I found the recipe on the Allergy Kids website, a great resource for healthy, food allergy conscious recipes and meals directed at kids. (Allergy Kids is the foundation started by the author of this book I wrote about back in June.)
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| From here! |
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| These were made from Ruby Chard and came out purple-y. |
My adjustment to the recipe is this:
Preheat oven to 250º. I find that this cooks better with gentler heat, even if it takes a bit longer. I found that at 350º it baked unevenly; the crispy parts tasted burnt and part of it was still soggy.
Take your (preferably organic) kale or chard and wash it well; cut off the stems and rough cut the leaves.
In a bowl, coat with a drizzle of olive oil and seasoning of your choice.
I like salt, pepper and a little garlic powder or chili-lime powder, but my favorite is a sprinkling of Braggs Liquid Aminos, which is a gluten-free soy-based sauce. Now you know normally I'm very wary of soy based products, but I make exception to Bragg's Aminos because it is certified non-GMO, gluten-free and has amino acids in it.
Spread it out on a parchment covered cookie sheet. It will look like a lot but trust me, it reduces a lot when cooked too (so if you want more bake a double batch, I know for me one batch isn't enough!
Bake at 250º for 20 minutes; after 20 minutes take the baking sheet out, stir them around a little.
bake for about 15 minutes more.
Take them out a second time and give them a good stir. Check that all the leaves are nice and crispy. If parts of the leaves are still soggy, stick it in the oven another 10 minutes.
(If you are making a double batch you may need to increase the bake time.)
When it is all crispy, let them air dry about five more minutes.
Then pour them in a bowl and devour.
You can store them in an airtight container but in my experience they get soggy so it's best to finish them that day. But they are so good you'll probably finish them in that instant.
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