Kale Chips

When you’re craving the crunch of a chip, a quick snack, or the perfect side to a burger, look no further than the vegetable section.  These kale chips are wonderful!  The fresh ingredients take the place of chips any day.  Plus, my son loves them!

There are many different varieties of kale.  The one I like best is the baby kale.  I usually find them in a large bag at the grocery store.  These crisp up nicely and don’t require a lot of prep time since baby kale stems are perfectly edible.

The larger kale stalks are also a great option; however, for best results, you need to remove the tough, fibrous stalk.  The stalks can be used later in soups or in a sauté with other vegetables so never toss them.

Recipe Tricks

The first trick to this recipe is…MASSAGE!  Everyone can benefit from a good massage, right?  Well these kale leaves need to be massaged to ensure the oil and spices completely cover the leaves.  This also helps ensure the kale chips cook evenly and crisp up nicely.

The second trick to making super crunchy kale chips is give the kale room on the baking sheet.  Use two baking sheets if you have to.  If the leaves overlap, you will not get the same crunch due to the oil that will remain between the kale layers.

Massage them and separate them!  With those two tricks, your kale chips will be amazing, finger-licking good.  I guarantee you will eat them all, but just in case you don’t and you have to store them for later, just pop them into the oven to reheat them and the crunchy texture will return.

Serves 2-3

Ingredients:

  • 1 bag of baby kale
  • 2 tbsp avocado oil
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions:

  1. Preheat the oven to 250 degrees.
  2. Mix the avocado oil, salt, and pepper into the kale.
  3. Using your hands, massage the kale to ensure the oil and spices are completely mixed and evenly coated.
  4. Spread the kale onto a baking sheet lined with parchment paper.  Be sure to spread the leaves out.
  5. Bake for 20 minutes.
  6. Turn off the oven, but keep the kale in the oven for an additional 10 minutes.
  7. Enjoy immediately while still crunchy.

Variation “Cheesy” Chips:

Variation BBQ Chips:

  • 2 tbsp avocado oil
  • 1/4 tsp cayenne pepper
  • 1/4 tsp smoked paprika
  • 1/2 tsp chili powder
  • salt and pepper

Variation Sun Dried Tomato Chips

  • 2 tbsp avocado oil
  • 3 tbsp sun dried tomatoes
  • 3 tbsp walnuts
  • 1 garlic clove
  • salt and pepper

Place all ingredients into the food processor and then coat the kale.

Serve with:

Chicken Fingers
Shroomburgers

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