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These kale chips were made especially for my girlfriend, Gina, for her Super Bowl festivities! Several years ago I had the greatest pleasure in introducing her to the wonderful, addictive world of kale chips! I love this woman dearly and it brings me such great honor to make these for her.
I have been making kale chips for many years now and I wanted to point out a few things that I have learned which always provide me with great success. First of all, start off with fresh crisp kale. Not only do you get more nutrients from fresh kale, the firmness will be a wonderful base for a hearty chip. Plus, old wilted kale is tends to be bitter. I also prefer curly kale over any other, all the beautiful folds within it offer great cubbies for the sauce to nestle in which will makes the chip very flavorful.
Another helpful trick is to use a thick sauce, which makes giving the leaves a nice heavy coat much easier. Often times, especially when making my kale chip recipes you might doubt me, thinking that I made far too much sauce for the amount of kale being used. I do this for taste and structure! Trust me. :) Also, don’t tear the kale into to small of pieces. The kale will shrink some while drying and you don’t want to end up with tiny brittle flakes for chips, well unless of course that is what you want. hehe
Washing the kale is important but most important is drying it! Either use a salad spinner or blot it over and over with dry paper towels. Wet kale will make your sauce runny and it won’t stick well. Lastly, after you pour the sauce over the kale, use your fingers to mix it all together. Be gentle as you carefully massage the kale, making sure to heavily coat each piece. Don’t over massage though, like we do when making kale salads. If you over massage the kale pieces it will cause the membrane walls to break down and will weaken the chip.
Well, I think I about covered it all. I hope you found my tips helpful. Are you new to making or trying kale chips? If so, I would love to hear from you.