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The Turquoise Table

Kristin Schell

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in Appetizers· Gluten Free· Recipe Collection· Veggies & Sides

Kale Chips

Kale Chips hit the food blogging scene well over a year ago and seemingly everyone had their own version of the crispy uber-green. While the trend of making kale chips may be very 2009, I think kale is the new black and destined to be a classic.

A few weeks ago I was fortunate to have several friends participate in Food Naturally, a cooking class at The Schell Cafe. We spent the morning making simple recipes and discussing ideas to encourage  loved ones, especially Littles, to embrace real food. We all know processed food is unhealthy, but it’s so convenient! Convenience, however, comes with a hefty price tag — our health! We talked about ways to transition our palates & pantries from SAD (Standard American Diet) to WHOLE.

During our class we made kale chips, testing out three varieties of kale: curly, red and lacinato.  Curly kale is green and, well, curly. Sometimes labeled  simply green kale at grocery stores, I’ve never had a problem finding it nestled amongst the lettuces.  Red kale is also very curly, but has color much like red leaf lettuce. Lacinato kale is an Italian heirloom variety, and has long, hearty, flatter leaves. I’ve noticed lacinato kale less around town and generally only find it at Whole Foods. But, keep your eyes peeled it’s a great kale to try.

All three varieties of kale roasted into crispy, delicious chips that disappeared as quickly as we pulled them out of the oven. Experiment with your favorite spices and herbs, the possibilities are truly endless.

Kale Chips

1 bunch of kale, washed and dried

2 TBS olive oil

1-2 tsp mixture of your favorite herbs and/or spices (I love cayenne!)

1-2 tsp coarse sea salt

Pre-heat oven to 350 degrees.  Line a baking sheet with parchment paper. Wash and dry kale thoroughly – it’s very important the kale is dry. Wet, even damp, leaves will result in soggy chips. In a large bowl mix olive oil with herbs and seasoning. DON’T mix in salt yet. The salt draws out moisture and keeps kale from getting crispy.  Tear  kale into bite sized pieces and place in the bowl with olive oil.  Gently massage the kale leaves until the leaves are evenly coated.  Place kale on baking sheet and bake 8-10 minutes. Watch carefully, the kale can burn quickly. Once toasted to a crisp, remove from oven and generously sprinkle with salt.

We generally eat kale chips straight off the baking sheet. However, two of the Littles have yet to commit to the kale craze. I won’t give up and in the meantime, I sprinkle crumbled kale chips into bowls of popcorn for a healthy snack. And, everyone seems to enjoy the crispy addition to scrambled eggs. The crispy kale also adds a pleasant crunch to leafy green salads. See, I told you the possibilities were endless….

If you need more inspiration check out how to take your kale chips to a new level at The Sensitive Pantry. Nancy offers several ways to really kick your kale up a notch!

Have you joined the kale craze?

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Filed Under: Appetizers, Gluten Free, Recipe Collection, Veggies & Sides Tagged With: kale

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Comments

  1. kimmieftw says

    at

    I am usually not “so 5 minutes ago”, but only tried making my own kale chips this spring. I love them & will eat an entire head of kale chips before they leave the baking sheet. Can’t wait to try adding to scrambled eggs. YUM! I do wish my kids were as thrilled…

  2. Maggie Tate says

    at

    We love kale chips at this house too – the kids ASKED for them whenever the CSA box had kale in it. I spritzed with olive oil then shook a bit of sea salt and onion powder on ours. Big favorite here!

  3. Nancy @ The Sensitive Pantry says

    at

    I love the idea of adding herbs–and maybe hot sauce–to the kale before crisping it! I’m a kale chip newbie but I think I’ll be making them regularly now. We get tons at the CSA. Thanks for mentioning my post!!

  4. Mitzi Barker says

    at

    Got any tips for getting the kale super-dry? My little (akaClaire) put it in a lingerie bag in the dryer on “air fluff,” but it didn’t come out an uniformly crispy as we wanted. xoxoxox

  5. Kristin says

    at

    Mitzi – I am trying to visualize kale in the dryer on ‘air fluff’. I wash the kale and lay out to air dry on tea towels. Sometimes I roll the leaves between the towels and that helps too. But it’s not a quick process. When the leaves are dry try again. Mine are melt in your mouth crispy. And, wait until I tell you about the new mesquite olive oil I tried on them today! Almost like eating bbq chips. 😉

  6. Muthering Heights says

    at

    I’ve never heard of such a thing…but they sound delicious!

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