kale chips



The kale chip is an enigma. It packs the taste sensations of crunch and salt, even a little bit of oil, with the nutritional density of kale. Similar to a potato chip, you may find that you’ve eaten the entire batch within two hours.

As fond as I am of baking, my real love lies in all things deep fried and salted. Kale chips and I have had a strange standoff for a little over a year now, as I grew ever more suspicious and wary with each failed batch to my name. They had promised me greatness – all the health benefits and bitter crunch of kale, the tang of the sea salt crystals as they meet the tongue, the ruffled edges of the chips crumbling into a powder packed with flavor on each bite.

The problem? Too much liquid. Keep the oil to about a tablespoon per bunch of kale at the absolute most.


kale chips

1 bunch kale, preferably lacinato.

1 tablespoon oil (I used olive).

Sea salt, to taste.

Bake for 20 minutes on parchment paper or a silpat at 300 degrees.

This entry was published on March 4, 2012 at 8:44 pm. It’s filed under sides, vegan, vegetarian and tagged , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “kale chips

  1. Reblogged this on Lv04's Blog and commented:
    Very yummy indeed.

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