I discovered Kale chips last year and have become totally addicted to them. Try them with your family and enjoy a wonderful summer treat.
Although kale can be steamed, sauteed, boiled or eaten raw, baking kale results in a crunchy snack food that is a healthy alternative to potato chips. Kale chips are best served right out of the oven and they lose their crunch after being stored for a day. But they never last that long at our house.
Got 30 minutes and a Ziplock bag? Then here we go….
Simply separate the leaves from the stems, tear into 2 inch pieces. Pour 1-2 T of oil in a bowl or ziploc bag, season with your favorite flavors (S&P – salt & pepper, or Garlic Salt, or your favorite seasoning blend). Add the kale and gently massage the oil into the kale. Lay the kale pieces on a ungreased baking sheet – make sure they don’t overlap. Bake at 400 for 8 min. When the edges of the kale are brown but not burnt, the kale chips are ready to eat. Careful…I’m warning you they become addictive.
VARIATIONS for your Kale Chips
- Lemon – 1 tsp (packed) lemon zest, 1/8 tsp sea salt
- Smoky – 3/4 tsp smoked paprika, 1/8 tsp sea salt, pinch chipotle pepper
- Sesame – 1 tsp roasted sesame oil (instead of oilve oil), 1 tsp roasted sesame seeds, 1/8 tsp sea salt
- Cheesy Black Pepper – 1/4 cup (loosely packed) shredded white cheddar cheese, 1/8 tsp freshly ground black pepper
- Spicy – 1/3 tsp toasted ground cumin, 1/3 tsp paprika, 1/8 tsp cayenne (add 1/8 tsp for spicier chips), 1/8 tsp salt
- Soy & Sesame: 2 tbsp soy sauce + 1 1/2 tbsp sesame seeds
- Salt & Vinegar: 1 quarter cup sherry vinegar + 2 tsp fine salt
- Lime & Chili: Juice of 1 lime + 1 tsp lime zest + 2 tsp chili powder
- Balsamic Vinaigrette: 3 tbsp balsamic vinegar + 1 tbsp Dijon mustard + 2 tsp Herbes de Provence
- Roasted Garlic: 3 cloves garlic, finely chopped + 3 tsp garlic salt
- Creamy Dill: 1 tbsp sour cream mixed with base olive oil + 3 tbsp fresh dill, chopped
- Extra Cheese: 2 tbsp Parmesan or Asiago cheese. Half mixed in the bag, half sprinkled on before baking.
- French Onion: 1 packet (or two tbsp) french onion dip or soup mix, combine with olive oil.