Tuesday, October 26, 2010

Sweet Potato and Kale Chips

What constitutes a "successful" meal in your house? With two small picky eaters and a husband who tends to be as well, I call a successful meal one that leaves everyone at the table with a full belly. Full of something, anyway. Maybe not everything on the table, but something. When I made the Chicken Schnitzel I paired it with a couple of sides that were new to the taste buds of all of us. I did not have high hopes, but was somewhat pleased with the results:
Picky eater #1 tried everything (though I admit his bite of kale was minuscule and was sandwiched between bacon slices), but ate mainly chicken for supper.
Picky eater #2 crushed his kale chips, threw some chicken in the floor and ate mainly sweet potatoes for supper.
The husband tried everything but politely refused when I offered him more kale chips. 'Twas a texture issue for him.
I tried everything and enjoyed the kale in conjunction with the chicken a lot. I would have enjoyed the sweet potatoes even more if they had in fact been crispy, as a chip should be. I did enjoy the slightly sweet component they added to an otherwise savory meal.
Sweet Potato and Kale Chips
adapted from Giada at Home

3 large kale leaves
2 sweet potatoes, unpeeled
olive oil
salt and pepper
Put oven rack in center of oven. Preheat to 350. Remove the thick stem from the kale and discard. Cut the kale into 2 or 3 inch strips. Place in a large bowl and drizzle with olive oil. Toss well to coat each piece. Place in a single layer on a parchment lined baking sheet. Bake 10-12 minutes, until lightly golden and crispy. Season to taste with salt and pepper.
Using a mandoline or a sharp knife, slice potatoes to 1/8 inch thickness. Place in bowl and drizzle with olive oil. Toss well. Place in a single layer on a parchment lined baking sheet. Bake 12 minutes, then turn each slice over. Bake another 6-8 minutes, checking every 2 minutes and removing any chip that is already browned. Season with salt and pepper to taste.

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