Kale Chips

kale chips
Do you have trouble getting your children to eat their greens? Here's an idea sure to please the most finicky eater: kale chips! Bake until crispy with sweet or savory seasonings, depending on your preference.

Ingredients

 2 tablespoons (30 ml) vinegar of your choice, or lemon or lime juice
 2 tablespoons (30 ml) olive, avocado, or melted coconut oil
 ¼ teaspoon (1 g) sea salt
 2 bunches kale, rinsed, cut from stalk and stems removed
Optional seasonings:
 Try adding small amounts (1 teaspoon or 5g total for 2 bunches of kale) of any combination of these: cumin, onion powder, garlic, chili powder, paprika, oregano, basil, curry powder, ginger, etc.
 For a sweet version, select appropriate spices and add 2 tablespoons or 30ml of honey; substitute agave nectar or maple syrup for vegan chips.

Instructions

1

Preheat oven to 350° F (180° C).

2

Tear leaves into evenly sized pieces, about 1 1/2 inches (4 cm). Remove any thick stems. Blot dry thoroughly with paper towels or a clean kitchen towel (skipping this step will result in soggy chips).

3

Mix vinegar or juice, oil, and salt in a large bowl. Add kale and mix by hand. Massage the leaves with dressing to cover well. Add seasonings of your choice and massage to distribute evenly.

4

Place in a single layer on baking sheets lined with parchment paper (for easy cleanup).

5

Bake for 10 minutes. Flip pieces over and bake for another 5 minutes or until crispy. Watch closely at the end so they do not burn. Baking times can vary depending on the size of your chips.

6

Let cool and store in an airtight container.

Serves 4

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Ingredients

 2 tablespoons (30 ml) vinegar of your choice, or lemon or lime juice
 2 tablespoons (30 ml) olive, avocado, or melted coconut oil
 ¼ teaspoon (1 g) sea salt
 2 bunches kale, rinsed, cut from stalk and stems removed
Optional seasonings:
 Try adding small amounts (1 teaspoon or 5g total for 2 bunches of kale) of any combination of these: cumin, onion powder, garlic, chili powder, paprika, oregano, basil, curry powder, ginger, etc.
 For a sweet version, select appropriate spices and add 2 tablespoons or 30ml of honey; substitute agave nectar or maple syrup for vegan chips.

Directions

1

Preheat oven to 350° F (180° C).

2

Tear leaves into evenly sized pieces, about 1 1/2 inches (4 cm). Remove any thick stems. Blot dry thoroughly with paper towels or a clean kitchen towel (skipping this step will result in soggy chips).

3

Mix vinegar or juice, oil, and salt in a large bowl. Add kale and mix by hand. Massage the leaves with dressing to cover well. Add seasonings of your choice and massage to distribute evenly.

4

Place in a single layer on baking sheets lined with parchment paper (for easy cleanup).

5

Bake for 10 minutes. Flip pieces over and bake for another 5 minutes or until crispy. Watch closely at the end so they do not burn. Baking times can vary depending on the size of your chips.

6

Let cool and store in an airtight container.

Serves 4

Kale Chips