Recipe: Kale Chips

Dana Velden
Dana Velden
Dana Velden's first book, Finding Yourself in the Kitchen: Kitchen Meditations and Inspired Recipes from a Mindful Cook (Rodale Books) is available where ever books are sold. She lives in Oakland, CA.
updated May 3, 2019
pinterest
comments
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Dana Velden)

Here’s yet another simple yet fabulous thing to do with kale: make kale chips! We have to thank regular Kitchn reader Art for the suggestion, which simply involves tossing torn pieces of kale with olive oil and salt, and baking them in the oven. The result is a crispy, salty ‘chip’ that’s quite addictive. Read on for the recipe.

Kale Chips

1 bunch of Kale

olive oil

salt

Preheat oven to 350. Tear kale into bite-sized pieces, avoiding the tough inner stalk. Rinse well in water and dry as best you can either in a spinner or on a tea towel. Pour a few glugs of olive oil on a baking sheet and add the kale. Sprinkle with salt and toss gently to evenly distribute the oil and salt, being careful not to toss the kale out of the tray. Place in oven and bake about 10-15 minutes, or until the kale is crisp. Best if eaten warm but not necessary.

We thought the kale chips were perfect served on a platter as a snack. But we also imagined they would taste great as a garnish for a hearty pasta and bean dish, such as pasta e fagioli.

Thanks again to Art, who is a professional chef and has his own blog called Pleasant House that he shares with his partner Chelsea. They live in Chicago and have a dog called Porkchop.

(Image: Dana)

Filed in:
easy
Healthy Living
Side Dish
snacks
Vegetables