This former plate garnish is enjoying it’s deserved limelight as a “superfood” these days. This humble leafy green boasts abundant vitamins K, C, A, iron, folate, magnesium, and the list goes on and on.
We’ve juiced it. We’ve made salads with it. We’ve sauteed it. We’ve shelled out our hard-earned dollars for those salty, crunchy kale chips at the store. I’m not cheap, and love convenient things as much as the next person, but, if I can do somethng comparable for a better price, well, I’m in. Truthfully, there isn’t any magic to making great tasting kale chips at home. Really.
You can customize your flavour profile on these so many times, you’ll wonder why you didn’t make these sooner. Change the fat. Change the seasoning. Snacking will never be boring again. Trust me. Remember, I’m the non-cook and if I can get these right, so can you.
The trick to getting these to crisp, is to spread them out on the parchment lined baking sheet. I’m talking, you wanna see white paper between the pieces of kale. Do not crowd them on the pan, it just doesn’t work well. I’ve had a few trays of, um, slightly uncrisp kale chips before I figured out the spacing detail. If you can, keep all the pieces of kale on the pan approximately the same size so they are all ready at the same time.
Ready to do this? OK. . .
Heat oven to 350.
Line 2 cookie sheets with parchment paper.
- a bunch of kale (as many leaves as you fancy)
- approximately 1-2 tbsps melted fat of your choice (avocado oil, ghee, coconut oil, sesame oil, bacon grease if you can get your hands on pastured bacon is divine!)
- any seasoning your heart desires (salt and pepper, garlic powder, italian seasoning, pizza spices, etc)
Cut the tough stems from the kale and rip into similar sized pieces. Wash and dry completely. I’m talking bone-dry, no water left on the leaves at all kinda dry. Dry ’em with a paper towel if you need to.
Dump the dry, ripped kale pieces into a a large bowl. Drizzle the melted fat into the bowl and using your hands, make sure each leaf is very lightly coated. Place the coated kale leaves on the parchment covered sheet and spread them out.
Season the kale with salt and pepper or whatever flavour combo you have in your heart and pop the tray into the oven. Depending on how large or small you ripped the kale pieces, you will want to check them at the 10 minute mark and watch until they are crispy but not burnt. Pick up the edges of the parchment paper and slide the crispy chips in to your snack bowl. Fill your face.
Some suggested flavour combos:
- sesame oil and sesame seeds or Chinese 5 spice blend
- avocado oil and Frank’s Red Hot seasoning (I limit this because of the canola oil in the ingredient list of the Frank’s Red Hot)
- coconut oil and nutritional yeast
- bacon grease and maple sugar
Vegan? Don’t use the bacon grease. Need to be 21DSD compliant? Keep your spices clean. Told you this was easy.