It may be safe to say that not everyone knows about kale, let alone what to do with it. But the good news is we can take the mind-boggling kale roughage and turn it into a pretty delicious and enjoyable snack. Welcome… kale chips!
I actually grew up with kale occasionally at the dinner table. I don’t remember it too much as it really was just ‘occasionally,’ but aside from it being a little bitter in taste, I loved my veggies so I ate it anyway.
Now in my adult and parenting years and I can only hope that my kids will APPRECIATE veggies. I’m not asking for a mega-LOVE-fruit/veggie relationship from them, but exposure will do.
Next time, I’ll make them a fresh kale salad with grapefruit, apples, and onions. This tasty salad is worth a shot!
This recipe for dehydrated kale was a rather simple and tasteful snack to put together, especially when fresh out the oven! You’ll even want to try this technique for other leafy veggies, like our recipe for mustard greens chips!
- It is definitely not a dish you can save for later snacking. The chips, when done, will be a mix of crispy and soft. The crispy bunch is exactly as it should be to resemble chips. The soft bunch resembled more like sauteed kale, still equally as good if you’re down with the wilted veggie version.
- I would probably do them in batches so I could align them in a single layer on the baking pan to ensure all leaves have an equal chance at getting crispy. And I’m just going to throw it out there that when I say crispy, I mean they are disintegrate-in-your-mouth crispy, similar to roasted seaweed! NOMZ!
- For easy prepping, kale is sold already washed and cut at Trader Joe’s. Had I known that, I would have just splurged the extra cents to just grab a bag. Now I know better. But hey, manual labor is also good too!
- It’s easy to over salt the chips. One subtle layer of salt will do as the lemon gives it much oomph already.
- Also, I’m a little impatient and bumped the oven temp up to 350° baking it around 10-15 minutes.
The boys and I could not keep our hands off it! Definitely looking forward to our next batch of these. With it’s simplicity, I just might make this weekly!
yield = 4 servings
- 1 bunch of kale
- 2 tablespoons olive oil (or cooking fat, melted)
- 1 tablespoon fresh lemon juice
- salt and fresh ground pepper to taste
- Preheat oven to 350ᐤF and line baking pan with parchment paper.
- Thoroughly wash kale, drain, and pat dry.
- Cut off stems and cut leaves into sizes equivalent to chips.
- Place the cut kale leaves into a bowl and massage olive oil (or melted cooking fat) and lemon juice into the leaves to ensure even coverage.
- Place kale in a single layer on baking pan. (You may have to do more than one batch). And season with salt and pepper to taste.
- Place baking pan in preheated oven for 10-15 minutes. Keep an eye on the chips to make sure that leaves are not getting overcooked. Some may still come out soft, but it will taste just as good!
About Alex Jones
Alex Jones is a local food consultant and writer based in Philadelphia. Evangelizing about local food is second nature to Alex, whether she’s working an artisan cheesemaker’s farmers market stand or developing growth strategies for her favorite small-scale artisans. Her favorite areas to work in currently are the artisan cheese and pastured meat supply chains. When she’s not working, Alex spends her time managing her usually-overstuffed fridge, growing vegetables, foraging for fruits around the city, playing tuba in a disco cover band, and hanging out with her partner Dr Thunder, Philadelphia’s karaoke superhero, and their two cats, Georgia and Li’l Mama. Alex’s favorite food is some kind of cheese on some kind of bread.