How to Make Kale Chips

I have to admit. I was a skeptic. I have never liked kale in any form because of some early childhood traumas in an extended family of mandatory vegetable eaters. I know it’s totally healthy, but I’ve stayed FAR away from it. All this changed when my husband decided we needed to make kale chips. With just the tiniest bit of sighing and eyerolling, I joined him on this adventure….and I’m so glad I did!

This crunchy, savory snack really satisfies that need-to-eat-salty-chips urge and it’s so much healthier! Kale is loaded with anti-oxidents and vitamins and NOT loaded with starches and transfats. It’s a tasty treat for sure. I actually find myself feeling hungry FOR KALE! Believe me, that has never EVER happened before!

Making Baked Kale Chips

  • 1 bunch of kale, either flat or curly
  • 1-2 T. olive oil
  • 3/4 t. salt
  • 1/4 t. each pepper, cayenne, cumin, curry, garlic powder, etc.

Preheat oven to 350°.

Wash and pat dry your kale. I used curly kale and I really liked the result because there was so much texture and crunch.   You can also use a salad spinner to dry your kale out. Fold each big leaf of kale in half, exposing the big spine running the length of the leaf. Use a knife to slice this spine out. Discard the spine; it’s too tough to do anything with except feed your compost pile.

trimming kale for kale chips

Fold the kale in half. See that big fibrous spine? It's gotta go.Fortunately, that spine is easy enough to just cut out.

Tear the leaves into smaller pieces.

Put all the kale into a large bowl and toss with the olive oil. Use your hands to evenly coat all the leaves. (My husband used our little olive oil pump sprayer instead and liked doing it that way. )

trimmed kale

Now, you can either sprinkle your spices over the bowl and toss the leaves with the spices OR you can spread the kale out on some parchment on a cookie sheet and then sprinkle the spices over the top. I spiced the kale chips both ways and found that I tended to over-spice the kale when I mixed the spices onto the leaves in the bowl. My first batch of chips were WAY too spicy. You can basically use your favorite flavors. If your favorites happen to include cayenne or some other type of pepper, remember that the kale will shrink up some and this will intensify the flavors. My favorite flavor combination included sea salt and garlic powder.

Line a cookie sheet with parchment and spread the kale leaves out so that they aren’t lying on top of each other. I ended up using two cookie sheets for an average bunch of curly kale.

olive oil and spices on kale chips

Spread the kale out on a cookie sheet.

Bake for 15-20 minutes. Set your timer for 15 minutes. Turn the kale leaves over. They’ll probably be almost done. Keep a VERY close eye on them during the remaining 5 minutes. I learned the hard way that kale can burn very quickly if it’s in the oven too long. Burned kale is naaaaaaasty.

BURNED kale chips

Oh no. This is NOT what they are supposed to look like. These tasted burned too.This is more like it. These were delicious and crunchy.

The kale will go from a bright fresh green to a dark green as it bakes and dries out. You want the edges to start turning brown. Like I said, at this stage, the kale can burn easily.

bowl of baked kale chips

This is more like it. These were delicious and crunchy.

I was amazed at how crunchy and tasty the kale chips were. They were downright addicting! We ate them hot out of the oven but they were delicious after they’d cooled down too. They keep well in an airtight container too.

I would never have believed how much I’d like kale if I hadn’t tried these chips. They really did satisfy that chip-related craving.

Warning: the one disadvantage to snacking on kale chips is that you’ll probably have to use dental floss after eating. The kale did seem to get stuck in our teeth more than most foods do.

Barb

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Baked Kale Chips

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

  • 1 bunch of kale, either flat or curly
  • 1-2 T. olive oil
  • 3/4 t. salt
  • 1/4 t. each pepper, cayenne, cumin, curry, garlic powder, etc.

Instructions

Preheat oven to 350°.

Wash and pat dry your kale.

Fold each big leaf of kale in half, exposing the big spine running the length of the leaf. Use a knife to slice this spine out. Discard the spine; it's too tough to do anything with except feed your compost pile.

Put all the kale into a large bowl and toss with the olive oil. Use your hands to evenly coat all the leaves. (My husband used our little olive oil pump sprayer instead and liked doing it that way. )

Now, you can either sprinkle your spices over the bowl and toss the leaves with the spices OR you can spread the kale out on some parchment on a cookie sheet and then sprinkle the spices over the top.Remember that the kale will shrink up some and this will intensify the flavors. My favorite flavor combination included sea salt and garlic powder.

Line a cookie sheet with parchment and spread the kale leaves out so that they aren't lying on top of each other. I ended up using two cookie sheets for an average bunch of curly kale.

Bake for 15-20 minutes. Set your timer for 15 minutes. Turn the kale leaves over. They'll probably be almost done. Keep a VERY close eye on them during the remaining 5 minutes. I learned the hard way that kale can burn very quickly if it's in the oven too long.

The kale will go from a bright fresh green to a dark green as it bakes and dries out. You want the edges to start turning brown. Like I said, at this stage, the kale can burn easily.

http://www.mysisterskitchenonline.com/2012/02/21/how-to-make-kale-chips/

9 thoughts on “How to Make Kale Chips

  1. Just one addition. This time of year, the kale we often get in the stores has wonderful stems that are not woody at all. Cut them out as above, then dice and add to whatever soup you might have simmering (or freeze to toss into the next batch of soup or even spaghetti sauce). Did I ever mention I’m a ‘frugal” cook? 🙂

    As usual, Barb, this is a great post–thanks for the clear instructions.

  2. Great step by step. I have made these a few times but mine weren’t as crunchy as I would have liked. after reading your method I will try again today. In the past, when I made these I couldn’t keep my toddler out of them…every mother’s dream!

    One note about the ribs, we always find a use for them because we have a bunny. Her favorite food is kale (the reason I decided to start looking up what we humans could do to eat it). I kept buying bunches of kale and it looked so dreamy and leafy so I just had to fimd something delicious we could make with it. Hooray for our bunny, Sniff, she got us eating greens.

    I love your recipies, keep them coming!!!

  3. OMG! These are delicious!!! Of course I love greens (and kale more than collard) cooked the good old fashioned southern (fattening) way. But these are so satisfyingly good. Thanks for sharing another fabulous recipe Barb.

  4. Yes, they are delicious but I put mine in a food dehydrator and it is way easy, no chance to burn!

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