Kale Chips


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I have a salty tooth, not a sweet one, so when I crave something, I reach for something crunchy with salt. These kale chips are a healthy way to satiate my afternoon craving. Using the kale from my garden, this recipe takes hardly any time at all to whip up. I like to add dried jalapeƱo flakes that I made from an overabundance of the peppers last year, but if you’re not a spice fan, you can leave it out.


1 bunch kale
1-2 T olive oil
1 t chili powder or 1/2 t hot pepper flakes (optional)


Preheat oven to 350 degrees. Wash kale. Make sure that the leaves are very dry before you add the oil. I use a salad spinner to get off the excess water, and then blot dry with paper towels. If the leaves aren’t dry enough, you won’t be able to get your “chips” crispy. Washing can also be done in advance so you can be sure of the dryness of the leaves.

Chop the kale, and place in a bowl. Mix in the olive oil. Massage the leaves with your fingers to make sure everything is coated properly. If you need more oil, add it. Sprinkle on some salt and pepper flakes if you’d like. Bake for 10-15 minutes, or until the leaves begin to brown.

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