Baked Kale Chips
This method of cooking kale is my new favorite. Kale chips made by baking the leaves with a little olive oil and salt results in an almost potato-chip like treat that is genuinely good for you. You can season them with whatever spices you like or keep them simple and plain. There is no easier way to eat green leafy vegetables, or at least no way more genuinely enjoyable (and that’s coming from a true salad lover). Make a batch of these today and you’ll probably make three more before the end of the weekend. Even my dog begs for these chips, and I’m pretty sure I could convince my dad to try one too. These more than make up for the minimal effort involved in making them.
A note on the type of kale–I’ve been having a hard time finding the best variety of kale for these–flat, or lacinato kale. The batch I made for the picture is from a bunch of curly kale. I think the result is a more evenly crunchy one when you can find the flat kale, but the chewiness of the center rib and thicker middle of the leaf in curly kale is actually kind of appealing, though you’ll need to watch it closely to make sure you don’t burn the frilly edges. Whatever kind you’ve got, wash it thoroughly and dry it very well and you’ll do just fine.
Baked Kale Chips
Ingredients:
1 bunch kale
1 Tablespoon olive oil
salt and/or other spices to taste
Directions:
Wash the kale and spin it dry in a salad spinner if you have one, otherwise drain well and finish with paper towels. Preheat the oven to 350 degrees. If useing curly kale, break off the bottom third or so of the stem where there isn’t much actual leaf. Rip the leaves into large pieces. Toss gently in a large bowl with the olive oil to coat lightly with the olive oil, using your hands to make sure you get all the leaves. Line a cookie sheet with parchment and scatter the leaves in a single layer. Sprinkle lightly with salt and whatever other spice you choose and bake for 10-15 minutes until the leaves are crisp but not brown, keeping a close eye on the pan so that the leaves don’t burn. Remove from the oven and allow to cool before tearing into the chips.
thank you so much! this sounds fantastic and I can’t wait to go buy some kale
.-= Clarissa Neiding´s last blog ..The Dyson Animal Giveaway =-.
What a fun way to eat vegetables! I’m going to have to try this. It sounds really easy.
.-= Rachel´s last blog ..Hungry Monkey Book Review (Giveaway) =-.
I made your recipe Sunday for a friend who was visiting and who is on a Gluten Free diet. OMG they were SO GOOD!!! We immediately made a second batch, although that prob wasn’t the wisest move when you’re not used to a lot of roughage. I used aluminum foil instead of parchment paper and cut the baking time by a couple minutes. The second I saw a couple leaves start to turn brown, I pulled them out of the oven. I also neglected to sprinkle on the spices (mixed garlic salt and smoked paprika) until they came out of the oven. They are like a potato chip but then dissolve in your mouth sort of like cotton candy! My dog likes them, too, but it’s hard to share!
We need more veggies in our lives and I am so excited to try this one!
.-= FadraN´s last blog ..Tech Tuesday: The Biggest Mistakes You’ll Never Make on the Web =-.
I saw this on a tv show a few months back and wanted to do this. Thanks for the reminder!
.-= Saph @ Frugal Wife Blog´s last blog ..FREE No Nonsense Socks =-.
This is a great idea………..Thanks so much for the recipe. I can’t wait to make it.