EAT
THIS
Exit
to make my own. Kale, salt, pepper, garlic and Parmesan, baked.”
“Homemade, please.”
So in typical HuffPost Taste
style, we gathered a large group
of tasters to sample four different kinds of kale chips: two
store-bought brands, and two
homemade kinds. Without knowing that any of the varieties were
homemade, our testers ranked
them. Here are the amazingly
clear results:
#1: Homemade chips made with
Tuscan kale, olive oil, salt and
pepper (81 points)
#2: Homemade chips made with
curly kale, olive oil, salt, pepper
and garlic powder (69 points)
#3: Kale Krunch (42 points)
#4: Brad’s Raw Kale Chips
(40 points)
Both varieties of the homemade
chips were light, shatter-in-yourmouth crispy, perfectly seasoned,
and unexpectedly satisfying, with
a deep, almost roasted flavor. In
contrast, both varieties of the storebought chips were heavy, soggy, and
laden with a thick, gunky coating
of unidentifiable flavorings. They
weren’t even in the same ballpark.
Here’s the great news about
these results. Store-bought
kale chips are expensive, and
HUFFINGTON
01.12.14
Here’s the honest-to-gosh
truth: Kale chips are delicious.
Here’s another truth: You’re
never going to find that out if
you buy them at a store.”
homemade kale chips are not. A
2.5-ounce bag of kale chips costs
approximately $8 (!!!). Even
with steep NYC prices, organic
kale is $3.50 a bunch. Let’s be
real and assume you have olive
oil, salt and pepper in your own
kitchen. Turns out, one bunch
of $3.50 kale makes the same
amount of kale chips that you
get in the $8 bag. You can put
your eyes back in your head now.
If you’re one of those crazy hooligans who actually likes controlling what goes into your body and
you like to save money, you might
want to consider making your own
kale chips. They couldn’t be much
easier to make, and require only
15 minutes of patience.
Like this basic recipe
from Epicurious:
INGREDIENTS
12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in
half, center ribs and stems removed
■ 1 tablespoon olive oil
■
DIRECTIONS
Preheat oven to 250°F. Toss kale with oil
in large bowl. Sprinkle with salt and pepper.
Arrange leaves in single layer on 2 large baking
sheets. Bake until crisp, about 30 minutes for
flat leaves and up to 33 minutes for wrinkled
leaves. Transfer leaves to rack to cool.