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Kale chips two ways

Okay, vegans: raise your hand if you are crazy about kale! (oooh — me, me!)

Raise your hand if you love kale chips! (I do! I do!)

Raise your hand if you’ve made kale chips! (…silence…)

Perhaps I exaggerate, but kale chips are akin to hummus: incredibly simple and inexpensive to make (and overpriced in the stores), but when the snack craving hits, we hit the food co-op for something pre-made.

(Cue some offended someone to leave a comment along the lines of, I make my own hummus all the freakin’ time, you lazy non-hummus-making jerk. I know, I know: I generalize.)

I had never made kale chips until last weekend (and once I did that, I made many more), though I’d heard about how easy they are. You don’t even need a dehydrator — turning up the oven to 350 degrees will dry the kale leaves to a delicate crisp in 12-14 minutes.

And kale chips are so versatile: top them with whatever you like. Craving nachos? Nutritional yeast, chili, salt, and some lemon or lime zest. Feeling like potato chips? Just add salt. Wanting a little something extra? Smoked salt. Not feeling the sodium? Eat them plain or with other spices of your choosing.

Regardless of what you put on them, kale chips will fulfill that 3 p.m. yen for unhealthy snack foods.

Nacho kale chips

(adapted from the New York Times)

Instructions:

  1. Wash 1 bunch kale and break into bite-sized pieces, discarding stems. Dry in a salad spinner — you do not want the leaves to be wet or they will not crisp in the oven.
  2. Place kale in a large bowl, adding about a TBS or two of oil. Massage oil into leaves. You may need to do this in two batches.
  3. Place kale on a non-stick cookie sheet or jellyroll pan (for some reason, the non-stick surface really helps it crisp up), sprinkle with salt, and bake at 350 degrees for 12-14 minutes, moving the kale around on the pan a few times while baking. You may also need to do this in two batches.
  4. After you’ve removed the kale from the oven, sprinkle with the zest of one lemon, nutritional yeast, chili powder, and whatever other spices appeal to you (cumin, chipotle, etc.)

Smoky kale chips

Instructions:

  1. Wash 1 bunch kale and break into bite-sized pieces, discarding stems. Dry in a salad spinner — you do not want the leaves to be wet or they will not crisp in the oven.
  2. Place kale in a large bowl, adding about a TBS or two of oil. Massage oil into leaves. You may need to do this in two batches.
  3. Place kale on a non-stick cookie sheet or jellyroll pan and bake at 350 degrees for 12-14 minutes, moving the kale around on the pan a few times while baking. You may also need to do this in two batches.
  4. After you’ve removed the kale from the oven, sprinkle with smoked sea salt — there’s a vendor at the Columbia City and U District farmers markets that sells a really nice, inexpensive apple smoked salt, but you can also get smoked salt at Sugarpill or other places around town.

Other delicious-sounding kale chip recipes:

Tags: kale, kale chips

3 Responses to “Kale chips two ways”

  1. February 23rd, 2012 at 3:10 PM

    Dawn says:

    I so fit this stereotype! Never made kale chips, love eating them, and have shelled too much money for them in the past. The kale chips you made for the cocktail party, (was it the nacho variation?) were awesome, and now you’ve inspired me to make my own! Like I needed a reason to buy more kale. ;)

  2. February 23rd, 2012 at 5:40 PM

    Andrea says:

    We make kale chips a lot which proves it’s easy! We especially like them nacho-style.

  3. February 24th, 2012 at 7:21 PM

    Annie says:

    Yep…have never made them. I feel so ashamed!

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