Recently Jedd brought me home a bunch of kale that was larger than my head. So, we’ve been indulging in a lot of kale goodness.
And of course you can’t have kale in the house without making kale chips. But I had a little present to myself – from myself – in the freezer. Fresh horseradish. I love having the root on hand for last minute additions to pizza, chicken, beef, vinaigrette…you pretty much name it. If it’s a savory dish, it’s probably is going to love a little heat of horseradish.
With horseradish on my mind, I decided to double the amount of it just for fun.
Which turned out to be a delightful idea. I was barely able to photograph these before Jedd and I inhaled these salty and spicy little treats.
Double Horseradish and Tamari Kale Chips
6 cups kale, removed from stalk and torn into 1 1/2-inch pieces
1 tablespoon tamari
1 tablespoon olive oil
2 teaspoons prepared horseradish
½ teaspoon kosher salt
Grated fresh horseradish
Preheat oven to 275 degrees.
Place the kale, tamari, olive oil, prepared horseradish and salt in a large re-sealable plastic bag. Work the bag with your hands until the kale is coated in the oil, tamari and horseradish.
Place the kale on a large, rimmed cookie sheet lined with parchment.
Bake for 10 minutes and turn the pan.
Bake for an additional 10 minutes.
Serve topped with grated horseradish.
(Photos by Launie Kettler)