Baked Kale Chips - Nutritious and Easy to Make
Baked Kale Chips – Nutritious and Easy to Make

Are you missing that crunchy and slightly salty taste of potato chips, but don’t want the amount of fat and calories that goes in to making them?  Well, have no fear, Kale chips are here! And just like potato chips, you can’t just eat one.

You can find kale chips in a grocery store, but there is nothing like the taste of the home-made version that you can prepare in minutes.  To be honest, I was skeptical on finding a solution for a crunchy, good for you snack.  I’m not big on snacking, but there are times when I just need that crisp crunch to satisfy my hunger until the next meal.  So instead of pulling out that bag of potato chips, I reached for the kale.

I have  to admit, my first attempt was an epic fail.  I only had some smaller-sized, curly kale left in my refrigerator.  And within 20 minutes, our kitchen smelled like, well, burnt greens.  I obviously became preoccupied and forgot they were in the oven.  Lesson learned!  But don’t worry, with the use of a basic kitchen timer, anyone can make this recipe in under 15 minutes! (Definitely not 20 minutes!)

Fresh Kale, washed and ready to go into the oven
Fresh Kale, rubbed with oil and ready to head to the oven

What type of kale should you use? The answer is simple – whatever you can find.  Curly kale, Tuscan kale, Red Russian kale, even beet greens and chard can all make gloriously crispy chips.  And don’t let your first attempt be your final recipe – experiment with various seasonings.  We have tried cayenne, cumin, bar-b-que, and garlic salt.  The sky’s the limit!

For those interested in the nutritional value, you will hard pressed to find a healthier snack:

Kale contains no cholesterol and no unhealthy saturated or trans fats making it a good choice for cardiovascular health. In fact, it actually helps lower your LDL — or “bad” — cholesterol and raise your HDL — or “good” — cholesterol.  It is packed with Vitamin A, and other nutrients that help with protecting your eye-sight.  Not to mention it is high in antioxidants.  In 1 cup of kale chips, you’ll consume 134 percent of your daily vitamin C needs to support immune function and more than 600 percent of your daily vitamin K requirements for proper blood clotting. The olive oil used to make the chips also contains 10 percent of the daily value for vitamin E, a fat-soluble vitamin with antioxidant properties. It’s a win-win snack!

Baked Kale Chips

Very important step - make sure your kale is dry before adding the olive oil.
Very important step – make sure your kale is dry before adding the olive oil.

Ingredients:

  • 1 bunch fresh kale leaves, well-washed and dried (you can use a salad spinner, or pat dry with towels, or just let air dry!)
  • 2 Tbsp. olive oil
  • coarse sea salt (or whatever salt you prefer

Directions:

Preheat oven to 325 degrees.

On a cutting board, use a kitchen knife to chop the kale into bite-sized (about 1 1/2″) pieces or simply tear it with your hands. Be sure to remove the large center stem and discard (for your compost pile)  Place pieces in a large bowl, and drizzle with olive oil. Then using your hands, toss the kale until the leaves are evenly coated with the oil.

Lay the kale pieces out evenly on the parchment-lined baking sheet, and then sprinkle with sea salt. Bake for about 12-15 minutes, or until kale is dark green and crunchy. Remove from oven, (you can also add additional seasons here), let cool, and then serve.

Enjoy!

Mary and Jim

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Baked Kale Chips
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Ingredients
  1. 1 bunch fresh kale leaves, well-washed and dried (you can use a salad spinner, or pat dry with towels, or just let air dry!)
  2. 2 Tbsp. olive oil
  3. coarse sea salt (or whatever salt you prefer
Instructions
  1. Preheat oven to 325 degrees.
  2. On a cutting board, use a kitchen knife to chop the kale into bite-sized (about 1 1/2″) pieces or simply tear it with your hands. Be sure to remove the large center stem and discard (for your compost pile)
  3. Place pieces in a large bowl, and drizzle with olive oil. Then using your hands, toss the kale until the leaves are evenly coated with the oil.
  4. Lay the kale pieces out evenly on the parchment-lined baking sheet, and then sprinkle with sea salt.
  5. Bake for about 12-15 minutes, or until kale is dark green and crunchy. Remove from oven, (you can also add additional seasons here), let cool, and then serve.
Notes
  1. Recipe courtesy of Old World Garden Farms
Old World Garden Farms http://oldworldgardenfarms.com/

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0 thoughts on “Baked Kale Chips – A Delicious, Highly Nutritious, Low Calorie, Easy to Make Snack!

  • July 3, 2013 at 3:03 am
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    A friend of mine has sworn by the benefits of kale…She eats her ‘greens’ every day and it has saved her eye sight! She suffers from macular degeneration, but hasn’t needed to take the eye injections in over a year due to the healthy benefits of kale! This is one of her fave recipes too!

    Reply
  • May 29, 2013 at 3:27 pm
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    Never heard of Kale chips till this site popped up on the computer. Love it!! Will share it with my friends after trying it a time or 2, or 3, or 4. Sounds like something to share with neighbors and garden club members. Thanks!

    Reply
  • January 21, 2013 at 8:39 pm
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    This last summer I had my husband specifically plant kale so I could make kale chips (because my friend always makes them) We had four huge rows of kale and not one chip got baked. How lame is that. What kale we didn’t give away we threw away. This summer I will be making kale chips. Thanks for sharing this at my party. Hope you have a great week!
    Hugs,
    Marcie

    Reply
  • January 20, 2013 at 11:09 am
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    How do you store the chips? Do they get stale if you leave them out? Thanks

    Reply
    • January 20, 2013 at 12:20 pm
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      We just store them in an airtight container and they do fine. They usually don’t last long 🙂 – Mary

      Reply
  • January 19, 2013 at 12:45 pm
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    These are one of my favorite snacks that I haven’t made in a while. Thanks for reminding me!
    Kale is one thing I want to grow in our garden. Do you grow it? When do you plant it?

    Reply
    • January 19, 2013 at 6:01 pm
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      Hannah you can grown Kale in spring and fall. It is one of the first vegetables to be planted – typically 4 weeks before the frost-free date in the spring. Good luck with your garden! Let us know how it turns out.

      Reply
  • January 18, 2013 at 11:16 am
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    You both are so helpful. Either we are baking up healthy garden snacks, such as the baked kale chips, or building furniture out of pallets. Since my husband (although wonderful) isn’t in to any of the homesteading business, thanks to you two, I can participate in some of the processes to reach a healthier lifestyle that we both can benefit from here on our little farm.

    Reply
  • January 18, 2013 at 9:06 am
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    I’ve seen these but haven’t tried them. I wonder if my frozen kale still standing in the garden would be too tough?

    Reply

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