Honest Fare

Pretty Provisions and Notes from the Kitchen

Kale Chips

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Kale Chips, Honest Fare by Gabrielle Arnold

We eat a lot of chips around here. Well, Jason does anyway. He’s the chip man. So I was especially happy that he was ALL about these kale chips. They’re pretty fantastic. Light and satisfying.

I made two bunches of kale into chips and they lasted about 20 minutes between 4 people. But I mean, it’s kale, so it’s guilt free.

single-kale-chip-by-honestfare.com

The procedure is pretty simple. After washing and thoroughly drying the kale, you peel chip-sized pieces of the leaves off the stems. You place them all in a large bowl and evenly massage about 2 tablespoons of olive oil on the leaves. You can season them however you like. I did a combo of paprika, salt, and cayenne pepper. Then you lay them back out on a baking pan and bake for about 12 minutes—keeping your eye on them so they don’t burn. I sprinkled a little sugar on them while they were still warm cause I’m a salty, sweet addict.

kale-chip-process-by-honestfare

The only downside to these is that they crumble sort of easily. It’s not a problem, but I just wouldn’t pack them in your suitcase or anything.

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Recipe

Coop/prep time: 20 mins. Get creative with the seasonings. P.S. The only downside to these is that they crumble sort of easily. It’s not a problem, but I just wouldn’t pack them in your suitcase or anything.

You need:

  • 2 bunches of kale
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/6 teaspoon cayenne pepper
  • 2 Tablespoons olive oil

Directions

  1. Preheat the oven to 350° F.
  2. Wash and dry kale. Remove leaves from stems and rip into chip-sized pieces. Place kale in large bowl.
  3. Drizzle about 2 tablespoons of olive oil on kale and evenly massage onto leaves. Slowly add salt and paprika and pepper (or your choice of seasonings) to kale while tossing in bowl. Do not add the sugar yet.
  4. Spread kale evenly on very lightly coated baking sheet or on parchment paper on baking sheet. Place in the oven and bake for about 12 minutes. Flip after 5 minutes. Keep your eye on them to make sure they don’t over cook or burn (they can easily).
  5. Remove when done and place on paper towels to absorb excess oil. Sprinkle with sugar while still hot.

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26 Comments

  1. tara
    Posted March 15, 2010 at 9:49 AM | Permalink

    What is the temp to bake these chips?
    Thanks!

  2. gabi
    Posted March 15, 2010 at 9:53 AM | Permalink

    350° F but click “view recipe” at the top of the post to see the full recipe.

  3. Anna
    Posted March 15, 2010 at 11:03 AM | Permalink

    Hiya!

    Through lurking, I stumbled upon this site and love it! Awesome to know a local is doing neat things in the kitchen like this. I’d like the recipes to some of your posts, but have been unable to locate this “View Recipe” link you’re speaking of. Where exactly is it? If it’s in my face and I’m just oblivious to see, please accept my humble excuse that it’s Monday and I haven’t had my coffee yet.

    Thanks and cheers!

  4. gabi
    Posted March 15, 2010 at 11:10 AM | Permalink

    Ha, no problem. When you click to “continue reading” the post from the main page, the first thing you’ll see is “view recipe” at the top of the page, just under the title. So just scroll up to the top from where you are now!

  5. Anna
    Posted March 15, 2010 at 11:13 AM | Permalink

    Ah, I see the problem lies in the browser. Works in Safari, but not Firefox. Got it now, thanks!

  6. gabi
    Posted March 15, 2010 at 11:15 AM | Permalink

    Okay, good! As an aside, you might need to update to a newer version of Firefox cause it comes up fine in mine.

  7. Brianne
    Posted March 15, 2010 at 1:52 PM | Permalink

    Yay! We can comment! :o)
    I can’t wait to share this suggestion with my hubby, who has gone low-carb in an attempt to reign-in the waistline. He’s doing really well but is a tater chip junkie & would really enjoy something nutritious and crispy!

  8. Posted March 15, 2010 at 6:50 PM | Permalink

    your site is amazing and I swoon every time I visit.

    like, I’m swooning over kale chips right now. I never thought it possible, but I’m dying to eat some of these right now!

    thank you!

  9. Posted March 15, 2010 at 11:23 PM | Permalink

    My kids looove kale chips. One of the few green things they don’t fuss about. I’m going to try your paprika/sugar ideas–I have been doing only salt/ pepper.

  10. Posted March 16, 2010 at 10:47 PM | Permalink

    I stumbled upon this and it has just made my day! I’m definitely making a trip to Whole Foods for some kale tomorrow. Thanks!

  11. Posted March 22, 2010 at 4:51 PM | Permalink

    These look amazing! I think I just got myself a project for this weekend :D

  12. Celeste Cruz
    Posted March 31, 2010 at 12:13 AM | Permalink

    Gabi~ Love these! Ive seen kale chips in various vegan kitchens around the city and had been tempted but never tried. After reading your recipe I immediately bought the ingredients and voila *tasty* Also, I love the sweet/salty combination!

  13. Robin
    Posted April 5, 2010 at 1:16 PM | Permalink

    Thinking of trying this out with some swiss chard eyeing me from my CSA box….I’ll let you know how it turns out.

  14. Jenny P
    Posted June 20, 2010 at 1:42 PM | Permalink

    These kale chips are taking over Philadelphia! Seriously, I’m obsessed.

  15. Melissa grimaldi
    Posted January 28, 2011 at 10:49 PM | Permalink

    My first time making kale chips. I have cleaned and dried the kale but we won’t munch till tomorrow. What’s the longevity of crispness on these.? Must they be made and consumed same day or do they last?

  16. gabi
    Posted January 29, 2011 at 12:31 PM | Permalink

    Hi Melissa – To be totally honest, I’ve never kept a batch around longer than a day. We usually eat them all up. I’d assume they’d last a day or two though as long as they are baked though. I like to leave some on the moist side (the stems in particular) but I think that would cause the rest to wilt if your intention was to store them.

  17. Posted July 9, 2011 at 1:24 PM | Permalink

    this is a great looking website. Going to try the chips!

  18. Jan Rose
    Posted August 9, 2011 at 7:44 PM | Permalink

    A friend made LOTS of these last summer and sold them. She used only salt to “spice” them up. She stores it in zip-lock bags. We bought 2 bags and ate them for about 2 weeks. They stayed pretty crisp. If they are double-bagged and put in some kind of box so that they would smush, would they keep well in the freezer?

    I don’t remember eating any stems.

  19. Polly
    Posted May 9, 2012 at 6:27 PM | Permalink

    I just made these tonight and am totally obsessed. Hopefully these are healthy? I cant wait to have my husband try them! Love kale but never really know how to cook it! LOVE LOVE LOVE

  20. Posted June 10, 2012 at 10:13 AM | Permalink

    How can I tell when they are ready?
    They seem still moist @ the maximum time given….

  21. gabi
    Posted June 11, 2012 at 10:23 AM | Permalink

    Yes, they might still seem a tad soft while in the oven. Think of it like cookies. They need to set. You can remove the chips from the oven and let them cool completely because they will actually continue to dry out as they reach room temp.

  22. Posted January 30, 2013 at 6:07 PM | Permalink

    These were really yummy! I left the sugar off at the end though. :-) Thanks!

  23. Posted February 14, 2013 at 9:13 PM | Permalink

    when they crumble I put them in a spice shaker and put it on salads, quite yummy

  24. Alisha
    Posted March 2, 2013 at 7:13 PM | Permalink

    Loved this. Came out super crispy..i used a packet of hidden valley ranch dip for the seasoning and it was soogood!

  25. ALICE ARAGON
    Posted September 13, 2013 at 2:33 PM | Permalink

    HOW MANY WEIGHT WATCHERS PLUS POINTS IS IT AND WHAT IS THE SERVING SIZE?

  26. gabi
    Posted September 13, 2013 at 5:13 PM | Permalink

    Unfortunately I do not have this weight watchers information. Try googling it though because kale chips have become rather popular and I’m sure some information is out there. Thanks

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