended up eating that night for dinner.  I have been trying to remind myself every day since, however, that I still had a bag of kale in the fridge that needed to be used.  I was very glad it was there this morning when I decided I needed something to snack on.

Some Facebookers were discussing BBQ flavored potato chips in a post the other day which had me strumming my fingers until I gave up on finding a way to get them and went ahead and ladled myself another bowl of beef broth.  So…kale chips+a BBQ potato chip craving=BBQ Kale Chips!  Thanks to a little bottle of smoked paprika I was able to get what I wanted.

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I forgot how much kale shrinks in volume as it roasts when I chose to use a full teaspoon of salt, so they were a little on the salty side.  My husband didn’t complain about that, he took full advantage of my mistake, but he did do a little whining about the kale-full aftertaste, as did I.  But kale chips are allowed on GAPS, potato chips are not.  Nor are they allowed on any other healthy eating plan that I know of.  But someone please, PLEASE correct me if I’m wrong.  😀

Ingredients:

8 cups of washed, trimmed kale leaves, torn into bite-sized pieces

Extra Virgin Olive Oil

1 tsp. (or less) Himalayan salt

1/2 tsp. freshly ground black pepper.  I ground it on the course setting of my grinder and loved every spicy bite on the finished kale chips.

1/2 tsp. ground coriander

1 T granulated garlic

1 T smoked paprika

1/4 tsp. ground cumin

1/4 tsp. turmeric

1/2 tsp. chili powder

Method:

Heat oven to 350 degrees.

Lay the kale out on a sheet pan.

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Generously drizzle with olive oil to keep the leaves from scorching.  Toss well to coat.

Mix together seasonings.

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Sprinkle all over the oiled kale.

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Toss well to coat.

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Bake for 10 minutes.  Stir.

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Bake for another 10 minutes.  Stir.

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Bake for 5 minutes and stir.  The kale on the outside crisps before the leaves on the inside.  Mix then around to keep them rotating.

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Bake for 5 more minutes or until all the leaves are crisped.

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Cool and munch!

Comments

  1. Leave a Reply

    Patricia
    March 15, 2013

    I can’t wait to try this! I love kale chips and I can’t wait to BBQ them. Thanks

    • Leave a Reply

      edibletapestry
      March 15, 2013

      You’re welcome. I hope you like them. I love them.

      And you just earned your first point in The Hungry Games for commenting! Game ends at 11:59 p.m EST, and you are only four points behind the leader! 😀

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