Rockin’ Kale Chips

 


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I don’t want to over sell this, but these are basically the perfect snack. Made with kale– the trendy superfood of the moment– they’re unbelievably easy and super versatile. Kale can be a little tough (I prefer baby kale for salads), but these baked chips completely avoid that problem! Full of phytonutrients, vitamins, and minerals, these kale chips will satisfy any craving you have for potato chips, pretzels, popcorn– anything salty and crunchy! The only downside? They have a way of disappearing in about 5 seconds.

These chips can take on any flavour you want to give them. While you could stick with plain old oil-and-salt, why not try something a little more adventurous?! Here are my four favourite flavours, along with what you’ll need to make them at home.

Sea Salt and Vinegar

Salt and vinegar potato chips are by far my favourite. Make these sea salt and vinegar kale chips, and you’ll hardly know you aren’t eating a bag of Lay’s! You’re gonna need:

Kale

White vinegar

Extra Virgin Olive Oil

Course Sea Salt

Canadian Maple Cinnamon

I know what you’re thinking– sounds gross, right? It’s not. Not even close– just trust me on this. So. Tasty. You’re gonna need:

 Kale

Real Maple Syrup

Cinnamon

Course Sea Salt

Sea Salt, Garlic, and Paprika

I think of these as the standard kale chip. Perfect for everyday and sure to please even the pickiest eater, you’ll find yourself making these day-after-day. You’re gonna need:

Kale

2 cloves of garlic, diced (or garlic powder if you’re feeling lazy)

Paprika

Extra Virgin Olive Oil

Course Sea Salt

Spicy Wasabi

Love sushi? Do I have a kale chip for you! The soy sauce and wasabi give these kale chips an undeniably good asian taste. You’re gonna need:

Kale

Low sodium soy sauce

Wasabi

Alright, first thing’s first– wash your kale. I like to double-wash, just in case. Dry, and lay your kale leaves flat.

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Now, you’re going to want to rip your kale into chip-sized pieces. This isn’t an exact science, but be sure to get rid of the ‘spine’, which runs up the middle of each leaf of kale.

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Now, if your kale seems to have wilted a bit, submerge it in icy cold water for about 15-30 minutes. This will crisp the kale leaves beautifully!

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Be sure to have your kale very dry once you’re ready to get cookin’. Preheat your oven to 285 degrees.

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Now, grab a big zip-lock bag, and add your kale and your seasoning of choice– except salt! Remember, a little goes a long way with oil and whatever other flavourings you’re using.

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This is the fun part… shake it all up!! Try to rub each kale leaf, to make sure they all get properly coated.

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Place your kale leafs flat on a baking sheet, and add salt (you don’t need as much as you may think, as it condenses while in the oven)…

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…and bake for 20 minutes. They’ll turn out perfectly crispy, without being charred!

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Place ’em in a bowl and watch them disappear.

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Happy snacking!