Making Kale Chips at Home
Kale chips are crispy, light and quite addictive. Here’s how to make them: First, step — remove thick, woody stalks and any thick ribs from the kale. You could save these for stock or something else later, but really don’t want to include them when making the chips. Then tear the kale into smaller pieces — they shrink a little when baked. Next, rinse the kale really well then dry it. It is really important the kale is as dry as possible, here. If it is still wet when baking, it will steam — which means floppy kale, not crispy. If you have one, use a salad spinner to remove all the water. Or, use a clean kitchen towel/paper towels to pat dry. Before baking, toss the kale with a little oil and a sprinkle of salt — we like to use olive oil, but use what you love. If you’re planning to add additional seasonings to the chips, we usually do that after baking. Slide the kale onto a large baking sheet (or two small baking sheets). It’s important the kale is in one layer, otherwise it might steam instead of becoming crispy. Bake kale chips in a 350 degree F oven for 10-12 minutes. When baked, the kale will be crisp and crunchy. We love the simplicity of olive oil, salt and pepper, but there are lots of other options, though. Here’s a few that sound fun:
Chili Lime — While the kale bakes, zest one lime and measure out 1/4 teaspoon of chili pepper. Then, sprinkle over baked chips. (My favorite)Old Bay Seasoning — Replace salt with Old Bay before baking.Curry Powder — Try sprinkling over kale before or after baking.Spicy Cayenne Pepper — Add along with the salt before bakingSesame Seeds — Add along with the salt before baking.Brown Sugar — Add along with the salt before baking.Cheesy Popcorn Seasoning — Add after baking.
For more crave-worthy kale recipes try our Lemon Garlic Sautéed Kale, this Kale and Bean Salad with Tahini Dressing and Walnuts, our Brown Butter Kale Pasta or this recipe for Braised Kale, Bacon and Egg on Toast (it’s utterly delicious). Recipe updated, originally posted January 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne 2 tablespoons extra-virgin olive oil 1/4 teaspoon kosher salt 1/8 teaspoon ground black pepper 1/2 teaspoon chili powder, see our homemade chili powder recipe 1/2 teaspoon fresh lime zest 2Remove the thick, woody stalks and ribs from kale leaves and tear leaves into smaller pieces. Discard stalks and ribs or save for another use. Wash leaves thoroughly then use a salad spinner or clean kitchen towels/paper towels to dry them completely. (If the kale leaves are not dry, they will steam instead of becoming crisp.) 3Toss leaves with olive oil, salt and the pepper. Arrange kale, in one layer, on a large baking sheet (you may need to work in batches.) Bake until crisp, 10 to 12 minutes. If after 10 to 12 minutes the kale is not yet crisp, bake another 2 to 3 minutes. (Stay close to watch for the kale becoming overcooked/browned.) 4Remove from oven and sprinkle with chili powder and lime. Let cool 5 minutes.
