Tuesday, July 27, 2010

Kale chips

I had heard about kale chips before (basically, a healthier version of potato chips), but hadn't gotten around to trying them before now. They couldn't be easier, and it's a great way to use up a bunch of kale.

To start, preheat the oven to 350. Tear up the kale leaves into large-ish bite-size pieces, keeping in mind that they'll shrink in the oven. Be sure to separate the stems and the central "rib" of each leaf and discard.  Rinse leaves well and completely dry.

Kale: Before

Put a piece of parchment paper on a baking sheet. (Depending on how much kale you have, you might need two sheets.)  Arrange the kale leaves on the parchment, avoiding overlap as much as possible. Brush leaves with olive oil and sprinkle with desired seasonings. I did one batch with seasoned salt and grated parmesan cheese, and another batch with sea salt and rice vinegar. Bake in oven for 10-15 minutes, until leaves are crisp -- they should be browned but not burned.

Kale: After
Eat and enjoy!  I definitely made these waaay too salty, so I would advise going easy on the salt...  They also need to be eaten right away, as they don't seem to maintain their crispness after a while.


  1. Can you dip them? I like the idea of Parmesan cheese on anything of course...

  2. They're pretty fragile, so I think you would have to apply the dip gently...