I’ve seen a lot about kale chips – on the grocery store and on the internet. When I found a simple recipe to make them at home, I thought it might be a good way to get past my last kale experience. (Maybe I just made too many of these “kale mistakes“?!)
I came across the base recipe on Pinterest via Refinery29. It couldn’t be easier: start with some kale and 1/4 cup olive oil. Then, add seasoning, mix, and bake. I’ve outlined it below step by step with the full recipes at the very end.
First, line a baking sheet with parchment paper. I needed two.
Wash the kale and dry it very well. I used lacinto kale, or dinosaur kale. Pictured is the kale in my salad spinner, but I found that I still needed to blot it with a towel to remove the moisture from the leaves.
Cut into large pieces, removing the stem where it is thick. I would cut the stem out of the top and middle pieces pictures below.
Combine olive oil with seasonings in a resealable plastic bag and mix. Add kale and shake to coat. Leaving some air in the bag makes it easier for the oil to coat all of the leaves.
Next, squeeze the air out, and really work the seasoning into the kale. This also helps break up lumps where you seasoning has not mixed well with the oil. Apparently, not massaging kale is one of the “kale mistakes“. Who knew it was such a diva?
Bake in a 300 degree oven for 30 minutes. I rotated the baking sheets halfway through the cook time, but you might not need to do that.
A delicious, healthy snack!
I find these store really well in plastic containers, but since they are thin and delicate, they tend to get squished and break apart in plastic bags.
Also, it still gets stuck in my teeth. Between the garlic and the immediate need for floss, it’s not a great workday snack for me, unfortunately.
Kale Chips, via Refinery29
Kale, washed and well dried
1 tablespoon olive oil
Seasoning for spicy garlic flavor:
3 cloves garlic, minced
3 tsp garlic salt
Pinch chipotle powder
Seasoning for chili lime flavor:
Juice from 1 lime
Zest from 1/2 lime
1-2 teaspoons chili powder
1/2 teaspoon salt
Preheat oven to 300. Line baking sheets with parchment paper.
Cut kale into large chip pieces, removing stem.
To a gallon zipper bag, add olive oil plus seasonings for flavor of choice. Shake well to coat, then squeeze air from plastic bag and rub coating into kale leaves.
Place kale on baking sheet and bake for 3o minutes or until crispy.