SHARE OFFERING: BROCCOLI SIDE SHOOTS
KALE
CUCUMBER
SUMMER SQUASH
DILL
CILANTRO
TOMATO
SWEET ONION
This is the first week for KALE and DILL. If you're planning any refrigerator pickling projects for your cucumbers, now you've got fresh DILL to work with too!
In the spirit of science, I decided to test out KALE chips this week, using both curly and dino varieties to see which make a better chip. Because the leaves are relatively small still, I used the entire leaves for bigger chips.
WHOLE LEAF KALE CHIPS
Preheat oven to 300 degrees
Place KALE on cookie sheets, making sure not to overlap or bunch them too much. I think mine could have been packed slightly tighter, but I wanted to prevent any risk of sogginess.
Lightly drizzle olive oil over the KALE, and then spread it around using a cooking brush.
Season to taste. I used salt, pepper, and a lemon garlic spice blend. I have a feeling spicy would work really well though!
Once the oven is preheated, pop them in for 10 minutes, turn them around and let them cook another 10-15 minutes.
Let them cool before you try moving them around.
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| Dino vs. Curly KALE chips Hand Model: Bob |
There was no clear winner between dino and curly KALE chips. The curly seemed to be a bit thinner, and more crispy, while the dino were crunchier and for the most part bigger.
How to prevent your KALE chips from being soggy:
-less is more when it comes to oil. Make sure you only coat the leaves, don't drench them.
-make sure there is no moisture residue left over on them after washing, as that will essentially steam them, leaving you with very soggy chips.
-save any spray seasonings (such as lemon or lime juice) until after they've come out of the oven
I'd love to hear any tips you shareholders have for perfecting your own KALE chips, from seasoning to preventing sogginess or the perfect oven temp. Happy munching!
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