Yes, kale chips. Don’t be scared – they are delicious. Seriously.
I know these have been around awhile, but I am just now getting on the bandwagon. I’ve been busy lately. Ya know…getting married, going on a dreamy honeymoon, redoing my kitchen. New kitchen! It is brand new and gorgeous I am no longer embarrassed to have dinner guests over. So in they come!
These kale chips are an amazing treat to serve with appetizers. The first thing everyone says upon seeing a huge bowl of these is, not surprisingly, “what is THAT?” And once I respond “oh, those are kale chips, give them a try” I see fear on their faces. Fear. But then they bravely give them a try and an onslaugh of questions begin. KALE chips? How did you do this? I need the recipe. How did you get them so crispy? These are amazing. How did you ever think of these? Why haven’t I had these before?
And the next thing you know the entire bowl is gone.
Interestingly enough, once baked these kale chips become very crispy yet extremely delicate. Do not forcefully jam your hand into the bowl and grab a palmful of them. They will practically disintegrate. Instead, grab one at a time, gingerly, with respect. And when you place it in your mouth you will notice them almost melting onto your tongue. They are incredibly light, making it easy to eat 75 chips in one sitting. But it’s kale!
In my personal opinion these chips are genius. Turn a nutrient-dense dark green leafy vegetable into a crispy snack that you can actually feel zero guilt about eating? Win-win people. Not only will these be the topic of conversation at your next dinner party they will give your guest something interesting to look at with each bite.
Each chip is like a piece of art.
Here’s what you will need to make a large bowl of chips…
Recipe
1 large bunch of kale (with the curly tops)
1 tbsp extra virgin olive oil (approximately)
kosher salt
pinch of pepper
(garlic powder, cayenne pepper) optional alternatives
Method
Preheat your oven to 350 degrees. Line 2 or 3 cookie sheets with parchment paper.
Remove kale leaves from their stems with a knife. I basically just lay the kale leaf on its side, folding one side of the leaf over the other. This leaves the stem on one edge. With a knife simply cut out the stem.
Cut or rip the leaves into various sizes being sure to leave some of the larger leaves whole. Wash and dry the leaves.
Lay kale chips on your tray. On each tray you only want enough leaves so they can lay in one single layer. Drizzle with olive oil and sprinkle generously with salt. I usually then add a small pinch of pepper. (If you want to jazz them up with some extra spices, now is the time). With your hands mix all the kale together making sure every leaf is sufficiently coated with olive oil.
Spread the leaves out into that single layer I was talking about, don’t overlap or overcrowd. Bake in the oven for 11 minutes.
Allow kale to cool slightly then gently arrange in a bowl or on a platter.
- 1 large bunch of kale (with the curly tops)
- 1 tbsp extra virgin olive oil (approximately)
- kosher salt
- pinch of pepper
- (garlic powder, cayenne pepper) optional alternatives
- Preheat your oven to 350 degrees. Line 2 or 3 cookie sheets with parchment paper.
- Remove kale leaves from their stems with a knife. I basically just lay the kale leaf on its side, folding one side of the leaf over the other. This leaves the stem on one edge. With a knife simply cut out the stem.
- Cut or rip the leaves into various sizes being sure to leave some of the larger leaves whole. Wash and dry the leaves.
- Lay kale chips on your tray. On each tray you only want enough leaves so they can lay in one single layer. Drizzle with olive oil and sprinkle generously with salt. I usually then add a small pinch of pepper. (If you want to jazz them up with some extra spices, now is the time). With your hands mix all the kale together making sure every leaf is sufficiently coated with olive oil.
- Spread the leaves out into that single layer I was talking about, don't overlap or overcrowd. Bake in the oven for 11 minutes.