Kale Chips!

July 3, 2014

I LOVE KALE CHIPS. I love them on hamburgers. I love them on pasta. I love them all on their own, and will munch them freely while binge-watching Bates Motel on NetFlix. Want something crisp and delicious that doesn’t invite guilt? Make these crispy greens!

I should probably mention that kale is a considered a “super food.” It’s rich in vitamins A and C, and…well, the list of health benefits goes on and on.

But I don’t eat kale because it’s good for me. I eat it because I like how it tastes.  Period.

To start, grab a bunch of kale. Any variety will do. The leaves pictured above are from the ‘Red Russian’ kale that grows in my Kitchen Garden.

No kale in your garden? Obtain it from the farmers market.

No farmers market near you? Visit your local supermarket.

Next, cut out the tough central stem from each leaf. You can save the stems for soup, or toss them on your compost pile.

Cut or tear the leaves into large (ish) pieces, about 1 1/2 inches in diameter.

Put the leaves in a bowl…

Add a little olive oil…

And toss  with your hands until each leaf is slick with oil.

Arrange the greenery in a single layer on a baking sheet. As you can see, I placed baking parchment on my baking sheet. But you don’t have to. I’m just a parchment paper kind of guy.

In any event, don’t let the leaves overlap, or they won’t develop their crispy potential.

Sprinkle the leaves with a little kosher salt or sea salt. Use less salt than you think you’ll need. Too much salt will murder the flavor of the kale.

You could add other seasonings, too. But why gild the lily?

Bake on the lower-middle rack in a preheated 300°F oven for 10 minutes. Then rotate the pan, and continue baking for another 10-15 minutes, or until the greens are perfectly crisp.

As I mentioned earlier, you can throw the chips on a hamburger, or sprinkle them on pasta. Or, you can simply pour them into a bowl, and devour them one by one.

A question for you: Am I the only who sees a teddy bear in the above kale chip?

Here’s a copy and paste version of the above recipe:

Kale Chips
Kevin Lee Jacobs
1 bunch kale
Olive oil (or whatever oil you like)
Kosher salt or sea salt

Set oven rack at the lower-middle position; preheat oven to 300°F

1. Wash and thoroughly dry the kale leaves. Wet leaves won’t crisp.Then cut out the tough central stem. Cut the tender greenery into large-ish pieces — about 1 1/2 inches in diameter.

2. Put the leaves in a bowl, add a small amount of olive oil, and toss them about until all are slick.

3. Arrange the greenery in a single layer on a baking sheet. Sprinkle with a tiny amount of salt — too much salt with murder the taste of the kale.

4. Bake for exactly 10 minutes. Then rotate the pan, and bake for 10-15 minutes, or until the leaves turn perfectly crisp.

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Comments

  1. Alicia O'Neal says:

    I love Kale and actually have some in my garden that I use in salads with vinaigrette. But, I always damage my overall vinaigrette salad. Because I can’t seem to find a good vinaigrette recipe to make. Kevin, do you have any tasting vinaigrette dressing to use in my Kale Salad?
    I will try out the chips for my 4th of July event.:)

  2. Kendra says:

    I love kale chips! No, that’s an understatement. I LOVE KALE CHIPS! This is exactly how I make them. One thing to note is that if you wash them right before you try to make chips they wont get crispy for a LONG time unless you thoroughly dry them first. I made this mistake the first time I made kale chips. Took forever to get them crispy. Now I wash my kale up and let it air dry completely before I go about making the chips. Much better results.
    Btw, I just found your blog a few days ago while searching for ways to freeze collard greens on Google. LOVE your blog! Keep the wonderful articles and delightful pictures coming!

  3. Addie B in FL says:

    Hi, Kevin, and happy 4th to you and yours! I made kale chips about a year ago – my husband grows it and it’s really prolific – I’ve had to resort to freezing it. His is curly kale, and that’s the only kind I’ve found in the stores here. Still, everyone liked the chips.

    Your tea looks beautiful and yummy. There’s a pub/restaurant about 45 minutes away in Gainesville owned and run by an English couple. On the first Saturday of every month they put on a proper full English tea, with proper china, lacy tablecloths and the staff in black with white pinnies (aprons) and caps. We’ve been several times and it’s lovely, but I have to say that yours looks even better :-) )

  4. Joanna says:

    I make them exactly the same and they’re just delicious!
    I don’t eat them every day because they are loaded with vit K – which thickens the blood- but 2-3 x per week is a treat!

  5. Mary Anne says:

    Sorry, I don’t see the teddy bear but I do see you holding the front leg of a turtle with a very high and narrow shell!! We are all the same we are all different!

  6. dori says:

    Kevin, there is no teddy bear there. What did you have with your kale chips?

  7. Joan says:

    Hi Kevin,
    Here is my recipe. I wash and dry my kale, ( I like Lacinato kale) tear out the mid vein, put it in a large bowl, add olive oil and mix to lightly coat all surfaces.
    I then lay it out on a baking sheet, apply trocomare, (seasoning found in the health food) and some nutritional yeast (full of B vitamins) to one side only and bake in the oven on 200 for about 1 hour. Yes, I know this is the lazy womans way but it works for me and tastes good too.

  8. Sandy says:

    It’s a black bear — running northwest.

  9. betsy says:

    Kevin: save yourself some tossing time by using an olive oil spray – it works
    so well – then sprinkle with the sea salt (I cheat and sometimes use a smidge
    of garlic powder …. yum

  10. Ann says:

    I grow 4 kinds of kale, make alot of kale chips, massaged kale salad, put in my morning smoothies AND juice 3x per week. For the kale chips (and most green salads,) good results are obtained from spinning the kale very dry before putting on cookie sheets. Then it will dry out quickly and not steam wilt. Spike is good as seasoning salt and adding nutritional yeast after is excellent. Full of all the B vitamins, a real energy snack. Add the yeast after cooking not before as the heat will destroy the B vitamins.

  11. Cheryl says:

    I love making these. They are very tasty and beat potato chips all to pieces! Great for snacking, and excellent side for hamburgers. I’ll have to try them on the burgers the next time. Thanks Kevin.

  12. Paulette says:

    Have to find some kale and give it a try SOON. I keep hearing how wonderful they are but …. I don’t know why I have not tried. Farmers Market here may be cancelled due to 4th parade…hhmmmm.

  13. badger gardener says:

    I have been wanting to try kale chips so thanks for the tutorial. This is the first year I’ve grown kale in my garden (red Russian too) and except for some minor problems with leaf miners it is doing beautifully.
    Hoping my kids will like them because they haven’t been too crazy about greens unless I finely chop them and hide them in spaghetti and pizza sauce.

  14. julie says:

    Hi Kevin,
    Have you tried your recipe with a teaspoon or 2 of cider vinegar added to the olive oil? Very good taste.

  15. Morgan says:

    I coat the kale lightly with a mix of olive oil, apple cider vinegar and Nama Shoyu soy sauce, then season with black pepper, garlic and onion powders, smoked paprika, thyme and oregano. We dehydrate rather than bake them, they’re fabulous!

  16. Kim from Southern Manitoba says:

    I see a teddy bear. (took me awhile, but I see it!) Growing Kale for the first time. Planted them in old tractor tires with well rotted compost added to my very sandy soil. Then I used old garden hose supported by 18 Inch lengths of rebar to form a dome over the kale and other brassicas in other tires. I then covered all of this with lightweight row cover to keep the bugs out, and held this in place with a circle of old garden hose and fabric staples. I tried this last year in long rows, but between the wind and my cat doing everything he could to get inside, bugs got in and ruined my crop. I’m hoping these mini domes will be easier to manage.
    Love your newsletters.

  17. Beverly, zone 6, eastern PA says:

    Yes, I see the teddy bear, too.

    Kale chips on pasta is a great idea!

  18. Cheryl says:

    Yes, I see the teddy bear. Have you considered developing a line called “Teddy Bear Kale”?
    Have a great Independence Day!

  19. Mickie Christiansen says:

    Teddy bear indeed. Kevin, you are too cute!
    Kale chips are the best. I like your simple recipe. And that you eat them because you like them. xo

  20. Sheri Rice says:

    I seethe bear! But do you see the bunny on the moon?

    Thanks for the recipe…..I’ve made these before with brewers yeast on them as seasoning, which adds a little cheesy goodness, but I’m going to try them without.

  21. Candi says:

    It’s a kangaroo!

  22. Louise Brouillette says:

    Kevin, do you think this would work in the dehydrator?

  23. Hi Louise – I suspect this would work in a dehydrator. But since I don’t own one, I can’t give you a precise recipe.

  24. Vicki says:

    I use olive oil, but I add a little fresh ground black pepper and sprinkle some of whatever herb or spice I am feeling like using in the moment. I have made kale chips with coriander, cumin, dill, salt and garlic, ginger, you name it. They are all fantastic. The basic recipe holds, but sprinkle on whatever you are in the mood for at the time. It works!

  25. CarolAnn says:

    I do see the teddy bear, including his black button nose. Thanks so much for posting this. I’ve heard so much about them for nearly a year and never really bothered with it before. I will now.
    There was a chef some months ago on the Today Show and he said to do this with spinach leaves. I did it and they just came out dried and tissue thin and flavorless. I don’t recommend.

  26. Bonnie Krause Gams says:

    When I make my Kale chips, i also use 2 tbls fresh lemon juice in the olive oil Also to give them even more of a kick, I sprinkle with red pepper flakes.
    Oh my yum

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