I had heard a lot of yammering online about how great kale chips were but I honestly had a hard time believing that they were any good — sometimes healthy things get a bad rap for not tasting as good as their fattier counterparts. However, I made the chips recently for a cooking class and I was totally hooked. Once the water steams out of the kale in the oven, the result is a delightfully crunchy chip that has tons of flavor without all the fat.
The hardest part of making the chips is preparing the kale (which really isn’t that hard at all). If you look in the centre of the kale leaf, there is a large, pale green rib, if you simply remove the darker kale off the rib and then tear it into chip-sized pieces, you’re set to flavor your chips and start baking.
Though the recipe below is one of my favorites, don’t feel obligated to follow it exactly. In other words, let your imagination guide you when flavoring the chips. Collin Murray and I have tried truffle salt and malt vinegar salt which were both delightful but you could also try curry powder, ras el hanout, zahtar or really any strongly flavored spice you love to flavor these delightful “chips”.
Kale Chips (adapted from Williams Sonoma Healthy in a Hurry)
Makes about 4 cups
1 bunch kale, washed and spun dry
½ tablespoon extra virgin olive oil
½ teaspoon kosher salt
1 teaspoon smoked paprika
Preheat an oven to 300˚F. Line two baking sheets with parchment paper and set aside.
Take the whole leaves of kale and remove the dark part of the leaf from the light rib and tear into chip-sized pieces. In a medium bowl, combine kale, olive oil, salt and smoked paprika. Using your hands, work the seasoning and oil into the kale until all the leaves appear to have taken on a shine from the oil. Distribute the kale evenly over the two baking sheets being sure to allow ample room for air to circulate around the soon-to-be chips.
Bake for about 15 minutes or until the chips have dried out but are not burnt. Enjoy sooner rather then later for ultimate crunch.