I made kale chips today. It's the latest in my ongoing saga of trying to invent a fruit or vegetable dish that my 17 year old son is not allergic to and will like. If you don't know the background, Hans is allergic to tree nuts -- that is all nuts except peanuts. It is a serious, life-threatening allergy with links to certain fruits and vegetables. At first I found this hard to believe, but the allergist confirmed it. If something makes Hans' mouth itch, I cannot insist he eat it. Hans' health has been poor lately and I am sure the lack of many fruits and vegetables in his diet is the cause.
So -- kale chips! I have found many simple recipes for kale chips with differing cooking temperatures, lengths of cooking time and other instructions. I settled on a compromise and cooked the first batch at 325 degrees for 10 minutes (not crisp), then another 5 minutes (burnt -- stunk up the whole house). So I tried another batch at 300 degrees for 13 minutes. The kale chips mostly turned out pretty good but were only crunchy here and there. They were still a little rubbery and I would have put them in a little longer but was afraid to burn them. Then it dawned on me that maybe I am using too much olive oil. Or maybe I took the "single layer" admonition too seriously. Maybe it is okay for them to be bunched up a little at the higher temp.
I ate the crunchy/rubbery batch myself and thoroughly loved them, but I know I will not win my boy over with kale chips like these. Are any of you kale chip chefs? What are your tricks? I am indebted to you for any knowledge you can send my way. Thanks!