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Kale Chips
Try a greener spin on the beloved potato
chip, and customize to your taste by
adding or substituting seasonings.
INGREDIENTS
– 6 cups lightly packed kale leaves
– 2 teaspoons olive oil
– ¼ teaspoon red pepper flakes
– ¼ teaspoon kosher salt
PREPARATION METHOD
1. Preheat the oven to 200°F on Roast Mode with a rack set on
position “3.” 2. Remove the stems from the kale and cut the leaves
into 2-inch pieces. 3. In a large bowl, toss the kale with oil, salt,
and red pepper flakes until well combined. 4. Spread out onto
a baking sheet lined with parchment. 5. Place into the oven and
cook for 45 minutes. 6. After 45 minutes, turn the oven to the
Convection Roast mode and set the temperature to 200°F. Cook
for 10 minutes, or until the pieces are nicely crisped. 7. Remove
from the oven and transfer to a fresh sheet of parchment paper
and allow to cool on the counter before serving.
MAKES RACK POSITION COOK TIME
4 SERVINGS 3 5660 MINUTES
BEFORE YOU START
You can use pre-chopped, bagged kale. Be sure to remove
the stems and if the pieces are smaller than those in the
recipe, the cooking time will be slightly shorter.
Candied Pecans
Candied nuts are an inspired addition to cheese boards,
salads, or desserts, and are just as delectable on their own.
MAKES RACK POSITION COOK TIME
810 SERVINGS 1 AND 3 15 MINUTES
INGREDIENTS
– 1 cup raw pecan halves
– 3 tablespoons firmly
packed brown sugar
– 1 tablespoon water
– ¼ teaspoon kosher salt
– ⁄ teaspoon ground
black pepper
PREPARATION METHOD
1. Preheat the oven to 350°F on Roast Mode with racks set on positions
“1” and “3.” 2. Use a Silpat® or silicone baking mat in a baking tray or spray
a nonstick baking tray with nonstick cooking spray. 3. Spread the pecans
into a single large layer on the pan. 4. Place them in the oven on the rack at
position “3.“ 5. Roast the pecans for 7–8 minutes, stirring halfway through.
6. Remove the pecans from the oven. 7. In a medium bowl, mix the brown
sugar, water, and pepper until well combined. 8. Toss pecans with sugar
mixture then return them to the baking tray, spreading them into a single
layer. 9. Place the pan back into the oven on rack position “1.” 10. Roast the
pecans for 8 minutes stirring halfway through. 11. Remove the pecans from
the oven, and in a clean medium size bowl, toss pecans with kosher salt.
12. Pour the pecans onto a piece of parchment paper or onto a clean baking
tray and allow to cool. Be careful as the liquid sugar coating the pecans is
hot. The nuts will harden as they cool. 13. Allow to fully cool before serving.
ROAST
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