Kale Chips

Kale chips seem to be pretty popular right now, as I have seen them mentioned on various food blogs and I decided to try my luck with them.  Despite not really reinventing the wheel with them, I have a couple ideas for when I make them next time, on how to spice them up a bit.
You’ll see the basic recipe in a minute, but here are some ideas how how to make them better.  First, being from Maryland, i think they would be tasty with a little bit of old bay on top, giving them a Maryland taste.  Also, I think adding some pine nuts toward the end and then Parmesan cheese would give them a rustic and Italian feel.  Finally, I think you could even put curry powder on them and eat with your favorite curry or other Indian cuisine.  Anyway you do it, I do not really think you can go wrong.
1 bunch of fresh Kale
2 tablespoons olive oil
1 teaspoon kosher or sea salt
Old Bay/Parmesan or other seasoning, optional
Preheat oven to 400 degrees.
Wash kale well in salad spinner or by hand.  Dry well with paper towel or using spinner. Remove bottom stem and cut leaves from center rib.
In bowl, top with olive oil and salt and toss to coat.  Place on one or two baking sheets, lined with wax/parchment paper.
Cook for about 15-18 minutes.  Serve hot or let cool.  Top with added seasonings.  Enjoy!!

About Evan Halperin

I like to eat. I like to cook. I like to eat what I cook. Now, I will share with you what I like to cook. My wife and I may be a vegetarian and a carnivore, but it doesn’t mean we can’t cook a nice meal with both, without compromising taste. I will share my creative meals of the Carnivore and the Vegetarian.
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5 Responses to Kale Chips

  1. DailyChef says:

    I love your ideas! Will incorporate them the next time I make this

  2. Thanks. I think the italian style would work the best

  3. Angela says:

    I tried this once, and…well, they did not turn out looking like yours. They were pretty much inedible. I'm not sure what I did wrong, but I will definitely try again as per your instructions. And I agree, the Italian style sounds just about perfect.

  4. Some of mine didn't come out, mainly because they were burnt to a crisp. I think the key is using two baking sheets if they can't fit single layer in one.

  5. Pingback: A Huckleberry Over My Persimmon » Blog Archive » Recipe: Eat More Kale

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