For any of you who read lots of food blogs like I do, kale chips are old news. I first saw crispy kale on Steamy Kitchen in 2009. That’s like so last year.
I wasn’t into the whole kale thing back then. No, I was still making and eating dozens upon dozens of cookies. Ah, yes… those were the days.
Anyway, I do eat kale now. In fact, during the detox I did last month, I ate about a metric ton of kale. Well, maybe it was a little less than that, but still I ate lots of kale and other green things.
Kale is the new chocolate. Okay, that’s a lie. But I do like it. Especially in soups… and now as chips.
Let’s face it, sometimes you just want to munch on something while you’re parked in front of the television. And while potato chips (with a side of M&Ms) might be my first choice in that department, kale chips are a tasty substitute that are easy to make at home (meaning you know what’s in them) and they’re pretty healthy to boot.
What do they taste like? Have you had toasted, salted seaweed? To me, it is a neighbor of that flavor which I love. But even if you don’t like seaweed, don’t be afraid. Dan is not a big seaweed fan but loved these chips (stuffed-them-into-his-face-by-the-handfuls kind of love). He and our friend Tom said the flavor reminds them of pumpkin seeds. I’m not sure where they get that, but whatever they taste like, kale chips are addictive. You have been warned.
Let’s make some…
What you’ll need
1 bunch of kale. I used the curly, purple-stemmed kind (aka red kale for those of you into correct names and stuff), but I’ve seen a few different varieties used by other bloggers (there’s a list at the bottom of this post of other kale chips around the blogosphere).
Olive oil and sea salt (you could use kosher salt instead but be careful how much you use… I did that once and way over-salted)
What you’ll do
Remove the leaves from the tough stems by tearing the leaves with your hands or cut them off with a knife. Either way, just don’t tear or cut the leaves too small and make sure to get the big woody stems out of there.
Wash the kale.
Put it into a salad spinner. Normally I would give you an alternative method because I don’t really believe in buying equipment for a single recipe, but you really do want the leaves to be dry so if you have a good method of drying without a salad spinner, please let me know in the comments. (Besides salad spinners are great for you know, like, salads n stuff…)
Give it a spin. The more water you can get off of the leaves the better. Too much moisture could lead to soggy chips which sort of defeats the purpose.
Move your dry kale to a bowl.
Toss it with 1 tablespoon olive oil
and sea salt to taste (I started with a tablespoon because I figured some of it would stick to the bottom of the bowl which it did)
Spread the leaves onto baking sheets, keep them in a single layer. (I wound up sprinkling a little more salt at this point. I might have gone a little overboard with the salt. Just a little.)
It took 2 baking sheets to fit all of my kale in a single layer. Bake at 300 degrees for about 20 minutes (I swapped the pans top to bottom and vice versa halfway through to keep it democratic).
Then I put the chips into a bowl and sat down with the remote nearby, ready to catch up on Top Chef.
Baked Kale Chips
adapted from Baked Kale Chips on Smitten Kitchen and Runnersworld
1 bunch of kale, torn into bite size pieces (stems removed)
1 tablespoon-ish olive oil
sea salt to taste
- Wash and dry the kale (salad spinners are awesome!)
- Toss dry kale leaves with oil and salt.
- Bake at 300 degrees for about 20 minutes
- Grab the remote and enjoy.
More kale chips
- Baked Crispy Kale on Steamy Kitchen
- Roasted kale chips with sea salt and vinegar on Kalyn’s Kitchen
- Kale chips on Kath Eats Real Food
- Baked kale chips on Gluten Free Girl
- Also seen on Shutterbean, the Kitchn, Epicurious, and Runnersworld (just to name a few).