More and more people are looking for snacks that have some nutritional value. These garlicky kale chips fit the bill. Kale is actually a member of the cabbage family (who knew?). The leaves may be curly, smooth, purple, or green.
One cup of kale packs a vitamin and mineral wallop. It has bountiful amounts of Vitamin A, K, B6, and C, along with Manganese, Calcium, Copper, and Potassium. That’s quite a resume for a simple leafy green. Combine that with having little in the way of calories, kale can proudly stand as one of the most nutrient-packed foods in the world.
Garlicky Kale Chips
- 1 pound Kale ( (both green and purple for presentation purposes))
- ¾ tsp garlic salt
- ¼ tsp fine, dried parsley
- Pinch sugar
- 2 cups frying oil
- Cut off the dense ends of the Kale leaves.
- Rinse them thoroughly.
- Pat dry with paper towels (they MUST be dry before frying).
- Stack the leaves about 5 high, and cut them into 3 pieces lengthwise.
- Repeat the cutting until all the leaves are done.
- Mix together the garlic, parsley, and sugar. Set aside.
- Set up your fryer to 350 degrees F.
- Also, put out a bowl lined with paper towels.
- Place small handfuls of the kale into the oil for 25 seconds.
- Remove with a strainer and transfer to the bowl.
- Sprinkle some of the herb mixture on top.
- Remove the paper towels and place them on top of the first fried batch of Kale.
- If the paper towels appear too oily, replace them before you fry the next batch.
- Repeat until you’ve deep-fried all the Kale.
- They are really great fresh but once cool you can store extra in a food storage bag.