Thursday, May 17, 2012

Baked Kale Chips

Here's a great snick snack if you're trying to break that nasty potato chip habit.
Buy a big bag of kale (our grocery store had it for $.99/lb. We got two huge bags and still didn't reach a pound) and bake away. You can also do a dehydrated version of this to preserve more of the nutrients. Honestly, I just haven't tried it yet.

And why kale? Kale is one of THE MOST nutritious vegetables you can eat. Trust me on this.

As much Kale as you want
Extra Virgin Olive Oil
A bit of fresh ground pepper

Before: Preheat oven to 300 degrees.
1. Wash & dry kale. DRYING IS KEY. If you don't dry well, you won't get that nice crispy crunch we all so love about chips.
2. Break kale into small pieces (you know, small chip size) and put into a large bowl.
3. Drizzle the kale with EVOO (enough to cover the chips without making them dripping with oil) and gently massage the oil into the leaves.  Massaging is important as it takes away some of the bitter flavor some of you don't like.
4. Place oil covered pieces onto a baking sheet and sprinkle all of your spices to taste. Want more Pepper & less Paprika...go for it!
5. Bake in oven until crisp, about 15-20 minutes. Keep a careful watch so they don't burn!! Some of you might be done in 14 minutes. Watch carefully.

Tell me any other spice combinations you've added to your tasty kale chip!


  1. So how exactly do you get your kale extra dry?? Mine got a little non-crispy and I'm thinking it's because my drying process was not thorough. Also, note to others, these are NOT to be stored in the fridge (thanks for that one Dad).

  2. I put it in a spinner and then pat it between paper towels a couple times until they're dry.

  3. Now I know what to do with all this Kale that I'm growing in my garden!