Hasselback Potatoes & Kale Chips
- Prep Time20 min
- Cook Time1 hr 15 min
- Total Time1 hr 35 min
- Yield8 servings
Ingredients
Kale Chips
- 1 large bunch kale (about 1/2-3/4 lb)
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp red pepper flakes (reduce if sensitive to spice)
- 3 tbsp olive oil
Dairy-Free Pesto
- 3 cloves garlic
- 1 cup basil leaves
- 1/8 cup cashews
- 1/4 cup olive oil
- 1/2 lemon, juiced
- salt and pepper to taste
Hasselback Potatoes
- 8 russet or Yukon gold potatoes
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Notes:
- Make the kale chips first so they can cook while you prepare the potatoes and pesto.
- The pesto and kale are options. These potatoes are terrific alone as a side dish.
Preparation
Kale Chips
1
- Preheat the oven to 350 degrees F.
- Combine the seasoning in a small bowl.
- Wash kale, remove the stems, and cut into large pieces. Remove any excess water by using a salad spinner or blotting with a clean dish towel.
- Coat a baking sheet with 1 tbsp olive oil.
- Place the kale on the baking sheet, drizzle on the remaining 2 tbsp of olive oil and toss to coat.
- Sprinkle on the seasoning mix and toss to coat the leaves.
- Bake for 10 minutes.
- Then turn off the oven and bake for 10 more minutes to finish crisping the chips. Ovens vary so check the chips in 5 minutes to make sure they don’t burn.
- Remove from the oven and adjust seasoning to taste.
Dairy-Free Pesto
2
- Add the garlic and cashews to a small food processor and pulse until chopped and combined.
- Add the basil leaves, olive oil, and lemon juice. Pulse to chop the basil, then let the motor run to combine all the ingredients.
- Season to taste with salt and pepper.
Hasselback Potatoes
3
- Preheat the oven to 350 degrees F.
- Scrub the potatoes.
- Cut thin slices in each potato going only 3/4 of the way down the potato so that the slices stay together. Using two wooded spoons, one on each side, can be used as a guide. For the gadget lover in you, there are hasselback slicing tools.
- Place the potatoes on a rimmed baking sheet, brush with some of the oil, and season with salt and pepper. Reserve the rest of the oil to brush the potatoes while they bake and as they begin to fan out.
- Depending on their size, bake the potatoes for 45 minutes to an hour. The potatoes will fan out as they cook. About every 20 minutes, brush the potatoes with additional oil allowing it to seep in between the slices.
- Once the potatoes are done, remove from the oven and brush each potato with a little pesto.
- Serve on a bed of kale chips.
