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You can cook these at higher temperatures, but they go from being done to burnt in seconds instead of minutes…so it is much trickier.
Makes 2 very large, addictive servings@ 263 calories, 16.9 g fat, 23.5 g carbs, 3.2 g fiber, .4 g sugar, 6.3 g protein
- 1 head Lacinato (Dinosaur), or Curly Kale
- 2 tablespoons (rough) olive oil
- 1 tablespoon lemon juice
- ¼-1/2 teaspoon sea salt
- Optional flavor ideas: sesame seeds, cayenne pepper, smoked paprika, maple syrup,sesame oil. The options are really limitless.I have used Annie’s Asian Sesame Dressing even.
- Preheat oven to 250 degrees.
- Rinse and dry your kale leaves.
- Using your hands or a knife, remove the thick, coarse stems. I just tear the leaves off in chunks away from the thick rib. No exact size necessary, make them as perfect or not perfect as you like.
- In a bowl large enough to accommodate all the leaves, make your dressing by whisking all the ingredients together.
- Place the leaves in the bowl and using your hands, toss and rub the dressing throughout all the leaves making sure they are all coated.
- Place in a SINGLE layer on a cookie sheet lined with parchment paper or a Silpat.
- Bake for about 30 minutes. Check your leaves, they should be crisp and crunchy, if not, put back in the oven for a few minutes until they are. Just be careful, when they burn, they taste bitter! I put 2 cookie sheets in at a time to speed the process up with success. This recipe usually fills about 2-3 cookie sheets. Taste the first batch, and if you’d like to add a wee bit more salt before cooking the next batch, now is the time!
- Store in an airtight container. I recommend eating them within a day.
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| Something he DOESN’T react too! |
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| Tentative |
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| Being silly too |
This recipe was shared on Ingredient Challenge Monday, My Meatless Mondays, Calling All Salads, Sunday Scoop, Nifty Thrifty Sundays, Meatless Mondays, The Sensitive Pantry, Tuesday Time Out, and Traditional Tuesdays, Sugar Free Sunday, Monday Mania, Melt In Your Mouth Monday, My Meatless Monday,Monday Mania, Make Your OWn Monday, Made From Scratch Mondays, The Better Mom’s Linky, Fat Tuesday, Slightly Indulgent Tuesday, Traditional Tuesday, Tasty Tuesdays, Hearth & Soul, Gluten Free Wednesday, What’s Cooking Wednesday, Kids in the Kitchen, This Chick Cooks, Frugal Days Sustainable Ways, Whole Foods Wednesday, Cast Party Wednesday, Real Food Wednesdays,Thriving on Thursday, Full Plate Thursday, Pennywise Platter, Wellness Weekend, Fight Back Friday, Fresh Bites Friday, It’s a Piece of Cake
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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!
Hi There Tessa,
What a fabulous idea! I am going to make these soon and I will let you know how they turn out, or if I find any spice variations of my own. Just love this creativity with food. Well done! Oh, and I voted for you!!!
Be Well,
–Amber
Thanks Amber!
I have some fresh local kale and have been wanting to make these for awhile. I will definitely give your recipe a try. Oh, I was thinking that the South African Smoke spice in the little grinder bottle from Trader Joes would be yummy on these!
@countrykiddos: I think as long as you like the spice, it will be fantastic! these really are so versatile!
We love kale, but I haven't tried chips yet (except to sample at Whole Foods). I can't wait to try this out. Thanks for sharing at The Willing Cook-A-Long.
We love kale chips in this house, especially when sprinkled with sea salt and vinegar before baking
Love Kale Chips!! Also, I would be willing to help test recipes for you
Hi There Tessa~
I featured your recipe in my monthly round-up!
http://www.thetastyalternative.com/2011/11/monthly-round-up-november-2011.html
Hi Tessa! Thanks so much for this recipe (I talked to you earlier at the store)…I made kale chips twice today! Obsessed!
Amazing, aren' they…hard to believe something so good for us can be so addictive! So glad you liked them Tiffany!
We love making these chips, however I like to vary the spices. Family favs are garlic, cumin or curry chips.
Yes Karen, I love to play with the spices too! I even made one with a nutritional yeast/sunflower ‘cheese’ sauce…so much fun! Thanks for taking the time to comment!
YUM!! Can’t wait to try these. Pinning!!
This is one my daughter would probably give me a hassle even getting her to try just a little bitty taste, but my son, on the other hand, would be like you and eat it as it was available ☺ I’ve heard of ‘Kale Chips’ but have never tried it before. You have made it sound pretty simple to whip up a batch, so I’ll grab some kale at the market this weekend and give it a try. Thanks for sharing in our recipe hop ☺
I’m with you on the dark leafy greens thing…yuck! But your argument is very convincing! I’ll have to give them a try!
at least once madge, get the freshest kale you can find, the older it is, the stronger the cabbage flavor!
this sounds great. I have never made kale chips but I always wanted to try it.
Your kale chips look deeelicious! We love kale chips too but I have also left them in too long and gotten that yucky burnt flavor. But when they’re cooked just right …mmmmm! Your pictures are awesome. I’ve tried to take pictures of some I’ve made and they just look like something that nobody would want to eat…they certainly are not an attractive food! ha!
Yes, pictures of kale are tough!! It was one the dishes that I learned something new on, for sure…the food photography is tricky as an amateur!
We totally love kale chips. I add smoked paprika, garlic powder and onion powder to my chips.
I found this marvelous recipe for a paste coating, “vegan cheese”
http://earthenergyyoga.com/raw-cheesy-garlic-kale-chips-paleo-vegan-dairy-free-gluten-free/
My life is transformed.
Sounds amazing! Thanks for sharing it, will be making it soon!