Tuesday, April 3, 2012

Sweet Tater Tots and Kale Chips



I had some left over sweet potatoes and kale- and this was born! I have made kale chips before and they are so good! Kale is awesome, if you haven't tried it, you should.  It's like spinach but can withstand more heat basically and still maintain its integrity.  So good just lightly crisped up in a skillet or baked as chips.  I would suggest don't let them go too far- because otherwise it kind of tastes like you are eating air.

And these tater tots were awesome, I kind of made up my own recipe for these and was hoping they came out good! And thank god they did because I will definitely be making these again.


Kale Chips

  • A bunch of kale, stripped from the stem, washed and dried and cut/pulled into bite sized pieces
  • salt, pepper, and cooking spray
Directions
  1. Oven preheat to 475 degrees F
  2. On a baking sheet or wire cooling rack arrange the kale pieces
  3. new salad spinner too!
  4. Spray with spray and sprinkle with salt and pepper
  5. Put in the oven for 5-10 minutes- you want the leaves to be wilted and just a bit brown and crispy on the edges.  Try no to let them cook too much.


Sweet Tater Tots

Ingredients

  • 2 sweet potatoes
  • 1 regular baking potato
  • 1 tsp of garlic powder
  • 1 tsp of salt
  • freshly ground pepper to taste
  • pinch of celery seed (optional)
  • about 2 cups of panko bread crumbs
  • cooking spray
Directions

  • Oven should already be at 475 degrees for the kale chips (and almond crusted chicken, if you made that too)
  • In the microwave, in a microwave safe container put all the potatoes peeled and stabbed a couple times with a fork in and press the "potato" option (should be about 10 minutes)
  • Meanwhile in a food processor (or you could just do this in a mixing bowl) add the spices.
  • In another shallow dish add the bread crumbs (I added them a cup at a time)
  • When the potatoes are done combine them with the spices and taste to make sure they taste good.  Adjust spices to your preference.
  • When they are cool enough to handle, take a ziplock bag and fill with some of the mixture.  Snip the corner to make it into a piping bag.  
  • Pipe out small (tater tot size) pieces into the bread crumbs, a couple at a time.  They kind of look like baby carrots.  Try not to make them too big. 

  • After the are in the bread crumbs, shake the dish to coat.

  • YOU MUST HANDLE THESE VERY GENTLY. They are super soft so gently pick up and roll in your hand a bit to get off excess crumbs.
  • Line a baking sheet with foil and spray with spray.  Line up your tots and then when they are all done spray again with spray.
  • Pop in the oven for about 15-20 minutes until they are golden and crispy.
  • In hindsight I would flip them half way throw cooking so they are nice and brown on both sides.
  • This made all these in the picture with about 1/2 cup of potato filling left over- I just let my fiance eat the rest lol

1 comment:

AndreaBai said...

I'll have to try your sweet potato tots! I love eating kale as well. Especially kale chips!

Xo
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