Kale chips? Huh?
That’s what I said when I was first told about them a few months ago – and then I kept hearing people talking about them. I decided that it was high time that I tested the hype for myself.
Kale is a highly popular leafy green (it’s actually a type of cabbage, and is related to broccoli and brussels sprouts). Apparently it was introduced to this country in the 19th century. Kale grows really well in our mild climate, and I bet everyone who lives here knows someone with kale in their garden! It is wildly popular in parts of Germany, where social clubs visit local inns to eat vast amounts of boiled kale and play a game slightly similar to golf (except with no club and a much larger ball filled with lead) called Klootschieten.
Kale chips recipes yielded over 400,000 results on Google, so I just went with the basics. I used some Italian Black Kale that we are currently selling in Produce, and the chips were very easy to make. If you have kale that has over-wintered, this is a perfect way to use it because it doesn’t matter how tough the leaves are (kale is often more tender after cooking when it has been through a frost). This works best with the flatter leaf varieties, but it will still work with the curlier ones – I even had a customer tell me that they had good luck with mustard greens in a similar recipe.
I made three varieties for my demo – original (olive oil and sea salt), toasted sesame (with toasted sesame oil, granulated garlic and pumpkin seeds) and smoky (olive oil, smoked paprika). The toasted sesame ones were the most popular (they were my favorite too!), but all three went over very well – especially with the kids that tried them! These are a healthy and tasty snack, but would also be great sprinkled on rice, over salad, or even as a popcorn seasoning!
- Bunch of Kale
- Oil (olive, toasted sesame, canola, coconut, other)
- Spices (smoked paprika, garlic, Cajun, etc.)
- Preheat oven to 350 degrees.
- Trim kale and rip into small bite sized pieces.
- Wash kale and dry, either by hand or in a salad spinner. Use a bowl filled with water—swirl kale in water and dry with paper towels. Make sure kale leaves get as dry as possible so the oil will stick.
- Line baking sheet(s) with foil or parchment paper.
- Place kale on baking sheet (enough for a single layer—a couple good-sized handfuls) and drizzle with oil of choice. Sprinkle kale with spice of choice and toss to coat. Add salt if using.
- Arrange kale in single layer and bake for 15-20 minutes.
- Remove from oven to cool. Repeat as many times as needed.
There are about a million different ways to flavor these chips, here are but a few suggestions:
- Toasted sesame oil, garlic, salt, pumpkin seeds
- Smoked paprika or Cajun seasoning
- Salt and pepper
- Teriyaki or soy sauce
- Parmesan cheese
- Nutritional Yeast
Eat them as a snack, or sprinkle them on salads, rice, popcorn, etc.
Kale Chips PDF