We’ve been on a bit of a kale streak, since we’ve been hearing more and more questions about what to do with it. We’ve stuffed it in potatoes and covered it in cheese Italian-style, but how about just plain old kale, baked up into a chip form?
If you love snacking (like we do!), these chips make an excellent healthy alternative. They’re not too difficult to prepare (though they do take a bit more time than opening a bag of chips) – but the result is worth it! I’ll admit, they do take a bit of getting used to in terms of texture. They’re a bit brittle and tend to be more of a “melt in the mouth” snack – so don’t go dipping them in salsa!
We picked up some kale at our farmer’s market, and decided to try the beautiful leaves with a bit of smoky chipotle seasoning, which hit the spot – but you can use any seasoning of choice. There are lots of interesting spice blends out there that would be delicious to try (just make sure not to be too heavy handed with the spice or the salt!) Then just bake until crispy – and you’ll have unique and satisfying snack!
Our Favorite Kale Recipes
Kale, Red Onion, and Pistachio Pizza
Spicy Kale Lasagna
Loaded Sweet Potato Skins with Kale
Kale and Artichoke Frittata
Mashed Potatoes with Kale and Garlic
Garlic and Kale Soup
Kale, Sweet Potato, and Chickpea Stew
The smoky paprika chipotle seasoning gives the chips an excellent flavor. If you can’t find this or something similar, use the substitutes listed below or any of your favorite spices or mixes! Make sure not to be too heavy handed when sprinkling the chips.
- 2 bunches kale
- 1 tablespoon olive oil
- Smoky chipotle paprika (we used Victoria Taylor’s,; substitute smoked paprika, paprika, or chipotle powder if not available)
- Preheat oven to 300°F.
- Rinse and dry the kale. Remove the stems, and tear or cut into large pieces. In a bowl, toss with 2 tablespoons olive oil.
- Line two baking sheets with parchment paper. Place kale leaves on the sheet in a single layer. Sprinkle with smoky chipotle paprika or other spice of choice (add kosher salt if it is not already incorporated in your spice mix). Bake for about 20 minutes until crisp. Cool slightly before serving. Chips can be stored for several days in an airtight container after cooling completely; take care when storing, as they are a bit fragile.
Adapted from Smitten Kitchen
About the Authors
Cookbook Author and writer
Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.
Cookbook Author and photographer
Alex Overhiser is photographer and recipe developer of Pretty Simple Cooking, named one of the “best new cookbooks” by Bon Appetit, and a recipe developer, photographer, and technical expert at A Couple Cooks.