Sweet Honey Mustard Kale Chips!

Hey Everyone!

Simply Delightful!

I hope that many have had a chance to enjoy the post on kale and are considering growing or enjoying this delightful and healthy green!  It was so exciting to check Bed 29 yesterday and stumble upon the pleasant surprise of some dino kale being ready to harvest.  Although a small bunch, as the plants are just starting to produce, it is the perfect amount for a tasty batch of kale chips.

It is often easy to find a wealth of recipes for the chips that have the traditional salty flair, but the need for something on the sweeter side of things was more to the craving at hand.  This is a wonderful recipe and lends itself well to either dino kale or one of the curly green varieties.

Tuscan or Dino Kale massaged with
 honey & extra-light olive oil

Sweet Honey Mustard Kale Chips

One large bunch fresh harvested kale

1 1/2 tablespoons of your favorite honey

1 tbsp. Bertolli Extra Light Virgin Olive Oil

1/2 tsp. ground dry mustard

1/4 tsp. garlic powder

Fresh ground sea salt to taste

To prepare kale for chips, wash under cold running water. Allow the kale to dry completely on paper towels.  This is a crucial step when preparing chips made from greens.  Kale that is not completely dry results in chips that do not bake evenly.  It can also lead to chips with a soggy texture, lacking all palatable qualities.

While the chips are drying, preheat the oven to 325 degrees.  Many recipes call for baking chips at 400 degrees.  I find that 325 works the best for dino kale and 325 - 350 degrees works the best for the curly green varieties, depending on the size of the torn pieces.

In a medium bowl, mix the honey and olive oil into a smooth paste-like texture.

In a small bowl, mix the ground dry mustard and garlic powder, set aside.

When the kale is completely dry, de-stem with a knife and tear into irregular pieces.  Each piece should be about one and a half inches in size.  Add the prepared kale to the honey and olive oil paste.  Massage thoroughly until all pieces are coated well; their appearance should become shiny green in color.  I wear disposable gloves for this step as it is quite sticky.

Turned and ready for an extra dash of
 dry mustard and garlic powder!

Take one-half of the mustard/garlic powder mix and sprinkle on top of the kale.  Massage again until thoroughly and evenly dispersed.

Line two baking sheets with parchment paper. Place kale chips in a single layer making sure the pieces do not touch.

Place on center rack in oven and bake 7 minutes.  Remove at the 7-minute mark and flip over all chips, again making sure the edges do not touch.

Sprinkle the remaining mustard/garlic powder mix over the warm chips.  Return to oven and bake another 5 - 7 minutes or until desired crispness.  If your pieces are larger than one and a half inches it may take additional time to become crispy in texture.  You want the chips barely beginning to brown as a general rule of thumb.

Transfer to serving dish and sea salt to taste if desired.  A little sea salt goes a long way on kale chips. One or two dashes will do an entire cookie sheet.

One large bunch usually makes two cookie sheets and most often serves four.  Store uneaten chips in an airtight container for no more than a few days.

Hope you enjoy,

Denise, Beds 25 & 29