*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made these and they were good, but it was touchy getting them to cook without burning them. I just watched an episode of Jacques Pepin and he did kale chips, but he put them on a wire rack and baked them at 250 degrees for 20 minutes. I tried that the next time i made these and they were FANTASTIC.
After washing and thoroughly drying kale, I tore into small pieces and placed on cookie sheet. I sprayed with Pam olive oil and sprinkled sea salt over kale, baked in 350 degree oven for 9 minutes, then turned off the oven and left the kale in the oven to continue to crisp. This way it does not brown but stays a beautiful green and tastes delicious. You can keep it in the oven with the door closed for about an hour and it will be perfect.
These were to die for. I used sesame oil and red wine vinegar instead, and only cooked them for about 5 mins in the oven. The kale was from my backyard and was so delicious. I couldn't stop eating them and finished the entire bowl. I can't wait until the kale grows more so I can do it again. GREAT recipe, thanks for sharing! I had always heard about kale chips but had never tried them, or kale before. Amazing way to use it. Do be careful with the cooking time b/c they can cook soo quickly. 5 mins was enough for me, if I left them in for 35 minutes I would have had nothing left but ashes! :)
Fantastic! I used balsamic vinegar, because I thought I had sherry, but when I went to the cabinet-all out! Oh well. It came out so wonderful, anyways. The only thing bad about this recipe is that you have to be careful not to choke, because you will want to INHALE them! yum, I think I'm going to make another batch tomorrow!
Not bad at all! I was cautiously optimistic about this recipe...it was only in the oven for about 20 minutes - and it came out nice and crispy. Next time I will probably tear the kale into larger pieces and check more frequently.
I don't like kale in general, but from now on, if I have to eat some, that's how I'm going to eat it. Check your chips before 35 min in the oven... I had 2 trays in the oven and my chips were ready in 20 min. Also, eat everything at once. The chips don't taste good the next day.
This recipe is simply perfect. You can simplify things by skipping the bags and just using your hands on the kale in a large bowl (as suggested). Any good vinegar will do. We used a Pinot vinegar and garlic sea salt. If you have trouble with timing it means you need to buy a thermometer for your oven and start cooking at the proper temperature. 35 mins is EXACTLY right: any earlier and the texture and flavor will not be right any longer and they will burn. In a single layer (which you want) a good sized bunch of Kale will take up two medium-large baking sheets. Finally be SURE your kale is dry. If it isn't you will be steaming it rather than roasting it. If you don't have a salad spinner do as I did and put the kale in a dish towel grab all the corners and swing it in a circular motion a la Pete Townshend. Enjoy!
Soundly rejected by my 10 year old daughter but I think they are fairly tasty and a good way to use kale and create a nutritious snack. Very light and crispy. Watch the time though--mine only took about 15 minutes to roast.