two healthy junk foods

In munchie on January 20, 2010 at 2:22 pm

today you’re getting a double bang for your buck.

kale chips

[i hate when i’ve been holding on to a cool recipe for more than a year just because i’ve been too lazy to make it, and then it starts showing up all over the blogosphere. this is one of those recipes. i could have been a pioneer, darnit!]

start with a bunch of kale

washed and torn or cut into bite-ish sized pieces.

lay out in one layer on a cookie sheet, coat with non-stick cooking spray (i used sunflower oil in an aerosol) and sprinkle with salt (i used TRUFFLE SALT!).

bake for about 12 minutes at 350 degrees. don’t let the leaves get too brown or they’ll taste burnt.

crisp… salty… everything you’d want in a chip. enjoy!

(i was planning on serving these with dinner, but they disappeared well before that…)

sweet potato bakes

…like fries… but not fried. this recipe comes from cook’s country, my favorite cooking magazine of all time.

start with several large sweet potatoes – these two made enough bakes for both of us to enjoy – peeled and cut into halves, then wedges.

to digress, this is one thing i love about cooking – it’s so transformational. i mean, look at what they were, and what i can make them become. it’s like a little miracle right here in my kitchen and i love it.

anyway, preheat your oven to 375 degrees and lay the wedges out on a cooling rack set over a sheet pan. i am told this is so the potatoes don’t stew in their own juices. instead, you want them to dry out.

bake for 30 minutes, says the recipe, until “just tender.” well, let me tell you, maybe my oven is different from their oven, or maybe my potatoes were different from their potatoes, but i had to bake them almost twice as long. stick the point of a knife into one to test tenderness.

then, while they’re cooling, return the sheet pan to the oven and turn the temp up to 450 degrees.

after 10 minutes of cooling, coat the wedges with olive oil, salt, sugar, pepper and garlic powder (my addition) and pour them out on the hot baking sheet.

return to the oven until they are browned on the outside – about 20 minutes, flipping once, says the recipe.

again, the timing of the recipe was off – mine only took about 10 minutes – so keep a close eye on them.

at first i was disappointed that they cooked unevenly, and indeed some were too burnt for me to eat  (good thing he likes char) but one taste of the just-browned hooked me.

they were delicious! sweet, salty, savory, creamy on the inside and crunchy on the outside. i will definitely try my hand at these again.

serve with ketchup!

  1. Those Kale chips look fantastic and I like the idea of truffle salt. Sounds really om nom nom!!

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