Toaster Oven Kale Chips w/ Anchovy-Dijon Vinaigrette

An unexpected coupling of leftover kale from the "'Kale Mary' Salad w/ Pomegranate Seeds, Pine Nuts, Parmesan & Lemon Olive Oil Dressing" and extra dressing from the "Arugula & Radicchio Salad w/ Anchovy-Dijon Vinaigrette" led to this delicious update on a previous post for "Kale Chips Vinaigrette." 

Constant monitoring in a toaster oven at 420 degrees F. eliminated the soggy chip syndrome without letting the chips get burned. Easy and quick, this is a good snack option for all ages.

As an added bonus, mix and match the salads above as there will be enough dressing to make the chips and salad, too! 

My Paleo Marin Rating: 5 Persimmons

Ingredients:

2 bunches green curly kale (the curlier, the better)

For the Vinaigrette:

Image from Roland
website here

1 garlic clove, minced
Pinch of salt

3 Tablespoons red wine vinegar, preferably Napa Valley Organic Red Wine Vinegar
1 Tablespoon Dijon mustard, preferably Edmound Fallot brand
1 tin flat anchovies, drained and chopped finely, preferably Roland Flat Fillets of Anchovies in Olive Oil
1/2 cup extra virgin olive oil
Salt and Pepper to taste

Directions:

1. Wash the kale in cold water, and thoroughly dry each piece by gently squeezing a paper towel throughout the folds. Tear or cut the leaves from the stems; tear or cut again into bite-sized pieces and gently squeeze with paper towels. Place torn leaves between paper towels to further absorb moisture; set aside to air dry while making the vinaigrette. 

2. For the Vinaigrette: In a mortar and pestle (or with the flat side of a knife), make a paste out of the garlic and salt. In a mason jar with a tight lid, add the garlic paste, vinegar, Dijon mustard, chopped anchovies and olive oil. Cover and shake well. Check for seasonings. 

To Make the Chips:

1. Place the kale pieces in a large bowl. Add vinaigrette to just coat the pieces, about 3-6 tablespoons depending on the amount of kale. Gently massage the dressing into the kale to spread it evenly and relax the kale pieces.

2. Set the toaster oven to 420 degrees F. Sprinkle one layer of prepared kale on a baking sheet and place in oven. Don't overcrowd the pan. Start the oven, and monitor the chips every 4-5 minutes. Stir them around with tongs until the pieces have just gotten crisp. Spread them on a plate to cool. Wipe out the pan and repeat until all the chips are crisp. Note: I alternated two pans and made 6 batches.

3. Check for salt. Place in a basket or bowl and watch them disappear!  

#paleo #kale #chips #glutenfree #anchovies #healthyeating #vegetables #vinaigrette #pescaterian