Wednesday, March 6, 2013

Kale Chips with Butternut Squash Oil & Sea Salt

One of the best parts about living on an island is that you can easily convince people to come visit you. And these people sometimes bring you beautiful hostess gifts and these hostess gifts are sometimes, well most of the time, edible. Our last set of lovely visitors gifted us a bottle of Butternut Squash Seed Oil. The flavor reminds me of roasted pumpkin seeds and the oil is a dark rusty color. It's delicious and a fun alternative to olive oil.

For special oils like this it's best to keep it simple. I decided to try it on a straight forward batch of kale chips sprinkled with sea salt. The kale chips I've found in most markets and even high end juice bars are often loaded with odd spices that make them taste funny. These are classic and no fuss.

We took our guests to a farm in town so the kids could have a pony ride. Talk about cute. Now every toy animal at our house is named Chance, just like the black pony.


Kale Chips with Butternut Squash Oil & Sea Salt

1 bunch kale
1 tablespoon butternut squash seed oil
1/2 teaspoon sea salt

1. Pre-heat oven to 225 F. Rip the kale leaves from the stem and tear into bite sized pieces. Rinse and pat dry using a kitchen towel.

2. Toss dry kale leaves with oil and salt in a large bowl. Rub oil mixture into the leaves so they are fully coated.

3. Spread leaves in an even layer on a baking sheet and bake at 225 F for 1 hour.

4. The chips are delicious right out of the oven or can be stored in an air tight container.



2 comments:

  1. That farm looks absolutely adorable. Thanks for sharing the ease of kale chips as the store bought versions are expensive.

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  2. I enjoy simple kale chips as well. Too often they are absolutely corroded with nutritional yeast, cashew butter, tons of salt etc. I like your straightforward approach with a twist. And beautiful pictures of that barn/horses! So pretty.

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