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Baked Kale Chips
By
DK
on Feb 09, 2012
I have to confess. I am a reformed Potato chips addict. I could eat chips (and other junk food) the whole day. I could skip regular meals for chips. I am a sucker for the Jalapeno Potato Chips. I suspect, the Dorito company might have upped their sales about 2%, thanks to me! But down the years, my eating habits have changed. I think its mainly due to blogging. More I blogged, more I learnt and more I felt a compelling need to make a change (for the better of course!). Its like eating less of that uber delicious Paneer Makhani at home though you probably would have pigged out when ordering the same dish at the restaurant. Not because it tasted any less delicious but cos you know exactly what has gone into this dish, to make it this lip smacking, which in turn makes you wary. Hence, cooking all these years, doing research for the blog, expanding my culinary horizons, has managed to make me a responsible gourmand. I think. I believe.
I still do enjoy "fried goodies" and an occasional chips, but if there is no nutrition in it for me, then I consume it less. Simple. Deprivation does not work for me, but moderation does. So when the craving for chips/or crunchy snacks arises - like recently what with overcast/rainy weather, I make these by huge batches. Kale Chips should be eaten to be believed how good they are. I don't mind frying them either, but why when these taste as good (and when the oven does all the work for you!). I am trying to incorporate some kind of greens in our diet at least once every 2 days. Ideally I would like to every day - well, I am thinking "ideal" not "practical". But instead I am averaging 4 times in a week and I am content for now.
Kale has always been number 1 in my husband's "hate list". After numerous permutations and combinations, I have finally managed to make him like it. This was the first dish he liked. This is ridiculously easy to make and I was made aware of such a possibility when I saw packets of Kale Chips at Whole Foods Market. Searching Internet made me realize how easy this was making at home. I have tried few variations and would love to hear yours when you make them, so that I can try it out next time I make a batch. Oh yes, I am definitely making them again.. and again....and again :)
References
from my kitchen notes
Basic Information
Prep Time: Under 15 min
Cook Time: Under 15 min
Serves: 2 people
Yield: Its so good that it might not be enough for even 1 person!
Ingredients
- 1 bunch (about 8 oz) Lacinato kale - see Tips
- 1.5 to 2 tsp olive oil
- Salt, to taste
Tips
1. Kale - I used what is referred to as Lacinato Kale which has large leaves than the other variety. It is also known as Tuscan kale, Italian kale or aptly Dinosaur Kale. If you cannot find this variety, you can also use the curly Kale for this.Other Seasoning Ideas : Roasted Garlic tastes great along with these. Or toss it with Garlic flavored Olive oil. Truffle Oil would probably give it a great gourmet touch. How about adding comfort to these by way of sprinkling some Parmesan Cheese? Do share your ideas as well in the comments section for me to give those a try :)
Method
1
Preheat Oven 300F.Wash the leaves well.
2
Dry them with paper towels. Or those who have the Salad spinner can use it.
3
Tear the leaves from the hard stem and hard ribs. You can be meticulous and tear the leaves in uniform pieces or do a rough tear.
4
Add in oil.
5
Toss them well until coated. I personally found a little more than 1 tsp of oil perfect. But you can add upto 1 tbsp of oil.
6
Arrange them on Baking sheets making sure not to overlap.
7
Bake them for around 15-20 minutes or until crisp. Cool them for few minutes before enjoying these crunchy health bites.
They get pale green from the dark green once baked.
Make sure to bake a huge batch, since it will get over pretty fast.
Make sure to bake a huge batch, since it will get over pretty fast.
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19 Responses to “Baked Kale Chips”
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That’s strange Mike. Mine stayed crispy in a plastic container for 2 days (until they were eaten).
Love these, but they don’t keep very well at all. Made some at 1pm ate 1/2 for lunch. Stored the rest in plastic container w/ some dry rice to keep them dry. By 8pm they had lost their crunch! Any other way to keep them crispy?
Done! Fantastic! I can’t believe I don’t have any more kale to bake! I now have plans for the evening. A movie w/ kale chips. Can’t wait!
I’m making them for the first time right now. Made one salted batch and one salt n vinegar batch. I used the salt n vinegar popcorn salt from target. Cheap and so versatile. Delicious.
I wonder how other greens like collard dreens/chard would taste baked? Has anyone ever tried it?
Hi! what are Kale leaves called in hindi or marathi? would like to find them in bombay! btw i’m becoming quite a fan of ur blog! thanks!
Kale is not an Indian crop and hence does not have a Hindi/Marathi name, I assume. I think Mustard Greens (Sarson) is probably the closest to Kale –DK
OK, so I used the cavalo nero. Lovely. I’ve been distributing them to people at work and they’re all v keen!
I have been out to buy the big chunky stuff now and will experiment tonight. It’s called cavalo nero in the UK.
I just cooked this. What a simple, amazing idea. I only had the curly kale, so it took just 7 mins in my fan oven. Will be good to put in my lunchbox. Off to hunt out the bigger leaves later.
Please tell me where can I buy these leaves?
I get in my local grocery stores…Its available almost everywhere in the US –DK
Where do you get these leaves?
I would love to try this! We are all chips addicts and kale haters, maybe this will bring a change
Yum!! My favourites!!
I love kale chips. I have not baked these in a long time. Thanks for reminding me of this healthy snack
I am also addicted to chips
…I would love to give it a try…looks crunchy…one question: 
how long we can keep them…like storing them in boxes?
I have only tried for another 1 day and they still retain the crispy ness. But I have heard that they keep well in paper bags for a week. –DK
Hi I too love kale chips. Sometimes I add red pepper flakes to the oil. Sometimes I add vinegar and a tiny amount of Himalyan salt for that salt and vinegar flavor. Sometimes I add dill or basil or oregano or chili pepper or cumin. The possibilities are endless.
Sounds yum! cant wait to try this combo out next time. Thanks so much Catherine for the idea –DK
I think this is a fantastic dish. You have mentioned to bake it for 15-20 minutes but have not mentioned at what degree…
My husband who is an organic farmer has also tried in vain to get me eating this Kale but never been a success so far. I am sure going to try this dish with your help..:)
Have mentioned it in the very first step Kalpana. Hopefully you start liking it too when you make it
–DK
A totally different baked kale.