Tuesday, November 8, 2011

Recipe: Crispy Kale Chips

On Sunday night, Scott and I were really craving burgers.  My natural inclination when doing burgers is to do a starchy, crispy side, like french fries.  Of course, if you think about it, do you really need a side of carbs if you eat your burger on a bun?  Probably not.  So in trying to decide on what to serve with the burgers, I came across a recipe for crispy kale chips in my "You Can Trust A Skinny Cook" cookbook by Allison Fishman.  This sounded like the perfect thing to go with burgers- something crispy and salty without the excess carbs.

I'm not usually a huge fan of greens, and these definitely kept some of the bitterness, but it seemed tempered by the crunch.

Crispy Kale Chips adapted from "You Can Trust A Skinny Cook"
1 lb kale, stems removed, torn into 3x3 inch pieces
3 tablespoons of olive oil
salt and pepper to taste

Put the kale pieces in a bowl, and drizzle with the olive oil.  Use your hands to make sure all the pieces are evenly coated.  Spread the kale out on two baking sheets, and cook for 20 minutes, or until crispy.  Make sure the pieces are in one layer, or the ones underneath will not get as crunchy.  Sprinkle with salt and pepper while still warm.

We served this with buffalo burgers- make patties with 1/4 pound of buffalo meat, season liberally with salt and pepper.  Grill approximately 3 minutes per side. I served them on ciabatta rolls with a little bit of melted blue cheese and a slather of German mustard.

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