I was looking in the pantry one day and saw a jar of lemon curd. I don't remember buying it, but I must have had scones on the brain, because that's pretty much the only time I use it. That got me thinking about how I have seen sandwich cookies calling for lemon curd, but not much else. Having kale in the fridge at the time, I decided to try using the curd as a coating for chips. I was thinking about making the simple syrup for Paklava and how if you cook it for too long, it will turn into a candy rather than a syrup. I figured the same principle would hold here and that baking the curd in a thin layer would crisp it.
This ended up to be a case of "When at first you don't succeed, try, try again." The first time I tried it, I rubbed the curd onto the leaves (thinking about how people massage kale for salads, etc. to bring out a sweetness), but used too much, and they came out very limp and gummy. The next time, I baked them for too long and burned them. The third try was the proverbial charm.
|See the little blobs - first try - too much curd!|
Wash and dry the kale and tear or cut into bite-sized pieces, removing any large stems.
Heat a tablespoon or two of the lemon curd so it will be thin enough to spread. I zapped it in the microwave for about 20 seconds and gave it a good stir.
Using a pastry brush, brush a very thin coat of curd onto both sides of the leaves, transferring them to a parchment-lined baking sheet.
Bake at 300° for 10", then flip and bake for another 8-10" until set.
Allow to cool on the tray.
|See, nice and crisp, not limp.|