Quick and Easy Kale Chips from Scratch

You can buy kale chips in the store, but they are a pale comparison to homemade, and there’s a good reason: Homemade kale chips are so fragile and delicious that they can’t be packaged for sale. And they’re so good that it’s too much bother to think about how to sell them when you can just eat them. How good are they? My teenager and her friend asked me to make them. And then they ate them.

I had some leftover cleaned kale from making my kale salad, so I used that first. Then there was a little bit of leftover kale salad and I tried THAT, and they were both good! Equally good. What a great way to handle leftover kale!!!!

Quick-and-Easy Kale Chips from Scratch

Ingredients:

  • Kale
  • Olive oil
  • Salt

Directions:

  1. Wash and dry the kale and cut up or leave whole, whichever you prefer!
  2. Coat/toss the leaves with olive oil and spread out on a baking tray.
  3. Sprinkle with salt and bake at about 350° for about 10 minutes.

Don’t burn your tongue when the chips first come out; they may look innocent, but they are very, very hot! And the sound when you eat them is amazing. It’s like eating Pop Rocks! Pop Rocks that really rock because they are so good for you!

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This entry was posted in Maria Recommends, Organic Food, Random Thoughts, Recipes, Snacks. Bookmark the permalink.

9 Responses to Quick and Easy Kale Chips from Scratch

  1. Maria says:

    I finally found the nerve to try these and I am in love. I try different seasonings every time. Salt, pepper and onion powder is yummy. Even better if you throw a few slivers of garlic in to roast with the chips.

  2. SJ Smith says:

    Oh Thank you! It just so happens my young kale is in it’s prime. I’ve read so often about making these, and never done it.
    This will be a project for this weekend. Thanks.

  3. Kaelee says:

    I’ve tried making kale chips in the past and they just turned out soggy but looked like they were burning while I was baking them. Any suggestions?

  4. maria (farm country kitchen) says:

    make sure they are dry! Then add the oil.

  5. Tom Forsythe says:

    I love these. The first time i put too much oil and it did seem a little soggy. I found putting a little oil, salt, and pepper in the bottom of a large bowl then add the dry Kale and a lid. Shake the container very well and it will coat the Kale just fine. It doesn’t take much.

  6. Rachel says:

    All I can say is, “Wow!!!!!!” I’m currently on an anti-candida diet and have been desperately looking for snack ideas. Considering that I just ate about half a pound of kale in one sitting, I think that this snack recipe will stay around long after my diet is over. THANK YOU!!!!

  7. randy robertson says:

    I make plain kale chips by freeze drying them. Just put the kale leaves in a net bag and put it in the fridge freezer right next to the cold air vent the blows into the freezer. Takes about 3 days!!! Done! Just be careful not to put something on them while frozen or finished or you have a messy freezer…broken chips that fell through the mesh.

  8. Justin N says:

    Your way better off using a dehydrator when making kale chips because when you cook anything at higher temperatures you sacrifice vital nutrients from the food that you are cooking. It takes a lot longer to make but its worth it, :-)

  9. RobertFCrandall says:

    I coated one bunch kale with two tablespoons olive oil & hemp seeds (they adhered well).

    I placed these on my stoneware lined with parchment & sprinkled salt & a salt-free salad seasoning.

    The first came out mostly crispy with a few undercooked (yet still edible) leaves/chips. I completely forgot about the second batch & thought I had ruined them. Guess what… They turned out PERFECTLY! Within the hour, I ate an entire bunch of kale. That’s okay… ¿Right?

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