Tuesday, April 22, 2014

 

Yumology created this recipe after receiving free products from Maille.us. 
The recipe and opinions in this post are all genuine and gained from my own experiences working with this product.


Kale chips have rapidly become one of my favorite foods. Not only do they have super-antioxidant-healing-powers, but you can dress them up in so many different ways.

Baking kale chips can be tricky. You want to find a sturdy leaf that will hold up and not completely dissolve under the heat. While curly and purple kale are great for salads and casseroles, dino kale is the best leaf to use when baking your own homemade kale chips.

Dino kale, also known as Tuscan kale, is thicker than its counterparts. It's got large crevices in its leaf which hold the sauces, spices and dressings you top it with. It's full of earthy flavors and it retains its firm texture and organic flavors under heat.


I'll be honest, I hadn't ventured too far outside of dressing kale chips in olive oil and hot sauce, but when the opportunity to work with La Maison Maille's Dijon Originale presented itself, I couldn't resist attempting a Dijon and Black Pepper Kale Chip.

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As described by Maille.us, their creamy Dijon Originale is a classic blend dating back to the 1700s when La Maison Maille was founded. The company is founded on a rich history of perfecting the treatment of delicate mustard seeds, and their attention to detail shines through in this elegant and spicy Dijon mustard. 

Spread Maille's Dijon Originale thick onto a dino kale leaf, bake to a delicate crisp and treat yourself to a healthy and hearty snack.


YOU WILL NEED

1 bouquet of dino kale
1 tbsp of extra virgin olive oil
1 tsp garlic powder
1 tsp black pepper



GET COOKIN'
  1. Preheat your oven to 350 degrees.
  2. Spray a cookie sheet with non-stick spray.
  3. De-vein the dino kale by gently pulling the leaves away from the thick center vein.
  4. Lay the separated kale leaves onto the cookie sheet
  5. In a bowl mix together the Maille Dijon Originale mustard, extra virgin olive oil, garlic powder and black pepper.
  6. Use a basting brush to spread the mustard along the tops of each kale leaf.
  7. Bake the dressed kale leaves at 350 for 5-8 minutes until crisp.
  8. Monitor the baking closely since kale chips can burn quickly.
  9. Remove the baked kale chips from the oven and break into bite sized servings.
Our Dijon and Black Pepper Kale Chips are excellent as an afternoon snack or alongside a hearty soup or sandwich. We hope you will try them and share your thoughts with us. We also hope you will explore the endless possibilities that Maille's Dijon Originale holds in many of your everyday recipes.

Yumology created this recipe after receiving free products from Maille.us. 
The recipe and opinions in this post are all genuine and gained from my own experiences working with this product.

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