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A little over a year ago, I heard of a recipe that mimicked the savory taste of potato chips, but gave the benefits of vegetables (and all its vitamins, minerals, and fiber). It was for Kale Chips. Well, that recipe lied a bit.
I’m not a big fan of plain potato chips, but I LOVE kale chips. In fact, it’s so much love that I drool all over the keyboard just thinking about them. *wiping off keys so I can type*
So, the taste isn’t anywhere near potato chips, but a kale chip, made right, will melt in your mouth and give you a burst of yum so hard that you may never want to eat a potato chip ever again. If you do, you know you’ll just be left wanting…
Getting kale chips just right is a bit of a recipe in experimentation. The best key I can give though, is the lower the temp on the oven, the better (since they’ll be less likely to burn).
Up until a week ago, my experiences with making Kale chips was uber-frustrating: I’d have one good batch, followed by 3-5 nasty batches. Yuck. In fact, my daughter loves Kale chips, but she is pretty leery of them because she’s had some bad ones.
So, I went back to the drawing board to figure out how to make it more consistently GOOD, and after two successful batches in a row, I think I’ve got it!
Just a note, in case you’ve never heard my rave for why Kale chips are awesome:
they’re AWESOME. Just take my word for it. 🙂
Kale Chips (makes 1-5 servings)*
Oven preheated to 275 degrees
1 large bowl (I used popcorn sized)
4-6 cups chopped kale (or whatever fits in the bowl at the end), stems removed, make sure the chopped pieces are rather large
1-2 large metal cookie/brownie sheets
1 tbsp olive oil (no, you don’t need more than that)
1-2 tbsp non-salt seasoning of choice (my favorite is Tastefully Simple’s Italian Garlic Bread Seasoning)
Sea salt to taste
Throw olive oil and seasoning into bowl and mix well. Fill bowl with kale and mix by hand, coating all pieces, adding the rest of the kale until all is in the bowl (as kale is coated it gets smaller, so more fits into the bowl). Place in single layer on cookie sheet (don’t pack it in, use the second cookie sheet for overflow). Then sprinkle salt over leaves. Place in oven for 10 minutes, then stir/flip kale. Bake for another 8-10 min, or until most of the kale is somewhat crunchy (you may have 1-3 pieces that are perfectly done, but the others may still be limp). Turn off oven but don’t remove kale for ~15-30 min to finish dehydrating. Enjoy!
If the Kale has been properly dehydrated (as in, they’re still crunchy after cooling off), you can store the Kale in a Ziploc baggie for approximately 24-48 hours (I’m not sure really how long it could last, as it’s usually all in my belly before even 24 hours is up, but I know it lasts overnight).
If the Kale hasn’t been properly dehydrated (or you’ve stored it, and it got soggy again), place it in the oven on warm for ~10-20 minutes, and it should dry again.
*Serving size is dependent upon how much you can eat before you make yourself stop- for me, I can eat an entire batch over the course of a couple hours. Luckily, Kale has only 36 calories in one cooked cup, so the main calorie culprit is the olive oil. It’s very filling, though, and can stop hunger easily! For a superb source of information, check out WHFoods: Kale.