Recipe: baked kale chips
I took a break from Crazytown (in my head) and descended upon Boulder the other day for a much-needed, long-overdue lunch with some of my girlfriends. We waited nearly an hour to get a table at The Kitchen (Friday noon, Pearl Street, gorgeously sunny day in Boulder – what do you expect?). Time flew past, though. We were all doting on Mr. Felix-Cutie-Pie. That’s right. Even the non-baby person (that would be me) couldn’t resist. That kid is snugglicious.
it’s amazing that manisha ever agrees to hand him back to his momma
the fruity co*cktail that kitt ordered
Grand plans for getting things done this weekend were only half-realized because the other half was spent with my better half. The good news is that I returned to the kitchen to cook again. And that felt great! I feel better when I eat the food that I make because I know what went into it. I know it’s good and wholesome stuff. One of the recipes I tried this weekend was all Diane’s fault.
the guilty party is on the left
Remember how a bunch of us met for ramen in Los Angeles and then went walking around the Marukai Pacific Market to theoretically walk off lunch (but instead, Diane bought us a dozen giant crispy cream puffs)? As I hugged Allison and Son good-bye in the produce section, Diane came up to me with a bunch of kale and said (at 100 mph), “Mmmm kale. I make baked kale chips. Have you tried them? I love them. LOVE THEM. I can eat them all in one sitting. Just me, by myself. Todd doesn’t get any. They’re so good! You need to make them. So good. Good for you. But not as good as Tim’s Cascade jalapeño potato chips. But almost!” That’s high praise coming from Diane.
exhibit a: kale
Yeah, I had heard about kale chips. First I saw it on Jaden’s blog. Then Shauna raved about them. And you know it’s big when Deb swears by kale chips. Easy, delicious, healthy, crispy (I am, after all, a potato chip fiend) – how could you not want to try them? EVERYBODY is making these chips. And of course, when Todd and Diane posted their kale chips, I knew it was my destiny. That’s because Diane and I have a special bond over salty snacks (specifically, Tim’s Cascade jalapeño potato chips). So I decided to jump off the cliff like everyone else. You should join me.
strip the leaves from the tough stems
pour a little olive oil and toss to coat
I have to admit that I am a kale lover to begin with. A lot of people relegate kale to the garnish that goes under the orange slice on the side of your plate of whatever at your run of the mill family restaurant. Kale is so much more than that. It’s not only good for you, but it’s a nice dark leafy green that doesn’t go all wimpy on you when cooked (ahem… spinach). I like the substantial bite of kale when it’s stir-fried or wilted for a salad. You’d never believe just how delicate these robust leaves become when baked.
i suggest sprinkling the salt before tossing the leaves in the bowl
on parchment, ready to bake
Diane said to be careful of adding too much olive oil, and she’s right. The first batch was a tad on the oily side, but the second batch was much lighter because I added just enough oil. Same goes for the salt. You really don’t need much. When the kale chips are done, you will be amazed at how light, fragile, and brittle they are right off the baking sheet. Pop one into your mouth and let it melt on your tongue.
they will brown more the hotter or longer you bake them
jeremy devoured these in no time
We polished off another batch tonight. The kale chips are popular here at Butter Headquarters. Very popular. But don’t take my word for it – try it yourself (if you haven’t already). And there’s far less guilt than eating potato chips!
eet’s wahhh-ferrr thin!
Baked Kale Chips
[print recipe]
it’s all White On Rice Couple’s fault!
1 lb. fresh kale
1-2 tbsps olive oil (or less)
1/2 – 1 tsp salt (or less)
Preheat oven to 350°F. Trim the kale leaves from the tough stems. Wash the leaves and shake them dry (try to get rid of as much excess water as you can). Rip the leaves into bite-sized pieces. In a large bowl, toss the leaves together with some olive oil and salt until evenly coated. Start with a tablespoon of olive oil and add more as needed. You don’t really need a whole lot, to be honest. Line a baking sheet with parchment and arrange the kale leaves in a single layer. Bake for 15 minutes (you can turn them after 10 minutes, but I don’t bother). Remove from oven and eat!
April 17th, 2011: 11:31 pm
filed under appetizers, baking, gluten-free, recipes, savory, vegetables
FAQs
Do not use frozen kale. If your kale chips haven't reached that perfectly crispy status, just flip each piece over and put them back in the oven for a few more minutes. Don't turn up the heat. High heat can burn the kale and make it taste bitter.
How do you keep kale chips crispy? ›
To keep them crispy, it is important to let them cool completely. Once cooled, they can be stored in an airtight container at room temperature for 2-3 days. You could also try adding a few grains of raw rice or silica packs (like those found in store-bought kale chips) to the airtight container. & Perfect for snacking!
Are baked kale chips healthy? ›
And unlike potato chips, kale retains its nutritional value when made into chips. Kale is high in fiber, antioxidants, vitamin A and calcium, as well as B vitamins, vitamin C and potassium. It's fat- and sodium-free, and the minuscule amounts of olive oil and salt used in my recipe barely bump up those amounts.
What is kale chips made from? ›
Made by quickly tossing together three simple ingredients – fresh kale, olive oil, and flaked sea salt – and baked low and slow for only 20 minutes, these crispy kale chips are easy to make, there are no mystery additives, and even fussy eaters snap them up.
What is the secret to kale chips? ›
To get perfectly uniform, crispy kale chips, the key is to bake them for longer, at a lower temperature. Baking kale chips at 300F for 20 to 25 minutes allows the vegetable to slightly dehydrate while it cooks, resulting in a perfectly crispy chip.
Does kale lose its bitterness when cooked? ›
However, the bitterness of kale can be reduced by cooking it. Cooking kale causes glucosinolates to break down further and can help to reduce its bitter taste. Steaming, sautéing, or roasting kale are all popular cooking methods that can help to make it more palatable.
Are kale chips junk food? ›
In the long run, replacing high-calorie snacks (looking at you potato chips) with kale chips can be a helpful component to losing weight. That's because kale chips are more nutrient-dense and less calorie-dense. That's a fancy way of saying they help you feel full with less calories.
Can you eat too many kale chips? ›
It is not likely that you would experience adverse effects from consuming kale chips. If the chips are very salty and you over-consume them, you might feel bloated from the excess salt intake. You may also feel some stomach discomfort from the fiber if you eat a lot of them and are not used to eating high-fiber foods.
How long will homemade kale chips last? ›
Storage. In my opinion, kale chips are crispiest and taste the best immediately after baking. However, if you have leftovers, my recommendation is to store them in an air-tight container at room temperature for 1-2 days. They will lose their crispiness, but will still taste delicious.
Why are kale chips so expensive? ›
To top it off, kale chips are usually labeled as raw, which means in order to get them crispy they are dehydrated and that takes a looooong time. So we've got expensive ingredients + a long production process = $7 for a mini bag of kale chips!
Kale chips are a low energy density food, meaning that you can eat a lot of them without adding many calories to your diet (Mayo Clinic, 2014). This makes them the perfect weight loss food, as they give you an energy boost without promoting weight gain.
Does roasting kale destroy nutrients? ›
Kale is a nutrient-dense food that's high in several vitamins, minerals, and antioxidants. While cooking kale makes it less bitter, it also significantly reduces its antioxidant, vitamin C, and mineral content.
What kind of kale is best for chips? ›
Curly Kale
These crinkly, ruffled leaves are found bunched together in nearly every supermarket in the United States. Curly kales are distinctively mild-flavored and easy to cook with. These types are most commonly used for chips, green smoothies, and pestos.
Can you eat too much kale? ›
Consumption of kale in excess can lead to constipation and stomach irritation. Due to the presence of oxalates, kale can increase the risk of kidney stones. Kale contains goitrogens, substances that inhibit the synthesis of thyroid hormone. So, its intake can increase the risk of iodine deficiency.
How do you make kale taste better? ›
Massaging Kale – massaging kale with a little oil and/or lemon juice for just a few minutes makes it more tender and easier to chew. Plus, it adds an extra boost of flavor.
How do you sweeten bitter kale? ›
Add Sweet to Kale: Sweet foods go well with kale because they counter its rather bitter taste. Serve curly kale up as a salad with simple ingredients like a blood orange, mango and slivered almonds or apple, feta and toasted walnuts or cook kale up with caramelized onion.
How does massaging kale make it less bitter? ›
Does massaging kale make it less bitter? The process of softening kale also helps to reduces the vegetable's bitterness by releasing bitter compounds. Some claim that massaged kale therefore needs to be rinsed before eating, since the bitter compounds may stay on the leaves after they have been released.
How do you make kale smoothie less bitter? ›
Pineapple. My secret to taming the flavor of the raw kale and making it nearly imperceptible! Anytime I add pineapple to a green smoothie, it completely smooths and offsets the taste of the greens. As a bonus, pineapple also offers a variety of vitamins and minerals.
Recipe: baked kale chips
