There’s been a lot of talk these days about food swaps. If you’re unaware of this term, it’s simply healthier foods to swap for their unhealthier versions. In today’s post, Joe Ciccone sends us a video on making Crispy Kale Chips when you’re craving salty, crunchy potato chips!
Kale Chips have been a challenge for me. The first time I put too much salt on them, which made them unpalatable. My lips are puckering up with the memory. Blah. The second time, which was more recently, I put them on the pan all willy-nilly and they ended up kinda floppy rather than crispy. They did taste good, though!
Now even though I’ve had some poor luck baking Kale Chips, our guest blogger, Joe, has been making these treats for his grand kids and they’ve been loving them! I asked him to give me some tips since if kids like ’em, he’s obviously he’s got the green thumb for the art of homemade Kale Chips!
Steph…this young lady doing it just perfect [above]…just 2 things I do slightly different: leave pieces as big as they are after removing stem, and after dripping olive oil and salt, massage as though they were uncooked raw eggs (carefully).
After Joe shared this video with me, he mentioned he’s been experimenting with making kale chips for us:
Just finished making 3rd batch of Kale….I tried using 300 degrees since I read some comment about cooking at a lower temp and getting less bitter chips… not positive about that, since my answer to the bitterness was to make sure I’m drinking some beer while doing all this testing for you. In addition to olive oil & salt, you can try with other spices, pepper, onion powder, garlic powder, etc….
Have you ever made Kale Chips? How did they turn out? Did you use different spices? What were they? Please share with us your experience in making Kale Chips!
About Joe Ciccone
Joe Ciccone is an active 70-year old who loves to cook healthy meals. He currently resides in West Palm Beach, Florida, with his wife of 32 years. He grew up in The Bronx and has been in the kitchen since he was 6 years old learning to cook from his father, a butcher, and his Italian and Polish grandparents. He’s worked in a NYC French restaurant and a 24-hour diner, and enjoyed cooking for parties and holidays in all 3 of his marriages.