Friday, September 14, 2012
Sunday, September 09, 2012
- A lot of tomatoes! - Washed and ready to cut.
- Olive oil - enough to coat all of the sliced tomatoes
- Garlic - 2 - 3 cloves finely chopped (more or less depending on how much you like garlic)
- Basil (and/or other Italian herbs) - dried would be okay but fresh-sliced leaves are better; use enough to get a good flavor over all of your sliced tomatoes
- Balsamic vinegar
- Preheat oven to a low temperature: around 200 degrees.
- Slice the tomatoes somewhat thinly, less than a 1/2 inch thick.
- Toss the sliced tomatoes into a big bowl with the garlic, olive oil, and herbs.
- Place the tomatoes in a shallow pan in one layer - you could use a cookie sheet if you line it with foil and turn up the edges so that the juices don't drip over the edge.
- Sprinkle with the balsamic vinegar.
- Bake in the low-temp oven for at least 5 hours; until they are dried out but not burned. Some recipes out there suggest 8-10 hours! Just be sure to keep an eye on them.
- You can store them in mason jars with a little more olive oil. I don't know how long you can store them--but if you keep then in the fridge, I'm sure they'll last a long time.
Tuesday, September 04, 2012
- Heat up the griddle. I think I set the heat to about 350 degrees.
- Wash the kale and remove any hard stems. Keep the pieces of kale as large as possible.
- Coat the kale with olive oil. For this, I have a special Pampered Chef device: a Kitchen Spritzer. I also put a little olive oil on the griddle to keep the kale from sticking.
- Lightly salt the kale--I use sea salt.
- Place kale on the griddle in one layer. Overcrowding will steam the kale rather than crisp it.
- Keep an eye on the kale. When they start to dry and change color, turn them over. After I turn them all over, I usually turn off the griddle. This way I don't accidentally overcook the chips (aka burn them!).
After they are good and crispy, you should be able to pick up a piece and it should maintain it's shape. Put on a plate to serve. Serve immediately--I can't imagine that they would store very well.
Sometimes I use this recipe to create a kale chip bed for serving steak or chicken.