Prior to this year I don’t ever recall eating kale before. I even discussed it with a few of my friends, and they also weren’t sure if they had eaten it before either (have you?). I don’t know what it is about the name “kale”, but the sound of it just isn’t appealing for some reason. However, things have changed and since I am trying my best to buy and eat local foods, I decided to go out on a limb and try it!
I first discovered that kale can be substituted for (and even added to) spinach in some recipes like creamed spinach. I of course couldn’t get my daughters to even think about wanting to eat that. But (drum roll, please) when I received this super easy recipe below, courtesy of my husband’s step-mom, not only did my children like it, but they loved it and kept asking for more! I will add that when my daughter first saw this greenish looking dish, just like any 2-yr-old would, she said “I don’t like that” without even trying it. She did follow the rule of trying at least one bite though, and with surprise in her voice she said “I like the kale” and then kept eating it. And I have to agree that I was also surprised how good something with the name “kale” could turn out to be!
Kale Chips
Ingredients
Instructions
- Preheat oven to 375 degrees F.
- Wash and trim the kale by ripping out the stems and ribs from the center of the leaves.
- Lay them out onto a cookie sheet and sprinkle the leaves with a tablespoon of olive oil. Using your hands toss the leaves around to evenly distribute the oil then lay them out into a single layer on the sheet.
- Bake for 5 minutes, then turn kale pieces over and bake for 5 – 7 minutes more until kale turns brown, paper-thin, and brittle. (They can quickly go from perfect to overdone so keep a close watch at the end!)
- Remove from oven and toss with sea salt.
Serve immediately.
thanks for this. I just started Noom and one of my short term goals is to add better snacks. These chips should fill the bill.
These are also good if you give them a quick toss with sesame oil and lemon juice first.
This is only the second time in my life that I’ve eaten kale and I must say, THESE ARE PHENOMINAL!!! ❤️❤️❤️❤️
While I hate to tell others how to change things, to keep the kale chips a nice green, dehydrate them at 250 bake for a longer time. It retains the fresh green look and taste. :)
These were super yummy. I used 1/4 teaspoon salt since I usually love crunchy things salty but it was way too much for my taste. I will be making these often since they are so easy and tasty (with 1/8 teaspoon salt). I had high hopes my 2 year old would like them but she didn’t…will keep offering them until she does!
Can baby kale used instead?
Hi Angie. Sure you can use baby kale. ~Amy
Hi Jennifer. A friend of mine puts uncooked rice in the bottom of an airtight storage container with the chips on top of the rice to prolong their crispy life. :)
How long can you store these? How do you keep them fresh?
I went to the famers market this weekend and picked up some fresh, local kale and I can’t wait to ry this recipe! You should check out my blog about my farmers market experience at http://www.cayisa.wordpress.com!
Will this work using frozen Kale?
No, it needs to be fresh, crisp leaves. :)
So yummy. I had kale chips at a local restaurant and loved them but they are quite expensive to purchase. So after seeing this easy recipe I thought I would give it a try. A bit labor intensive to clean all them stems but so worth it. I took my first batch out after letting it cook for just 5 minutes after turning but I plan to let them cook a minute longer next time. They do cook down quite a bit so if you are like me (I have already devoured the first batch) you’ll want to make extra.
You can also do this in the microwave, on high for 3 minutes. I pause it between each minute. Easy and even the two year old likes it.
These were just not something I plan on cooking again. Sorry :(
Try these sprinkled with a teaspoon of the homemade ranch seasoning. Delicious!
Thanks for sharing! These are so easy to make. I add different spices each time to change things up!
So impressed with this recipe. Everyone in our family, especially my very picky, anti-veggie 3 year old, loved these! It was great watching the kids enjoying something good for them.
Maybe I did them wrong, but mine came out horribly… They looked similar to the picture, but when you took a bite they just crumbled in your mouth. It was like trying to eat ash, or a crunchy leaf during the fall.
I’m going to try it again, just to check, because this would be such a wonderful alternative to the fatty chips my hubby likes to put in his lunch for work, but yikes, first take was definitely not a winner.
OMG..this was delicious! I was skeptical but made it tonight and my whole family including 6yo (excluding 2 yo) DEVOURED these chips. I had no idea. I even used the curly leaf and it turned out great!
I have actually tried this recipe but have added things like Frank’s red hot sauce, Parmesan cheese and even some soy sauce and garlic…seriously, you can’t make these not taste good. I love them.
We are lovers of Kale in my house…and i agree the name is not as appetizing as the crunch you get when its baked up ;)
An oil mister helps keep the oil to a minimum and distribute’s it a little better!
I make mine spicy.
Use paprika, garlic powder and salt.
I just made these for the first time today too! But I put the oil and salt in a gallon size ziplock bag and shook the kale around to evenly spread the oil. I heard they can be chewy if they are slightly wet from washing and if the oil is not evenly distributed. Maybe that will help others who are having problems with them. And I was very excited that my “non-green” eaters ate them right up.
I love kale chips! This is our after-dinner snack. I throw the kale in with dinner, I prefer the chips cooled. And I vary the spices, almost always including garlic.
Another great way to eat fresh Kale: add juice of one lemon, 2 TBS olive oil, 2-3 cloves pressed garlic, and as much parmesean cheese as you want:)
I actually prefer these to potato chips because they’re so light, salty and crispy, but they don’t make me feel queasy afterwards as regular chips do. My kids won’t go out of their way to eat this, but I find that if I leave some out for a few hours in a bowl in the kitchen they will start grabbing handfuls of this and begin munching away!
I store mine in an air-tight plastic container. If they go limp the next day, I just stick them in a single layer for a second in a hot toaster oven and they crisp right up. You do need to be careful, as they can burn easily.
Last time I made these I used melted coconut oil instead of olive oil, and sprinkled some nutritional yeast on at the same time as the salt and they were AWESOME!!
What kind of kale do you use? Does it make a difference? I used the curly one. It is a little bitter and tastes funny. I think I may have cooked it too much, but I am not sure if I had to use another kind of kale.
Hi Tici. Kale does vary in taste. I’ve been told that it is best to use dinosaur kale (also known as black kale, lacinato, or cavolo nero)rather than curly kale as it is less bitter and slightly more sweet. Let us know how it turns out. ~Amy
what type of kale was shown in the pic above?
I can’t seem to get them crispy!! They turn out chewy. What am I doing wrong?
Hi Glenn. Did you use the right amount of oil? I sometimes leave mine in a bit longer, too. ~Amy
I turn the oven off and leave mine in overnight, then they’re usually nice and crispy by morning! And yes, make sure not to use too much oil.
If you put them in the dehydrator for 3 hours they taste better and last longer.
What temp with dehydrator? And still use the oil? I’ve been looking for a kid-friendly way to use kale on the dehydrator!:) I hope this is it!
These are fantastic! I often put a little balsamic vinegar with the oil before cooking which gives them a different taste.
How do you store them? Mine got soggy.
Hi Amy,
A little trick is to put uncooked rice in the bottom of an airtight storage container with the chips on top of the rice to prolong their crispy life. :) – Nicole
Is there a way to keep them to eat later? Just made a batch, my son and I love them! Would love to bag them up and take them with us.
Hi Hollie. I wish they kept well, but, they’re really better when you eat them fresh! Jill
a brown paper bag worked for me, and kept them crispy enough for eating the next day. some grease might soak through but it works.
I am curious about this too! Any way to store leftover chips?
Hi T. As the reader said above, she had some luck with a paper bag but I have not found a way to extend their shelf life. ~Amy
These seriously taste like potato chips with the oil and salt! Fabulous!!!
Nutritional value is same when baked.
http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2462/2
What is a good way to cook turnip greens? Can you just wilt it like spinach? It’s stronger tasting than spinach so it probably needs more flavoring?
Hi Brenda. I have honestly never cooked them. Let us know if you come up with something that you like. Jill