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Crispy Kale

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Steph648 May 29, 2011 06:26 AM

I am planning on making this tomorrow. I have seen many recipes for it- and the one thing that varies greatly is the temperature of the oven. Some have the over quite low, such as at 200 or 250, others put it at 350 and some even crank it up to 400. What temperature should I bake it at? I am really looking forward to some crispy kale!

  1. m
    magiesmom May 29, 2011 07:14 AM

    I bake at 375

    1. greygarious May 29, 2011 07:42 AM

      Follow the master: http://chowhound.chow.com/topics/617694

      1. CapreseStacy May 29, 2011 01:25 PM

        I bake at 300 for 20 - 25 minutes. Haven't tried the olive oil and salt thing, that sounds appealing and a lot less work than the recipe I've used:

        http://chowhound.chow.com/topics/733793

        Lots of ingredients, probably dangerously high in sodium, but REALLY tasty.

        1. c
          Cathy May 29, 2011 02:14 PM

          I usually make in the same oven when I am cooking something else, so the temperature always varies. Just watch the kale and if you try to flip pieces with tongs, you'll be able to tell if it is crispy or almost. I only use olive oil, salt and white pepper.

          1. DonShirer May 29, 2011 03:56 PM

            I made some recently with Pepin's recipe which called for 250° and 25 minutes. In the midst of other preparations for a birthday party, didn't take them out until 27 mnutes and they turned out too crispy--fell apart when you touched them. Next time I'll try 200° or less time.

            1. waver May 29, 2011 07:35 PM

              Its up to you: if you are in a hurry but able to check and flip often you are able to get away with a higher temp. If you put it in at say 250 it will take longer but you are not as likely to burn it. More oil make it easier to manage and tastier.

              1. eclecticsynergy May 29, 2011 08:15 PM

                It's very forgiving- I usually do mine at 350° but I've made it in a pizza oven running at 550°. Oil it first and salt it afterwards, or it will be too salty after shrinkage. Turn it over after five to seven minutes and you can tell when it's close to done when it changes color. They're probably right when they say lower temp/longer time is less time-critical.

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