20 minutes in the oven makes them surprisingly light and crispy.
I struggle with the battle between Knowing that Green Leafies are Good for Me, and Not Particularly Liking Anything More Daring than Spinach. Searching the vast resources of the internet for palatable recipes for kale, I discovered that lots of people swore by kale chips. The details varied by seasonings and oven temps, but the fundamental idea was the same: toss kale with oil, salt and/or spices and bake until crisp. It sounded like it had lots of potential.
Ingredients
- 1 bunch kale, rinsed, dried and tough center stems removed
- 1 Tbsp olive oil (Other recipes use grapeseed, vegetable or canola oil)
- Sea salt or kosher salt to taste
- Optional seasonings: cayenne, chipotle powder, garlic powder
Instructions
Preheat oven to 300 degrees. (Some recipes suggest temperatures as high as 350 degrees, but I’d rather go low and slow than risk burned kale.)
Toss kale with oil, then sprinkle with salt and seasonings. Arrange kale in a single layer on a baking sheet. Bake for 15-20 minutes or until crisp; cooking time will be affected by the size of your kale pieces.
Results
Unfortunately, none of us were particularly impressed with the results. Rather than tasting crispy and salty like a chip (as many recipes promised), we all felt that it still tasted much too “green” for munching by the handful; in the Tiny Kitchen Assistant’s immortal words, “Ewww. Gross.”
Tags: greens, kale, oven, vegetables, veggies
Cooking
Fitness
Health
i’ve never tried making these chips, but i do love kale. maybe if you treat it like more of a vegetable than a leaf, you’ll like it better. kale stands up to cooking really well, and tastes best when paired with wine vinegar, lemon juice to cut the slight bitterness or covered & simmered with your favorite sauce so the steam breaks down the structure as well. it’s also a great substrate for hot sauce, if you like spicy food.