Recipe: baked kale chips
I took a break from Crazytown (in my head) and descended upon Boulder the other day for a much-needed, long-overdue lunch with some of my girlfriends. We waited nearly an hour to get a table at The Kitchen (Friday noon, Pearl Street, gorgeously sunny day in Boulder – what do you expect?). Time flew past, though. We were all doting on Mr. Felix-Cutie-Pie. That’s right. Even the non-baby person (that would be me) couldn’t resist. That kid is snugglicious.
it’s amazing that manisha ever agrees to hand him back to his momma![baked kale chips recipe – use real butter (2) baked kale chips recipe – use real butter (2)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
the fruity co*cktail that kitt ordered
![baked kale chips recipe – use real butter (3) baked kale chips recipe – use real butter (3)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Grand plans for getting things done this weekend were only half-realized because the other half was spent with my better half. The good news is that I returned to the kitchen to cook again. And that felt great! I feel better when I eat the food that I make because I know what went into it. I know it’s good and wholesome stuff. One of the recipes I tried this weekend was all Diane’s fault.
the guilty party is on the left![baked kale chips recipe – use real butter (4) baked kale chips recipe – use real butter (4)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Remember how a bunch of us met for ramen in Los Angeles and then went walking around the Marukai Pacific Market to theoretically walk off lunch (but instead, Diane bought us a dozen giant crispy cream puffs)? As I hugged Allison and Son good-bye in the produce section, Diane came up to me with a bunch of kale and said (at 100 mph), “Mmmm kale. I make baked kale chips. Have you tried them? I love them. LOVE THEM. I can eat them all in one sitting. Just me, by myself. Todd doesn’t get any. They’re so good! You need to make them. So good. Good for you. But not as good as Tim’s Cascade jalapeño potato chips. But almost!” That’s high praise coming from Diane.
exhibit a: kale![baked kale chips recipe – use real butter (5) baked kale chips recipe – use real butter (5)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Yeah, I had heard about kale chips. First I saw it on Jaden’s blog. Then Shauna raved about them. And you know it’s big when Deb swears by kale chips. Easy, delicious, healthy, crispy (I am, after all, a potato chip fiend) – how could you not want to try them? EVERYBODY is making these chips. And of course, when Todd and Diane posted their kale chips, I knew it was my destiny. That’s because Diane and I have a special bond over salty snacks (specifically, Tim’s Cascade jalapeño potato chips). So I decided to jump off the cliff like everyone else. You should join me.
strip the leaves from the tough stems![baked kale chips recipe – use real butter (6) baked kale chips recipe – use real butter (6)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
pour a little olive oil and toss to coat
![baked kale chips recipe – use real butter (7) baked kale chips recipe – use real butter (7)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
I have to admit that I am a kale lover to begin with. A lot of people relegate kale to the garnish that goes under the orange slice on the side of your plate of whatever at your run of the mill family restaurant. Kale is so much more than that. It’s not only good for you, but it’s a nice dark leafy green that doesn’t go all wimpy on you when cooked (ahem… spinach). I like the substantial bite of kale when it’s stir-fried or wilted for a salad. You’d never believe just how delicate these robust leaves become when baked.
i suggest sprinkling the salt before tossing the leaves in the bowl![baked kale chips recipe – use real butter (8) baked kale chips recipe – use real butter (8)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
on parchment, ready to bake
![baked kale chips recipe – use real butter (9) baked kale chips recipe – use real butter (9)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Diane said to be careful of adding too much olive oil, and she’s right. The first batch was a tad on the oily side, but the second batch was much lighter because I added just enough oil. Same goes for the salt. You really don’t need much. When the kale chips are done, you will be amazed at how light, fragile, and brittle they are right off the baking sheet. Pop one into your mouth and let it melt on your tongue.
they will brown more the hotter or longer you bake them![baked kale chips recipe – use real butter (10) baked kale chips recipe – use real butter (10)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
jeremy devoured these in no time
![baked kale chips recipe – use real butter (11) baked kale chips recipe – use real butter (11)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
We polished off another batch tonight. The kale chips are popular here at Butter Headquarters. Very popular. But don’t take my word for it – try it yourself (if you haven’t already). And there’s far less guilt than eating potato chips!
eet’s wahhh-ferrr thin!![baked kale chips recipe – use real butter (12) baked kale chips recipe – use real butter (12)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Baked Kale Chips
[print recipe]
it’s all White On Rice Couple’s fault!
1 lb. fresh kale
1-2 tbsps olive oil (or less)
1/2 – 1 tsp salt (or less)
Preheat oven to 350°F. Trim the kale leaves from the tough stems. Wash the leaves and shake them dry (try to get rid of as much excess water as you can). Rip the leaves into bite-sized pieces. In a large bowl, toss the leaves together with some olive oil and salt until evenly coated. Start with a tablespoon of olive oil and add more as needed. You don’t really need a whole lot, to be honest. Line a baking sheet with parchment and arrange the kale leaves in a single layer. Bake for 15 minutes (you can turn them after 10 minutes, but I don’t bother). Remove from oven and eat!
April 17th, 2011: 11:31 pm
filed under appetizers, baking, gluten-free, recipes, savory, vegetables
FAQs
When it comes to baked kale chips, brown equals bitter. That's why it can be a little tricky to know when your kale chips are fully baked because you can't really judge by the color. You want to remove baked kale chips from the oven before they brown but while they're still a bit soft in the center.
How do you keep kale chips crisp? ›
To keep them crispy, it is important to let them cool completely. Once cooled, they can be stored in an airtight container at room temperature for 2-3 days. You could also try adding a few grains of raw rice or silica packs (like those found in store-bought kale chips) to the airtight container. & Perfect for snacking!
How healthy are baked kale chips? ›
And unlike potato chips, kale retains its nutritional value when made into chips. Kale is high in fiber, antioxidants, vitamin A and calcium, as well as B vitamins, vitamin C and potassium. It's fat- and sodium-free, and the minuscule amounts of olive oil and salt used in my recipe barely bump up those amounts.
How to make kale chips Martha Stewart? ›
Arrange kale on two rimmed baking sheets. Drizzle evenly with olive oil and toss. Season with salt. Bake, rotating trays once, until crisp, 12 to 15 minutes.
What is the secret to kale chips? ›
To get perfectly uniform, crispy kale chips, the key is to bake them for longer, at a lower temperature. Baking kale chips at 300F for 20 to 25 minutes allows the vegetable to slightly dehydrate while it cooks, resulting in a perfectly crispy chip.
What takes the bitterness out of kale? ›
Cutting the stem of kale and marinating it with olive oil and salt can help reduce bitterness. Let it marinate in the fridge for at least 24 hours for better tenderness and less bitterness. Boiled kale is quite delicious.
Why did my kale chips get soggy? ›
If the leaves aren't properly dried, the water can “steam” the kale chips while baking and lead to the dreaded soggy kale chip! Be sure they are nice and dry before you massage in the oil. A salad spinner works great; just be sure not to overload it so the leaves can properly dry.
Why are kale chips so expensive? ›
There's the cost of the actual ingredients, the labor costs to produce it, the packaging etc. And for kale chips, I think the two main factors are the food costs and labor costs. The ingredients for most kale chips are a base of raw cashews and nutritional yeast, both of which are pretty pricey.
Is it possible to eat too many kale chips? ›
Kale contains a large amount of fiber, which is great for digestion but can be dangerous if you eat too much. If you overeat on kale chips (or any food) then you may experience bloating, gas, and constipation due to the excessive intake of fiber.
Are kale chips anti-inflammatory? ›
It also has lutein and zeaxanthin, which may help lower your risk of cataracts and macular degeneration. Also, lutein may help prevent atherosclerosis , a buildup of hard plaque in your blood vessels. Add kale to a salad or eat kale chips as a snack for an anti-inflammatory benefit.
When TODAY.com asked for healthy snack ideas, experts previously suggested these chip options:
- Safe and Fair Popcorn Quinoa Chips.
- Siete Sea Salt Tortilla Chips.
- Splitz Original Crunchy Split Pea Crisp Snacks.
- Pulp Pantry Jalapeño Lime Chips.
- Hippeas Organic Sea Salt and Lime Chickpea Tortilla Chips.
How to make kale chips Jamie Oliver? ›
Rinse and dry the kale leaves before removing most of the centre stalk, leaving long, thin pieces of kale. Toss the kale in the oil, then sprinkle with the sugar, cinnamon and ½ tablespoon of sea salt. Arrange the leaves in a single layer on a couple of baking trays and bake for 5 minutes, until crisp.
What kind of kale is best for chips? ›
Curly kales are distinctively mild-flavored and easy to cook with. These types are most commonly used for chips, green smoothies, and pestos. Curly kale leaves grow whorled around a woody upright stem. These curly varieties can be green, bluish, or purplish-red in color.
Are kale chips good for liver? ›
Glucosinolates also help with the body's detoxification system. They stimulate the liver, helping it produce an enzyme that prevents free radicals from attacking our DNA. Kale has been shown to improve cardiovascular health as well.
How do you sweeten bitter kale? ›
Add Sweet to Kale: Sweet foods go well with kale because they counter its rather bitter taste. Serve curly kale up as a salad with simple ingredients like a blood orange, mango and slivered almonds or apple, feta and toasted walnuts or cook kale up with caramelized onion.
Why does massaging kale make it less bitter? ›
Massaging kale for salad makes the vegetable more palatable by releasing its bitter compounds and—as a result—making the kale less bitter. This simple process breaks down the vegetable's fibrous texture, making it more tender, easier to chew, and more digestible.
Why are my homemade potato chips bitter? ›
A typical type of compound that causes a bitter taste in potatoes is potato glycoalkaloids (PGA) (Sinden et al. 1976).
How to make kale more palatable? ›
Next, lightly dress the kale with 1 to 2 tablespoons of olive oil, lemon juice and salt (or whatever dressing you plan to use) and let it sit sealed in your fridge overnight. Why it works: The acidity of the dressing softens the tough texture and gives the kale a smoother flavor overall.