Yuzu Kale Crack
October 24th, 2009 Posted in Cooking ideas
One of my favorite ways to eat kale, and lots of it. Just separate the leaves from the backbone, toss with a drizzle of olive oil, add a teaspoon or two of yuzu juice, and place on a baking sheet (I usually use a silpat over the baking sheet for really easy cleanup, but you could also use parchment paper). Bake at 350-ish for about 5 minutes. Using tongs, flip each piece over and bake for another 5 minutes or so, or until they start to get brownish and ultracrispy. Don’t overcook — it will turn bitter. Better to undercook a tad than to overcook, so watch them carefully. They’ll continue to crisp up once out of the oven, too.
Last step: salt! I like using yuzu salt, if you can find pieces of dried yuzu peel in your Japanese/Asian market. Otherwise, tangerine salt, or any citrus salt. Likewise, if you can’t find yuzu juice, any citrus juice will do, but meyer lemons mixed with a tiny amount of grapefruit juice makes a fine substitute. You could also give this dish a Mexican-ish spin by using Mexican (key) limes, a pinch of chipotle powder, and maybe some chipotle salt. Perfect party starter, movie snack, or just fuel as you cook other things!
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2 Responses to “Yuzu Kale Crack”
By
Kalynskitchen on Oct 25, 2009
I've been seeing variations of kale "chips" on a few blogs, but this sounds like the best version yet!
By
Winnie on Nov 3, 2009
I agree- this sounds great!