The first time I had kale chips I liked the initial bite but the taste of kale in its purest form slowly crept up in the after-taste, which killed the vibe pretty quickly.
That was about three years ago, and I like to think that kale and I have come a long way since, as I’m now finding myself actually craving it. I’ll hold off on preaching all of the benefits of kale, but will say how thankful I am to have taste buds that have developed to appreciate healthy foods in my twenties.
Kale chips are a breeze to cook. Give them a shot and you just may find yourself in the same kale-appreciating boat with me!
- Kale (I prefer blue kale – one of the most common types, and the one I see most in all different grocery stores – to get the best crunch)
- Olive oil – I use extra virgin
- Salt – bigger granules give you bigger flavor, I prefer Himalayan pink salt
Prep and Cooking
- (optional) I’m a big fan of letting the kale leaves soak in cold water for a little bit before adding to the pan, if time allows. I’ve read that it can help bring out more flavor, and they are cleaner when soaked, so give that a try if you have the time.
- Remove the leaves from the stalks. You don’t want to cook the whole stalk, you’re just looking to eat the leafy greens, so remove the leaves and break in to smaller pieces. They will get smaller while cooking too, so don’t worry too much if the pieces look large.
- Add approximately 1/8 cup of olive oil to a large pan and turn the heat on medium. Add the kale quickly after to avoid the oil heating too hot without kale in it to transfer the heat to, or you may have oil spattering out of the pan. Continue to add the leaves into the pan and stir every few minutes with a spatula to keep the heat evenly distributed.
- Add your salt to taste. I crushed Himalayan pink salt in at the beginning of cooking and again shortly before turning the heat off to ‘refresh’ the flavor. Each time I added about 3-4 cranks of freshly crushed salt (not really sure what that amounts to in formal measurement, but my guess is about 1/4 tsp evenly distributed each time).
- Once all of the leaves are added and seasoned, turn the heat to medium-high so the kale starts to crisp. I cooked them about 10-12 minutes on this setting, but times may vary based on your crispiness preference. Stir every few minutes to avoid over cooking any spots. Monitor as they heat.
For this specific meal I served them alongside creole-seasoned salmon and a creamy spinach Knorr pasta side. Other seasoning ideas that I’ve tried include Mrs. Dash’s Chipotle Southwest seasoning, seasoned salt and garlic salt. I do think my favorite is the Himalayan pink salt, though!
Share your chips with us on social media using #foodwinediy, I’d love to see them!