I love kale. I started cooking with it a few years back for the famous Italian Wedding Soup, and since then we've tried it lots of different ways. Friends kept telling me about kale chips but for some reason it took me forever to try making them, but I am HOOKED. Easy, good for you, and so yummy. I was at a loss for a side dish for the green enchiladas I was making with some leftover rotisserie chicken, so I added some spice to these, and they were perfect.
Chili-Lime Kale Chips
1 large bunch of kale, rinsed and patted dry, ribs removed
2 tsp fresh squeezed lime juice
2 Tb olive oil
1 tsp chili powder
Sea salt to taste
Preheat oven to 250 degrees. Cut the kale into 2" pieces and arrange on two large rimmed baking sheets. In a small bowl whisk together olive oil, lime juice, and chili powder. Use a basting brush dipped in mixture to sprinkle it evenly across kale. Sprinkle with sea salt. Bake for 10 minutes, remove pans from oven and toss chips so that they crisp evenly, and bake again for another 5 minutes. I adjusted the baking times from other recipes that I saw because they reduced the kale chips to almost nothing.
One day last week I ran late picking up the girls and stopped by the supermarket and grabbed a rotisserie chicken for an easy dinner. You can easily substitute beans in here to make this a vegetarian meal, but this was a great way to use up the rest of the chicken.
1 c Goya Recaito Cilantro Sauce
1 c milk
2 c leftover chicken, shredded; or 1 can of beans, drained
1/2 c shredded Mexican cheese
1/2 large onion, chopped
3 jalapenos, finely diced
6" flour tortillas
Preheat oven to 350 degrees. In a small skillet heat 2 Tb olive oil, then add onion and jalapeno. Saute for 5 minutes, until onions are just translucent. Remove from heat and set aside.
In a large bowl whisk together milk and cilantro sauce. Take one tortilla, dip in cilantro sauce mixture, and lay on a cutting board. Add shredded chicken, onion and jalapeno mixture, and cheese. Roll up and place in a rectangular baking dish, repeat process with remaining ingredients. Pour any remaining cilantro sauce mixture over enchiladas, and top with more cheese. Bake for 35 minutes, until tops begin to turn golden.