DIY Crispy Kale Chips

October 5, 2011

Kale is the hip new vegetable.  Rich in iron, fiber, and vitamin A, it's no wonder kale has been appearing on the table in restaurants and in our homes.  Kale chips have become super popular and can sell for up to $3 a bag.  Why spend money on one bag when you can buy 2 bunches of kale and make yourself plenty of kale chips to go around?  This recipe is simple and take only 10 minutes.  I like to add a sprinkling of Parmesan cheese for an added gourmet touch.  Try it out!

Kale Chips


1 bunch kale (any variety)
2 tablespoons Olive oil
1 garlic clove, minced
Salt and pepper to taste
Preheat oven to 375 degrees.
Thoroughly rinse and dry the kale leaves.
Cut off the stems of the kale. The stems can be pretty thick and fiberous, so you can either throw them out, or cut them into tiny coins and add them to the kale chips or save them for a stirfry or soup.
Next chop the kale into large pieces.
Put into bowl and toss with olive oil, garlic, salt and pepper. This is a basically flavored recipe. Feel free to add your own flair to the flavorings...such as cumin and red pepper flakes, or truffle salt if you have it.
Top a baking sheet with parchment paper and place kale on sheet, making one layer, so all the kale gets cooked evenly.
Bake for about 10 minutes.
Open oven and toss the chips with tongs to distribute the heat and oil.
Bake for another 5-10 minutes, until the ends become browned and kale is crispy.
Let cool for a few minutes to finalize the crisp. Serve as a festive appetizer or side dish.

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