Kale Chips

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.

How to Make Kale ChipsSpicyKaleChips

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.