kale chips updated 11/11/2017

 ~~kale chips~~
for the win!

does not interfere with my weight loss--important: crispy but fragile--i plate them, spoon the dip on, then fold or top with another chip--

my husband, my dog and... my cat love these
i recommend gathering up:

  • 1 bunch kale (the organic makes a better chip)
  • 2 tablespoons oil
  • seasoned salt or garlic powder
  • a big deep bowl or pot
  • 2 parchment lined cookie sheets or foil oven liners
  • paper towels or super clean kitchen towel for drying the kale
cleaning the kale
  1. remove the twist tie and submerge the entire head of kale into a large deep bowl full of cold water 
  2. stir the whole bunch of kale into the water as if it were a spoon to loosen any grit in all that ruffly-ness
  3. submerge kale several times -- top end down
  4. remove from the bowl and shake out as much water as possible from the kale onto towel -- i sling each leaf onto the towel 
  5. be sure to note the gunk and sand in the bottom of the bowl -- pour out the water only after the kale is removed 
  6. at this point you can store the kale in the fridge for several days until it is needed

making the chips

  1. put oil, seasoned salt, garlic into the cleaned big deep bowl or pot--
  2. add washed & de-stemmed kale -- it might still have some water drops -- no worries
  3. rub leaves together gently to spread the oil all up into it over and over till coated
  4. arrange in one layer on baking sheets--not crowded
  5. it needs to be one layer--it does shrink as it bakes--might have to do a couple oven loads
  6. i just leave it all in large chunks and small bits -- however it comes out of the bowl
  7. bake at 350 for 20-25 minutes (all ovens are different)
  8. it just needs to be all dried out & crunchy when you take it out of the oven 
  9. don't worry if it browns a bit
i  save the parchment lined pans to re-use from batch to batch --
consider getting some dedicated disposable aluminum pans for this going forward--
i haven't tried it but aluminum 'oven liners' is where i'd start--
i find it amazing that the chips stay crisp from day to day--
i just leave mine sitting out on the pans but
they also do very well enclosed in plastic ware
after a dip in the water bowl to remove sand & dirt
i fold each one in half and remove the stalk with a rolling type pizza cutter--easy peasy -- or just tear the stem out -- sling most of the water out
plop them in the deep bowl of oil and seasonings

and this is a shot of my beautiful oven loaded with lovely kale chips

kale chips with melty cheese dip from the store spooned on

or finely grated pepper jack cheese

melted in the microwave for 15 seconds
wow what a treat

serving suggestion

kale chips don't work in the traditional way of digging into the dip bowl and loading up the chip--
i arrange them in one layer on a plate and drop the dip on top--
it's a little messy but it's chips & dip!

  • sprinkle grated cheese on & microwave the plateful till the cheese melts about 15 seconds
  • spoon on the store bought white mexican cheese dips
  • spoon on sour cream & minced onion
  • spoon on homemade onion dip
  • use a ketschup bottle or piping bag to apply the dips
  • serve them with other chips in the same bowl 
  • lemon pepper seasoning is also great--the sky's the limit
  • taco seasoning 
  • popcorn cheese salt
  • keep the toothbrush handy!

it's also said that these impart all the goodness of kale but don't let that
 'being good for you' thing  interfere with the guilty pleasure factor of 
pigging out on crunchy chips!

 and it's common to wonder if we have spinach clinging 
to our gums after we eat it, right? 
well you won't have to wonder with kale chips--
only smile at peeps you want to shock
 on the way to your toothbrush