Potato Chips are Dangerous. Kale Chips, not so much.

RECIPE

February 16, 2010


 

 

I was raised by a health-foodie.  My mother has extreme views on “okay” foods and I am very comfortable navigating a world of seitan, almond milk and kombucha teas.  In fact, as I get older, my own choices have begun to emulate hers; I recently left her a voicemail saying, “I am becoming you” after surveying my shopping cart at the grocery store.   But everyone has their limits.  When I first heard about kale chips, I scoffed: could anyone really replace a potato chip with something healthy?  But the world repeatedly thrust the idea in front of me, and I eventually caved in.  I did my mother proud, and baked some kale chips. (CONTINUE FOR RECIPE)

 

 

It turns out I liked them. I would not say they serve as any kind of junk-food substitute.  Kale is kale, no matter what way you look at it.  But they are crunchy and salty and guilt-free, as well as surprisingly easy to make.  Kale chips are versatile enough that you can flavor them to suit your cravings.  Following is the version I made while playing around in the spice cabinet.

 

Spicy Kale Chips

1 Bunch of Kale

1 tablespoon Extra Virgin Olive Oil

1 teaspoon sea salt

½ teaspoon cayenne pepper

½ teaspoon cumin

 

Preheat oven to 375 degrees. Wash and dry the kale.  Shred into bite-size pieces.  Toss with remaining ingredients and arrange on a baking sheet.  Bake until leaves are crispy and darker green – keep your eye on them — probably around ten minutes.

 


Posted in FOOD on February 16, 2010 8:45am by Rachel Hochhauser | 26 comments



Comments

Healthy Food Skeptic10:09am | February 16, 2010

Are those even crunchy?

Rachel10:13am | February 16, 2010

That's why they are called "chips." They're super crunchy - just thin.

Sarah7:22pm | February 16, 2010

I have made kale chips and loved them later that same day. I stored the rest of them in a heavy duty ziploc bag for the next day. When my husband entered the kitchen that next morning, he asked where I was keeping the rancid garbage. Now that might be a slight exageration, but they were pretty smelly. Has anyone ever kept them overnight? I am guessing a glass bowl would be better, but am a bit nervous to try them again ...

YAH1:30pm | February 25, 2010

We haven't stored them overnight before — our guess is that they taste best prepared fresh. However, there are a couple of brands that are making and selling Kale Chips, so someone has figured out a way to make them last!

Adam S.12:34pm | March 22, 2010

The trick is the dehydrator. If you use an oven you can't quite rid yourself of all the moisture and subsequently the kale goes bad pretty quickly. With a dehydrator it takes about 7 hours at roughly 120 degrees but they stay fresh and crispy for a week or so. Realistically you might be able to dry them out enough with the oven on it's lowest setting, perhaps maybe with the door cracked open? You will definitely get a crispier, cleaner result, but it takes significantly more time.

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