Sunday, August 31, 2014

Kale Chips

Frosting lies behind us, pie ahead of us. For balance and a dose of reality, I'm going to talk about kale. While I eat a lot of both frosting and pie, I also eat a lot of kale. And peanut butter, but that is a grey area and beside the point.


My favorite way to enjoy kale is in a chopped salad, we eat this at least a few times a week. My second favorite is in chip form. Jeff loves kale salads, hates kale chips. Moral: more for me.

Kale chips are as easy as oil, season, crisp. Massage prepped kale with a bit of oil, season it with whatever you want and crisp it up in a low (300F) oven.

Solo dinner perfection.

Kale Chips
adapted from

2 1/2 c fresh kale, stems removed and torn into large pieces
1/2 Tablespoon oil (olive or coconut)
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
pinch cayenne pepper
any other seasonings/toppings you want... nutritional yeast, Parmesan cheese, paprika...
- - -
1. Pre-heat oven to 300 and line a baking sheet with foil or parchment paper
2. Place kale pieces into a large bowl and, using your hands, massage the oil into the kale making sure each leaf gets coated; add spices and mix by hand to distribute
3. Spread kale into a single even layer on the prepared baking sheet
4. Bake for 10 minutes, rotate pan 180 degrees and bake for an addition 10-15 minutes until kale just begins to firm up (it will crisp more as it cools)**
5. Remove kale from oven and allow to cool at room temperature for 10 minutes before enjoying!

**This is the temp/time that worked for me, individual ovens may vary!

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