Sunday, February 19, 2012

Garlicky Kale Chips


Apparently kale chips are all the rage.  I finally caught up to speed.  I first encountered kale chips at a restaurant, where if my memory serves me correctly, were scattered around my veggie burger.  While it might be a stretch to call these chips, they do have a chip-esque quality of sorts.  Once I looked beyond their uber green appearance, I was met with a delicate yet crispy, salty bite.  They got to me.  I might even say they became a bit addictive, as much as a green chip can become addictive I suppose.


With a bunch of kale loitering in my crisper drawer, it was high time I made good on my promise to recreate them at home.  I went with a garlic and sea salt combination.  I also added nutritional yeast after pulling them from the oven.  It lends a nutty, cheesy taste that works well with the garlic.  You vegans out there know what I'm talking about.  Turning kale into a snack food seems like a noble thing to do and if it gets you, or I, to eat more greens due to their 'chip' classification, I'll call it a success.  I really enjoyed this first batch.  They're everything you want in a snack when a salty craving hits.  I'll be adding them to my ever-evolving snack arsenal.  My mind is already at work concocting combinations to try next time around.  Lemon or lime juice and cumin could work well.  So might paprika or cayenne pepper, or maybe a sesame seed topping.  Have you made kale chips before?  If so, what flavors do you work into your batches?  If you're brave enough to give these a go, let me know how they turn out for you.



~Garlicky Kale Chips Recipe~
Inspired by Smitten Kitchen

1 bunch curly kale
1 tbsp extra virgin olive oil
1/4 tsp garlic powder
sea salt, to taste
sprinkle of nutritional yeast 

Preheat oven to 300 degrees.  Wash and dry kale very well.  This will ensure it crisps and doesn't steam in the oven.  Cut the middle stem and tough center.  Tear or cut into large pieces.  Toss with olive oil on a large baking sheet.  Sprinkle with garlic powder and sea salt, tossing once more.  Arrange kale leaves in a single layer.  Bake for about 25 minutes, tossing halfway through.  You want them crispy but be careful not to burn.  Remove from oven and sprinkle with nutritional yeast.  Let cool and serve.  These are best enjoyed right away.  I learned first hand they don't keep well in a plastic bag and will turn soft and wilt.  Serves 2.

9 comments:

Amy said...

My sister is a little bit of a health-nut, and she turned me on to kale chips. I like mine with just a heavy dose of salt, but I'm curious about nutritional yeast... my sister loves it, but I'm a little less brave than here when it comes to trying foods out. I want to try out different spices now, too!

Sue/the view from great island said...

If these chips are anything like the 'frizzled' Brussels sprouts I made a few days ago, then I bet they're amazing. Who would have thought that greens could be transformed like this?

Clair said...

Yum yum yum! Yours came out perfect! I tried these once and burned some, while others didn't even get crispy. Maybe the thorough drying has something to do with that...

Zoe said...

I amazed that Kale can be made into "chips". With the look of its super green colour, I would classify this as a super-healthy snack instantly.

Margarita said...

Love kale chips! I've only attempted to make them twice before and although they didn't really turn out crispy, they were still good. This looks perfect and might be the recipe that I need for perfect kale chips!

Anna @ the shady pine said...

What a great idea to use kale....love his!

SkinnyMommy said...

I cannot wait to make these--kale in the fridge!

Epicurea said...

thanks for sharing this idea! i am just embarking on a forty day sugar detox trip for lent and can definitely use some healthy snack ideas for my repertoire!

kyleen said...

I love, love, love, kale chips. What a great idea to make them garlic flavoured!