Sunday, July 17, 2011

Kale Chips Your Way

I eat a lot of kale in a number of ways either raw or cooked. One fun way to eat it is as chips. They’re simple to make and can be prepared either in a dehydrator or in a low oven. And like potato chips, the number of ways to season them is endless. Here is how I make them and some ways to add different flavors.

Kale Chips

1 bunch of kale

grapeseed or olive oil

spices and seasonings: sea salt, ground black pepper, cayenne pepper, garlic powder, paprika, nutritional yeast, etc.

Remove the kale leaves from the thick stems. Wash and dry them well, tear into large pieces and place them into a large bowl.

Combine 1 - 2 tablespoons of oil (depending on the size of the bunch), 1 teaspoon of sea salt, and a sprinkle of pepper. Massage the mixture into the kale then spread the pieces on a large baking sheet (can line it with parchment paper if desired).

Bake in a prewarmed 250°F oven until they are dry and crisp, 20 minutes or so, or dehydrate them according to the manufacturer’s instructions.


Miso: Combine 2 teaspoons of miso paste with the oil. Massage well into the kale chips then bake or dehydrate as usual.

Spicy: Add a teaspoon each of paprika and cayenne (with the salt and pepper) to the mix.

Cheesy: Make cheesy chips by adding in a tablespoon of nutritional yeast with the oil.

Curry: Add curry powder or a combination of cumin, tumeric, cardamom, and ginger to the oil for a curry flavor.

Tangy: Add a tablespoon of apple cider or other vinegar, oil, and salt.

What is your favorite chip recipe? Please share here!!

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