If you are looking for someone to show you how to cook kale chips, I guess I’m as good a resource as any. There’s really nothing to it, very simple, very quick, and at least a few people will find it very tasty. Some won’t.
I understand that learning how to cook kale chips is not a super fancy recipe, but please remember that this website started as a place for me to keep track of my children’s favorite recipes that I make. And believe it or not, kale chips qualify!
Food For Thought
For all of my recipes, I like to review all of the ingredients, to ensure that I am using the most nutritious option available. Or at the very least, if I decide not to use a specific ingredient, I educate myself about the different choices I have with each and every item on my shopping list.
For this recipe, there isn’t much to review. Olive oil and kale, that’s it. Because I’m not going to spend my time worrying about the salt and pepper, those two items are pretty benign. Well, ok, I do use sea salt, but other than that, I’m not going to waste anyone’s time worrying about different brands of salt.
As I’ve written on my website before, my biggest worry with olive oil is whether or not I am using genuine olive oil. Or have I been duped by importers, and am I using fraudulent olive oil that has been diluted with the very kinds of oils I am desperately trying to avoid, such as Canola and vegetable oils? Assuming I’ve done a fine job buying olive oil, and haven’t purchased the wrong brand, then I am perfectly fine with adding a bit of olive oil, and it’s monosaturated fats, to my diet.
But with kale, there are a few issues I wanted to work through before deciding how to move forward with my kale chips. First, should I opt for organic, or was that just going to be a waste of my money? One look at the Environmental Working Group’s well known “Dirty Dozen Plus” list, and seeing kale listed as being one of the dirtiest conventionally grown crops, made me immediately decide to buy organic kale whenever possible.
On my most recent trip to the grocery, looking specifically for organic kale, I finally stopped longed enough in front of the greens section (doesn’t happen often) to notice that there are actually a few different kinds of kale. I was used to seeing the large, wide leaves of what I called green kale, as well as what I assume is curly kale. But it wasn’t until I took my time to carefully look that I saw Lacinato Kale, or Dino Kale. This kind of kale has longer narrower leaves, that I thought might lend itself well to making kale chips.
And I was right! I found it much easier to pull the stem out of this kale variety, and the long narrow leaves made it a breeze to rip into small bite sized pieces.
1 bunch kale – I prefer Lacinato Kale
olive oil, maybe 3 tablespoons, I’ve never measured
salt and pepper to taste
- Preheat oven to 400 degrees, or 350 if you are cooking something else at the same time
- Using either a knife, or your hands, rip or cut out the tough stem of each leaf
- Tear up all of the kale leaves into small bite sized pieces and place into a medium sized bowl
- Pour some olive oil into the bowl and stir to coat all of the leaves with a bit of oil
- Pour all of the yet unbaked kale chips onto a baking sheet lined with parchment paper, then season with salt and pepper to taste
- Place kale chips in oven and bake for about 15-20 minutes, or until leaves are desired level of crispiness