And so it begins… I have developed an obsession for kale chips. I already have a very strong affinity for Kale, but the chip has brought me to a whole new level. It is obsession.
I had my first kale chip years ago at Blue Hill at Stone Barns restaurant in the Hudson Valley of New York. Tall gorgeous lacinato leaves dehydrated to a crunch perfection… I was sold.
So back to the chip at hand. I have made a thousand versions of kale chips. Think of all the varieties of chips out there, the flavor combinations are virtually endless, but when it comes to kale chips I am a bit of a purest. I love simple salt and pepper.
If I had a dehydrator I would use it for kale chips, but I don’t so I have played with different oven temps and here is the thing… Kale burns, keep an eye on it. Different versions of kale chips have different temperaments. If you hang out in the kitchen and watch your kale chip babies they will turn out perfectly 🙂
Get cooking and share your variations, remember the options are limitless
- 1 head of curly kale
- 1 tablespoon of extra virgin olive oil
- 1 teaspoon of sea salt
- 1 teaspoon of black pepper
- Tear kale leaves from stems and rip leaves into 2" pieces
- Wash and DRY very well (kale must be dry or chips will be soggy)
- Toss with olive oil, salt, and pepper
- Place kale in a single layer on a cookie sheet lined with parchment paper
- Bake at 350 for 7-15 minutes until leaves are slightly toasty. Allow to cool and enjoy!
- RECIPE NOTES: *Ovens may vary, check your kale after 7 minutes but stay attentive chips will go from crispy to burned very quickly *Use any variety of spices you like, chili powder, cayenne, garlic powder etc.
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