Taste Test: Kale Chips Two Ways
Kale chips are all the rage right now. And rightly so. They’re so delicious and packed with vitamins. My kids and I inhale them the minute they come out of the oven.
I discovered a new way of making them, so I decided to make two batches and let my kids and some friends taste test them.
Batch #1. The “traditional” olive oil and sea salt kale chip
First, I used kitchen scissors and cut the leaves from the stems.
I then employed a little person to rip the leaves into bite-sized pieces.
We drizzled about a tablespoon of olive oil, sprinkled some sea salt over the kale leaves and gave them a good stir. Then, we arranged the leaves on a baking sheet lined with parchment paper.
We put the kale in a 250 degree oven for about 20 minutes or until they become crispy but not browned.
Batch #2. Coconut oil, coconut flakes, and sea salt kale chip
We prepared the kale the same way as for #1, but instead of olive oil, I spooned two tablespoons of coconut oil into the bowl and rubbed it into the leaves with my fingers.
We also mixed in about a half a cup of coconut flakes and a sprinkling of sea salt.
We baked them the same exact way as for the olive oil chips.
I presented the two bowls to the guest at the clothing swap I hosted recently.
Hands down, everyone including the kids, liked the coconut kale chips better. They weren’t overly sweet, but instead had a “smooth mouth feel” as one taste-tester put it. The coconut left a nice aftertaste that wasn’t overpowering. The salt gave them a “bright” flavor too. The taste was similar to the olive oil chip, but had a “je ne sais quoi” that make them the winner.