I SUCCESSFULLY made a batch of crispy kale chips with Parmesan cheese today (February 20, 201. It is my first time to do so, and I am happy that the experiment turned out well.
The first time I tasted kale chips was last year, when long-time friend Ivy Lisa Mendoza brought a bag of commercially branded kale chips as pasalubong for my husband Raff, a recovering stroke patient, on a visit with other long-time friend Susan de Guzman. When I opened the bag of kale chips a few days later, I found whole kale leaves that have been crisped up inside. They were good, but I knew they were expensive, so that was the end of it, although I had long heard about kale being such a superfood. So even in juicing, kale was a big star.
Despite its good reputation—or because of its good reputation—fresh kale was difficult to find. It was usually available in health shops but they would be gone in a few hours’ time. I never got to lay my hands on them, so I gave up.
Just last week, the ad of Homegrown Organics popped up in my Facebook account. I decided to take a look at their products and prices and found them to be quite interesting. They had produce such as Kaffir lime leaves, fresh strawberries, mizuna, arugula, fresh rosemary and basil leaves, wansuy, guyabano leaves and, yes, kale! I checked to see if they delivered to Cainta, and they did—and what’s more: Delivery’s free for minimum orders worth Php450. Besides, it was all organic. So I ordered a few things that I needed and, in three days’ time, just as they promised, my order arrived . I was disappointed that the Kaffir lime leaves and guyabano leaves I ordered were out of stock, but I was happy with the rest of my order.
What did I do with my fresh kale leaves? I checked out kale recipes on the Internet, in magazines and cookbooks, and asked a few friends. Finally, I decided to make kale chips. I found quite a few recipes, but I just picked up the technique and followed what I wanted to do, and it turned out well.
Here’s my easy recipe:
fresh kale leaves
extra virgin olive oil
finely grated Parmesan cheese
1. Wash the kale leaves. Remove the backbone or stem of the kale leaves and tear each leaf into four or six pieces.
2. Place in a bowl and fill with water. Soak so dirt from the organically grown kale leaves will be removed. Change the soaking water a few times.
3. Remove the leaves and drain on paper towels or spin-dry in a salad spinner.
4. Transfer to a clean and dry bowl. Drizzle with extra virgin olive oil. Toss to coat all leaves.
5. Sprinkle with sea salt and then finely grated Parmesan cheese.
6. Arrange on a microwavable plate or tray, with no overlaps, and microwave for 2 to 3 minutes.