Friday, February 15, 2013

Kale Chips

Kale Chips

All genius things are simple. Indeed. As always, recipes from the "fast food my way" by Jacques Pepin never fail for me. So, this time it's kale chips! 
I guess, I have found my favorite way of cooking a kale. Fast, easy, healthy, satisfying - up to the level of addiction.
- Next time I'll try to add black pepper for a little kick.

Taste Description
It's crunchy as real chips. You literally hear through your jaw bones how thinly-crisp these chips are. Slightly salty, with a soft grassy taste of kale, still green and glossy 
- it's a real treat for your palate as well as for your eyes!
How to Serve
Serve right away as soon as you pulled them from an oven.

Kale Chips

  • 1 bunch of kale, leaves separated from ribs, torn in pieces
  • pinch or two of salt
  • 2 tbs olive oil
- Preheat oven to 250F.
- If you washed your kale, make sure you have dried it out (use salad spinner).
- Using both hands, in  a large bowl, toss kale with olive oil and salt.
- On a large baking sheet (preferable perforated), spread kale in a single layer and pop in an oven at 250F. Roast for approximately 25 minutes or until chips are dark-green and crispy (you may want to flip them over in a middle of cooking - I didn't).  Enjoy!



..and after. Actually some of my chips come out semi-crunchy - crispy at the edges and somewhat soft in a middle which I didn't mind at all. That soft-ish part of chips had more flavor and served as nice counter-balance for really crisp edges.


  1. Kale chips are very addictive, aren't they? My girls love these and a whole tray disappears almost as quickly as it comes out of the oven.

    1. that's true! I thought it happens just with my folks :)


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