Manna 

Kale cabbage chips. Kale cabbage chips (kale, curly)

Quote:
"When you get up from the table hungry, you are full; if you get up when you are full, you are too full; if you get up when you are too full, you are poisoned."
A.P. Chekhov


Want a useful replacement for the usual potato chips? Make kale (kale) chips. They are tasty, crispy, salty. Moreover, they contain vitamins and are still low in calories. In general, whichever side you look at - you have to buy cabbage and make chips.

Ingredients

Bunch of kale
Olive oil 1 tablespoon
Salt ½ teaspoon
Other spices to taste

Preparation

Measure conversion table

Rinse the cabbage, dry it and separate the tough stems


Cool and transfer to a plate. Done - you can eat!

Bon Appetit!

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Ingredients

Bunch of kale
Olive oil 1 tablespoon
Salt ½ teaspoon
Other spices to taste


Preparation

Rinse the cabbage, dry it and separate the tough stems
- Tear the leaves into large pieces
- Heat oven to 150 ° C (300 ° F)
- Sprinkle the leaves with olive oil and mash to olive oil well missed the leaves
- Add salt (and spices, if using) and stir again
- Arrange the leaves on a baking sheet. No need to make a thick layer, then the leaves will not dry out properly - some will remain damp
- Place in a preheated oven for 10 minutes
- After 10 minutes, remove from the oven, turn the baking sheet over to dry evenly on all sides and put back in the oven for another 12-15 minutes
- Cool and transfer to a plate. Done - you can eat!

Delicious small baskets. I think that kale can be perfectly substituted - spinach or something else. Although I, personally, kale in ready meals I like it more, because it does not boil well and remains slightly rough, which makes the structure of the filling more interesting. Since the filling

  1. Preheat oven to 175 ° C.
  2. Rinse and dry the leaves, tear into pieces, set the stem aside.
  3. Toss the kale kale in a bowl of olive oil and sprinkle over the mixture. sea ​​salt and pepper.
  4. Arrange the leaves in one layer on a baking sheet.
  5. Bake for about 10-15 minutes, or until crisp.

Chipscale with yeast flakes

Required Ingredients:

  • 1 bunch kale
  • 1 tbsp. l. olive oil
  • A pinch of salt
  • A pinch of nutritious yeast flakes

How to cook kale chips with yeast flakes?

  1. Separate the leaves from the stem and tear them into small pieces.
  2. In a large container, mix all the ingredients with your hands. The oil should coat the cabbage leaves evenly.
  3. Preheat the oven to 170C.
  4. Cover the baking sheet with baking paper. Place the leaves on a baking sheet in one layer.
  5. Bake for 10 minutes.
  6. Check your chips, if small pieces are already done, then select them on a plate. Bake the remaining leaves for 5-10 minutes until cooked.

Kale cabbage chips extraordinary

The composition of the ingredients is interesting and unusual - take a sample!

Required ratio of ingredients:

  • 1 bunch kale leaves
  • 4 tablespoons olive oil
  • 1 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 3 tbsp dried dill
  • 4 tablespoons nutritious yeast flakes
  • 5 tbsp onion powder
  • ½ tsp sea ​​salt

Cooking Kale Chips:

  • As in the previous recipes, separate the leaves from the stem and tear them into small pieces.
  • In a large container, mix all the ingredients with your hands. The oil, with all the additions, should coat the cabbage leaves evenly.
  • Preheat the oven to 170C.
  • Place the leaves on a baking sheet in one layer.
  • Bake for 10 to 15 minutes.

Here are some recipes from farmers Daniel Lawrence and Olga Korogodina.

Kale Chips

For the chips, you will need fresh kale, olive oil, salt and pepper. Coarsely chop the kale leaves, sprinkle with olive oil and add salt and pepper. Then put the pieces on a baking sheet and send to an oven preheated to 150 degrees for 15 minutes.

Vegetable rolls with kale

For this dish, you need to hold the Mexican tortilla over the steam for about a minute in advance so that it becomes sticky and soft. Then put finely chopped mushrooms, cheese, kale, as well as any vegetables of your choice on the cake in layers. The tortilla must be carefully wrapped and fried on both sides until crisp.

"Keylove smoothie"

For a smoothie you will need blueberries, pre-frozen bananas, almonds, a little milk, water and, of course, kale. First, you need to grind the almonds in a blender to a powder state, then add the kale, water and bananas. Then blueberries and milk are sent to the blender. Smoothie is ready.

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Asya Zorina

Kale collard (aka borekol, bruncol, kale) is a type of common cabbage. Calais is closest to wild cabbage, about which the French scientist Genre-Henri Fabre (thanks for the quote Natalia Ivankevich) wrote: "Nature has provided us with a wild specimen with a tall stem, which lives, as the botanists says, on coastal rocks." So she rightfully belongs to the title of patriarch of the cabbage family. In the Middle Ages, collard greens were one of the most common vegetables in Europe. And during World War II, the British government announced the "Dig to Win!" and encouraged the British to cultivate kale in the backyards of houses - it was believed that this cabbage could provide a person with useful substances necessary for life.


Sofia Shatrova from the cooperative "Farm for Life" MARK and LEV "supplies Cale to LavkaLavka. Photo: Ivan Kurinnoy specially for "MARK and LEV".

Kale cabbage is the champion among vegetables in terms of versatility. It is eaten fresh, boiled, fried, stewed, baked, steamed and made into smoothies and even chips.

For the latest surge in global keymania, we have to thank the Americans - restaurants in New York and Los Angeles have turned good old kale into a fashionable novelty. Nutritionists note that it contains a unique set of vitamin compounds with antioxidant and anti-cancer properties.

What you need for a kale salad with goat ricotta. Photo by the author.

How to cook. Cale, rinse, separate the stems. Cut the leaves into ribbons half a centimeter wide.

Mix 1 tablespoon of apple cider vinegar, 1 teaspoon of sugar, 1 tablespoon of sesame oil, pour over the leaves and massage lightly with your hands to absorb the dressing. Set aside (the longer the kale is marinated in the dressing, the tastier and more tender the salad will be. I like to insist the leaves in the refrigerator in a closed container for several hours or even all night).

Cut the pumpkin into 4 pieces, pour over with olive oil, sprinkle with garlic flakes and lightly sprinkle with cinnamon. Bake in the oven at 180 ° C for 20 minutes.

Cool the pumpkin, cut the pulp into cubes. Mix with kale. Mash the goat ricotta with a fork and sprinkle the salad on top. Stir gently, lightly salt, pepper and serve.

“Kale cabbage is a champion among vegetables in terms of versatility. It is eaten fresh, boiled, fried, stewed, baked, steamed, made into smoothies and chips "

Kale Chips

Ingredients

Kale Curly by Daniel Lawrence - 500 gr.
Fruit vinegar from Ivan Novichikhin
Extra virgin olive oil from Dimitrios Kotaridis
Hot pepper from Ivan Novichikhin
Garlic

It is best to make "keylochips" from curly varieties - it turns out both tastier and more picturesque.

Take 500 gr. fresh kale leaves and cut into small pieces. Remove the tough stem (can be used in smoothies or broths).

In a bowl, mix 2 tablespoons of vinegar (I took apple cider, but you can use any other), a tablespoon of olive oil, salt. Pour the mixture over the kale leaves and gently massage the leaves with your hands for 1-2 minutes until they soften. You don't need to be too zealous.

Cover the baking sheet with baking paper (preferably in 2 layers), lay out the leaves loosely so that they do not touch each other - so they will turn out to be evenly crispy.

Lightly again, add other spices if desired (garlic and chili go well here).

Send the chips to the oven, preheated to 175 grams for 10-12 minutes, look all the time.
Get it out and crunch immediately! 🙂


For some time, I perceived kale cabbage (it can also be found under the names curly or kale) as decorative. And recently I received from a friend a large bouquet of this cabbage and the order: "Experiment! The product is useful." She also prompted me to cook a fashionable (in her words) version of chips. So right after that, very original and delicious cabbage chips appeared on my menu. Cooking them is quick and easy!

To prepare kale (kale, kale) chips, besides the cabbage itself, you will need some vegetable oil (for example, olive) and spices (for example, ground peppers).

Kale cabbage leaves need to be washed, dried and inspected for insects (I'm talking about caterpillars and slugs). Then remove the tender leaves from the coarse stems.

Drizzle prepared feces leaves vegetable oil, add chopped garlic, sprinkle with salt and pepper. I have olive oil and ground paprika, and they also praise the options with sesame oil, with dry garlic or more hot peppers... A matter of taste.

Stir the leaves so that they are evenly smeared with oil and spices. Then place them in one layer on a baking sheet covered with baking paper.

Place the baking sheet with the chips in the oven preheated at 150-175 degrees. After 10 minutes they will become crispy, but this is in my oven, and you will be guided by the properties of yours. One way or another, the drying time should not be more than 15 minutes.