In between sets at our house-concert venue, the Pig & Weasel, people like to hang out around our lower-level bar—which happens to be off to one side of my vintage-cookbook collection. A few weeks back, one lady stood in front of the books and mused about a favorite, 30-years-ago appetizer recipe for oven-baked potato crisps that “looked like little stained glass rounds, with an herb on top.” Intrigued, I conducted some kitchen experiments and created these. They’re not hard to make, look lovely and transform the plebian chip into fancy finger-food worthy of passed-appetizer status. Hope you like them. Let me know!
Makes 30 crisps (20 very-thin slices of potato sandwiched around kale ribbons equal 10 finished crisps per potato)
Potato Kale Crisps Ingredients
- 3 large lacinato kale leaves
- 3 large Idaho® potatoes, peeled
- 1 large sweet onion, peeled
- 1 cup rice bran oil
- Salt flakes & fresh cracked pepper
- 1/2 cup sour cream OR Greek yogurt to garnish
- 1/2 cup micro kale sprouts, to garnish
- Cut the main, center rib out of each of the three kale leaves and discard the rib, leaving you with six, long, half-leaves.
- Using kitchen shears, cut long, thin, lengthwise strips out of the kale leaves, each strip about 1/8 of an inch wide and six inches long. Trim these to little, 1&1/2 inch to 2-inch long pieces (as shown in the picture on the right.)
- Cut the onion into chunks. Using a food processor, pulverize the chunks until you have liquified the onion. Set aside.
- Using a mandolin set on the thinnest setting, carefully slice each potato into very thin rounds. Pour the liquified onion over the potatoes and mix to cover. Allow to marinate for about 15 minutes.
- Cover a cookie sheet with parchment paper. Place a shallow bowl with the oil in it on your work surface. Place the small pieces of cut kale on your work surface. Working one potato slice at a time, pull out a thin round of potato, shake off most of the onion juice. Dip the potato, covering both sides, into the oil. Place the potato slice on the parchment paper. Place one or two pieces of kale decoratively onto the surface of the potato slice. Remove another slice of potato from the onion juice, shake, dip in the oil, & place this second slice of potato over the kale-decorated slice of potato creating a raw-potato-slice “sandwich” with the kale strips as the filling. Press down.
- Repeat–choosing the “best” 20 slices of potato from each of your potatoes, until you have covered the parchment with potato-kale sandwiches. NOTE: you may have more potato slices left–I’ve only set the recipe for 20 usable slices per potato, but if you have more, then make more of the little “sandwiches” into crisps!
- Sprinkle salt flakes and cracked pepper over all. Preheat oven to 350. Bake at 350 for 15 minutes. Using a spatula, turn all of the crisps over. Bake another 12 minutes until rounds are crisped and browned on edges.
- Remove crisps from oven, pat with paper toweling. Place on serving platter. Garnish with dollop of Greek yogurt or sour cream and micro kale sprouts. Serve while still warm if you can!