Homemade Snacks: Kale Chips

One of my favorite packaged snacks.

Our continued quest to reduce packaging and waste has been largely successful here in the WPP household, but there are a few things I miss from time to time.  One is salty, savory snacks that come laden with flavor (and sodium) and are usually the first thing I reach for after a long day at the office.  I like things that crunch and have lots of flavor that pair well with an icy, crisp and refreshing beer.

I’m not completed deprived though, as Roem fulfills my request for warm, freshly fried tortilla chips from the restaurant where he works at least twice a week.  I love the chips, but my ardor is dampened when I see the grease leaking through the paper bag after a

day or so.  I realized what I needed was an easy go to snacks that was crispy and satisfying, but not completely calorically deficient.

I had come across a few kale chip recipes about the time I unpacked the 8th bundle of kale in as many weeks from my CSA box.  I had already stir fried it, added it to stews and baked layers into a vegetable lasagna, but I swear it was multiplying.  The first time I attempted the chips, the kale was limp and soggy with just a few crispy curly tendrils.  I realized the key to this snack was starting with really dry kale, that was then lightly oiled and abundantly seasoned.  Feel free to add in some spicy chili paste, ancho chili powder, curry seasoning or anything else you want to experiment with to taste.

Kale Chips

  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper or a Silpat.
  2. With a knife or kitchen shears, chop the thicker stem off towards the bottom of the bunch.  Tear the remaining leaves into bite size pieces. Wash and thoroughly dry kale. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 15 to 20 minutes.
These kale chips are the perfect mindless snack that is actually good for you.  I promise, you will even convert those that look at kale chips as an abomination to all others carrying the “chips” name.  They are light and crispy with good flavoring and their only drawback is they aren’t sturdy enough for dip.
Quick Tip: Stick a few kale chips in your food processor or spice grinder to make a really elegant dusting powder for popcorn, mashed potatoes or the beginnings of a crust for grilled meat.
Next Up: Homemade Corn Nuts
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2 Comments

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2 responses to “Homemade Snacks: Kale Chips

  1. I am so with you on this! I always, always, always want something salty & crunchy (I actually JUST finished up some Cheez-Its. Shameful, I know.) .

    We’ve made kale chips too, with salt & vinegar, they’ve just yet to make it to our blog…it has been nearly impossible to get a good picture of them. Yours look great though!

  2. Em

    I want to make these!! But Kale I think is difficult to find in Australia. As in, we’re going to have to search, a lot, or grow our own. The latter option is ok, though, then I can say we’re eating home-grown-chips. Yum.
    Book-marking these for later!

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