Kale chips are among the easiest (and tastiest!) healthy snacks on the planet to make—not to mention much better alternative to Lay’s potato chips. And despite their ubiquity in the HLB (Healthy Living Blog) realm, my own humble, plant-strong tumblr just wouldn’t be complete without them. (:
Fun fact: In much of Europe, kale was the most widely consumed leafy vegetable until the Middle Ages, when cabbage surpassed the greens in popularity.
Today, kale remains one of the most nutrient-dense leafy greens available (click here for the WF nutritional profile).
Although there are many variations, the classic kale chip recipe requires only 3 ingredients:
1 bunch of organic Curly Kale or Tuscan (Dinosaur)
1-2 tbsp Extra Virgin Olive Oil
sea salt or seasoning of choice (I like garlic)
1. Wash and dry the kale thoroughly (may also want to de-stem). This can be somewhat labor-intensive in my experience, so if you can buy a prewashed package such as the kind they sell at Trader Joe’s, that will simplify the process. Or if you have a salad spinner for drying, that will also save you some time. Just be sure the kale is WELL DRIED before baking, or you will end up with soggy chips!
2. Preheat oven to 250 degrees.
3. Lay kale leaves out on a pan like so:
4. Drizzle olive oil and sprinkle seasoning (sea salt, garlic, nooch, etc) on top.
5. Bake for about 30 minutes until the leaves are crunchy.
Final product is shown here with some carrot-flavored flax crackers. I will warn you though, these chips take much longer to make than they take to consume!
Looking forward to attempting these in a dehydrator after the holidays…(Santa request pending of course).
Lastly if you prefer to purchase your kale chips, that is an option as well; kale chips are becoming increasingly popular and widespread these days. I’ve sampled many of the packaged varieties, and Brad’s Raw Leafy Kale is one of the best brands on the market. In fact on the Today show just a few weeks ago, Brad’s variety were publicly praised by Hoda (good or bad endorsement?!).