I’m not a big junk food fan, but I’ll admit there’s something satisfying to the odd handful of potato chips now and again. Some of my clients really crave them, and I wanted to find an alternative that was nutritious and yummy, not packed with unhealth fats, unnecessary fake flavors, and too much salt.
Enter kale chips. “Really?” you might be asking. “Isn’t kale that bitter leafy green that can be kinda tough and hard to get down?” Well, personally I love kale, but even for those who don’t (and I’ve tried this recipe on them), this way of preparing it surprisingly satisfies that craving for something a little salty and nicely crunchy. They even kind of melt in your mouth. I found myself reaching for more, and more, and more…
Ingredients:
- 1 bunch kale, washed, stems removed and chopped into 2′ pieces
- 1 Tbsp olive oil
- Dash of sea salt
Directions:
Put the olive oil in the bottom of a big bowl, and gently toss the kale in it, using your hands so that a little of the oil gets on every leaf. You’ll get a little greasy.
Put the lightly oiled kale leaves on a cookie sheet and sprinkle them with the sea salt. Bake them in the oven at 425 degrees, staying close to keep an eye on them so they don’t burn. Let them cook for 3-4 minutes and then give them a stir so that a new side is up. Let them cook another 3-4 minutes – you’ll know they’re done when they’re a little brown and slightly crispy to the touch.
Let them cool, and enjoy!
Wow, I’m going to go out a buy a bunch of Kale today and try these! Thanks Margaret!
Wonderful! Let me know how they turn out!
These are ridiculously good!
I cook it at 350 for longer and don’t turn it, and it comes out fine.
Okay, I get it…….stop with the potato chips! I will give it a try. Thanks oh wise one for the inspiration and recipes 🙂
Awesome! Now I know what to do with the kale you planted at Nelrose Place. Good work. Julia
A good way to create an aversion to potatoe chips (worked for me) was to visualize them for what they are. Picture a raw potatoe cut up on a plate with 1/8th of a cup of oil poured on top and a pile of salt. Really doesn’t look or sound that appetizing. Certainly keeps me from eating them (at least very often.)
Oh yes, I agree. Picturing processed food in its components and all that has been done to it is not an appetizing thought.
I tried this once! I wasn’t very careful … need to try it again. Thanks for the tip!
Love your site. You’re doing great work!
I have made the kale chips in the past
but stopped since I didn’t want to take
the olive oil up to the high heat.
Using palm oil didn’t really work.
Please advise.
Thanks,
Lindsay, NTP
Hi Lindsay! Thanks so much for your great feedback. Glad you like the site. Replace the olive oil with coconut oil. You can put it in a stainless steel bowl into the oven while the oven’s heating and you’re chopping the kale. It should melt in a minute or two. Helpful?
What is wrong with bringing olive oil up to high heat? I have never heard that was a problem.
Hi Aimee,
Check out this post: https://www.eatnakedkitchen.com/eatnaked/2011/04/12/smokin-hot-or-unsafe-is-cooking-with-grape-seed-oil-a-good-idea/ It addresses the issue there (and there’s lots of discussion in the comments, too!) ~Margaret
Cold-pressed extra virgin olive oil becomes rancid and denatured from high heat. Most Italians and purists pour it on food after it has been cooked. Ideally use it in salad dressings or in cold sauces.