Kale Chips

Even though it’s dark when I get up in the morning now, I’m at least treated to incredible sunrises.

I was a little insulted last week when I was listening to the latest episode of “America’s Test Kitchen Radio” and when a listener called in about making kale chips. Bridget Lancaster said they’ve been “in fashion on the food blogs lately.” Well folks, kale chips has been on my list of recipes to bring to you this fall, so I guess I’m in fashion by joining the ranks of the rest of the food bloggers in writing about them!

There was an advertisement a long time about eating potato chips, how you couldn’t eat just one. I’m like that; I’m much more of a savory, not sweet gal; I will take a bag of chips and some dip over dessert any day. I heard about kale chips from my sister-in-law about a year ago and the idea always intrigued me. One night when I was looking for a little snack before dinner, with a bunch of kale in the fridge, I decided to try them. And I haven’t looked back since!

This is perfect time of year to make these, as kale is one of those never-ending fall vegetables; I can get local kale through October and into November, they like the cold! These will go quickly, so watch out! They melt in your mouth, a crunchy and crispy “chip.” Take a few stalks of rinsed kale, take them off their stalk, and tear into pieces, about 3-4 inches. In a big mixing bowl, add the kale and a little bit of either olive oil or coconut oil (unrefined), place them on a cookie sheet so they are separated, add a dash of Kosher salt (or table salt if you have it), and stick it in a 350 degree preheated oven. If it looks like a large amount, don’t worry, they shrink. I’ll leave them in the oven for anywhere from 10-15 minutes, checking on them to make sure everything is cooking correctly. Of course, the chips on the edges are done the earliest, the ones in the middle take a little bit more time. These usually don’t make it to a serving dish, we’ll just eat them off the cookie sheet. Much more healthy than an actual cookie!

I use my large mixing bowl to “massage” the kale with oil.

Kale Chips
5-6 stalks of kale (I prefer curly)
1-2 Tablespoons olive oil or coconut oil (unrefined)
Kosher salt

1. Preheat the oven to 350 degrees.
2. Rinse the kale and remove the center stalk. Tear into 3-4 inch pieces.
3. In a large mixing bowl, add the kale and whatever oil you’re using.
4. Place in the oven and bake until crispy, 10-15 minutes, depending on your oven. Toss occasionally.

The kale “shrinks” when it’s cooked, so you might want to keep your bowl handy for another batch!

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6 thoughts on “Kale Chips

  1. I love the colorful green photos. This is the only way I will eat kale. Thank you for making a healthy treat that tastes oh so good.

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