Cookaholics Bulletin Board

So, I'm under orders of my eye doctor to eat more kale*. In adding kale to my diet, I've discovered that I really like the kale chips which have been popping up as gourmet health-conscious snack food items recently. However, the packaged kale chips have two problems: (1) sweetie doesn't like the seasoning selection available, so she won't eat them, and (2) they're freaking expensive, around $5 for 3oz.

So the obvious solution is to make my own. However, the recipes I can find online aren't from trustworthy sources, and all have widely varying cooking times and temperatures.

So, has anyone else made their own kale chips, which recipe did you use, and how did they come out?

(*=kale is very high in lutein and zeaxanthin, two micronutrients shown in one reputable study to significantly discourage cataracts and macular degeneration: http://www.aoa.org/x11815.xml)

Hi Josh, never heard of kale chips but being Cuban anything fried= . DH was also told this, so we always have it on hand. He's just been making salads with it. At first I thought it was weird, but I've grown to really like it. Usually a combo of kale, spinach or even iceberg in a pinch, pine nuts or slivered toasted almonds, goat cheese, pears, avocado and tomato. Sounds strange, but it is very good. We just dress with a simple good evoo and balsamic dressing, Penzeys granulated garlic, s&p and sometimes a pinch of Splenda.

I make my all the time. Just take a bunch, wash, dry, drizzle with oil and bake for about 10 minutes at 450. Then top with the flavor of the moment, either red pepper flakes and parm, or lemon zest and olive oil, whatever is the taste of the moment.

Thanks, Nancy!

I've done kale chips before, but not in a long time. I'm inspired to do them again.

Macular degeneration is nasty. My aunt has it, and she's an artist. Sucks.

Amy

Josh,

Serious Eats has a really nice recipe for Kale Salad with Toasted Coconut This can also be make without the farro and/or coconut for snacking.

Toasted kale has some bitterness and the soy seems to provide balance.

How about caldo verde?

Tim

I do like Nancy. Super easy.

Laurie

I saw this on a FN program a few months ago and was intrigued. Here's the link to that recipe, basically longer time and lower temp. I think a lot will depend on your oven.
http://www.foodnetwork.com/recipes/melissa-darabian/crispy-kale-chips-recipe/index.html

Yep, toss them with oil, season and bake.

Pretty much how I make mine, but I prefer to slow bake them as I think they dry out better. I also like a touch of vinegar -- here'e mine:


• 1 bunch kale
• 2 tablespoons olive oil
• 2 tablespoons vinegar
• 1/2 teaspoon kosher salt

Instructions
1. Preheat the oven to 250 degrees.
2. Wash and dry the kale (dry very well). Strip the green leaves from the ribs and tear into potato chip sizes. Place in a bowl and add the oil and vinegar. Toss to make certain all the leaves are well covered.
3. Lay the leaves out flat, in one layer, on a rack placed on a baking pan. Check for doneness after 20 minutes; leaves should be dry and brown-tinged. Remove from the oven and sprinkle the salt over the leaves.