Kale Chips

I hope everyone had a safe Independence Day celebration. We did our usual – fired up the grill to sear a few bratwurst and stayed FAR away from fireworks. The critters do not like them and even if we like the shiney stuff, we don’t feel like we can leave the animals home alone.

So we hung out with our dock neighbors who, it turns out, are all ER nurses. One gal works the burn unit at the local trauma hospital. Her stories fuel my hope that everyone enjoyed a pleasant, drama-free holiday.

And, because I have absolutely nothing in my brain today, I offer up one of my favorite recipes.

Kale Chips

You want one bunch of Italian Kale (also known as Black Dino Kale) – it’s a kale with a relatively flat leaf rather than the curls around the edges.

Preheat your oven to 425.

Wash your kale and shake out the water. Stem the kale, then break up the leaves into bite sized pieces. Sprinkle with salt or garlic salt. Drizzle one tablespoon of olive oil over the kale and toss well. Do this in a big bowl, or a large plastic bag that you can seal and shake.  You can add any other spice(s) you like. I like my chips with a bit of kick, so I add in a Korean chili blend. Just don’t do what I did today and pour half the bottle in. <cough> It’s a little much.

Once your kale is coated with a thin sheen of oil, spread the leaves in a single layer on a cookie sheet. If you have an oven the size of a breadbox like I do, you’ll have to cook your kale in batches.

Put the kale in the oven. Don’t go far. Set your timer for 8 – 10 minutes. Check to see whether your kale is crispy. If not, pop it back into the oven. Timing is an art that depends on how fresh your kale is and what the water content is in the leaves. The kale will darken and get crispy. This is exactly what you want. The darkening indicates that the sugars in the leaves are carmelizing. Pour your hot kale chips out into a bowl.


Kale chips do not keep, so eat them the day you make them. This cooking method does alter the flavor of the kale considerably, but if you loath kale, this isn’t likely to change your mind. But when everyone else is crunching away on potato chips, my kale chips take care of my craving for salty, crispy goodness.

As an added bonus, kale chips gross out my husband. That’s a win/win. For someone. 😀

About Marcella Burnard

Author of fast-paced, action-packed SFR and Fantasy

Posted on July 5, 2012, in Marcella Burnard. Bookmark the permalink. Leave a comment.

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