Kale Chips

Kale Chips
Kale Chips

I’ve seen so many mentions of kale chips recently, I finally had to break down and find out how hard they actually are to make. The answer – easy! Super easy! So easy I don’t even need to write a recipe, I’m just going to describe the process.

Take a big old bunch of kale, remove the stems, and tear the leaves into more manageable, chip-size piece. Put the kale in a bowl and pour a bit of oil (1 Tbs. or less) over the leaves. You can choose your oil based on the “chip” flavor you’re going for. For the above “classic” kale chips I used an herb infused olive oil. Then add 1-2 Tbs. of vinegar – again, pick your flavor! I sprinkled on some herbs de provence and some sea salt, too. Mix everything together with your hands until the kale leaves are evenly coated. Preheat the oven to 375, line a cookie sheet with parchment paper, and spread the kale evenly, so the leaves don’t touch. Place in the oven and cook until crispy – about 20 minutes – which will depend on how much “topping” you put on the kale. Remove the chips from the oven and enjoy! If you can’t eat them all, cover then loosely. If you bag them, they’ll get just a bit damp and uncrispy.

Chips on the cookie sheet
Chips on the cookie sheet

Some other kale chips I’ve tried (or plan to try):
ginger, soy, and sesame oil and a dash of rice vinegar
sesame oil, rice vinegar and sesame seed
sesame oil, wasabi powder and rice vinegar
chili oil
olive oil, cider vinegar, fresh ground pepper, and sea salt

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veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

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