Tuesday, August 14, 2012

Crispy kale 'chips'

Lately, I've been hearing a lot about kale chips, so one evening I decided to see for myself what all the fuss was about. Boy was I glad I did. Hello - delicious AND a way to get in your dark leafy greens!

 I followed this recipe, starting off by washing and thoroughly drying a head of kale. However, unlike the recipe, I only removed the part of the rib that extended beyond the leaves. I tossed the kale with 1 1/2T olive oil and sprinkled with about 1/2 tsp sea salt. I followed the reviewers' suggestions to make sure the olive oil really coated the leaves by 'massaging' with my hands and avoided over-salting. I baked at 275F for 20 minutes, turning once. The outside of the leaves were just crispy enough to crumble in your mouth while the rib portion retained a bit of moisture.

These made a great snack that would satisfy my afternoon cravings at work. I wish I'd used two heads of kale instead of one. I could have polished off the whole thing if I hadn't promised to leave B enough to taste it.


  1. This is sad to admit, but I have never tried kale! I love lettuce and spinach, but just never had the urge to eat kale. This might be something I could do :) Heather

  2. I was just in a health food store and someone recommended that I try kale chips and you have them featured today:-) I must try them! I bet they are the perfect solution for someone that loves crunchy stuff but wants something healthy.

  3. Ok I'm going to need your recipe because I have attempted them and they were too salty, somewhat soggy and hard to eat. Last night I BBQ'd kale and same problem. I know that soaking them with lemon juice makes them more digestable- did you do that?

  4. This is one of my favorite snacks. We have kale in our garden and try to make these often. Yum.


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