Thursday, June 23, 2011

Kale Chips

Kale, ready to be washed and baked.
Kale is something that my family and I eat a lot of.  I can't remember how we were introduced to this leafy green, other than to say, that it packs a lot of good things into each bite.  We first used it in our morning smoothies.  We learned that you should not eat spinach too many days in a row, that you need to switch it up.  We tried lettuce...sorry, but YUCK.  We tried mustard greens...UM...HOT HOT HOT.  Our last attempt at the "green smoothie" was Kale.  It worked out great!  We loved the flavor and it actually is not as soft as spinach so we could see teeny, tiny little specks with each slurp of the straw.

I love the edges of these lacy leaves.  This is what you want to see when making your selection.

Once we discovered it, I wanted to see what else we could use it for or with.  I have steamed it like spinach.  It steams up very pretty...very dark.  I also noticed that it is not as apt to over steam as spinach. It still had some substance to fork and chew.  We all liked that.  I will tell you I made the best sauce to go with the Kale.


1 cup of orange juice
1/2 c. yogurt
1/4 tsp. vanilla
1 tsp. brown sugar

Boil the orange juice down to 1 T. of syrup.  This takes about 15 minutes and once it starts to boil down it goes fast.  I almost lost the tablespoon by boiling it all away.  Add syrup to the remaining ingredients and serve with steamed kale.

I got distracted...back to the kale chips.  I shop a lot at Whole Foods, because I like the organic fruit and veggie selection and also because they sell a lot of what I use to cook gluten-free.  They have kale chips,  although, I was not willing to spend the money they were asking.  I came home and googled the recipe anf found out how simple and easy it is to make kale chips.


1 bunch of Kale, washed and dried
1 T. olive oil
salt to taste

I don't like the "rib" in the kale.   I always cut this out.  You can leave the leaves whole, cut into strips or small pieces.  We like ours big. Wash and pat dry.  Toss olive oil, kale and salt in a bowl.  Preheat oven to 350, lay leaves on a cookie sheet or across a shelf in the oven.  I like to lay them directly on the shelf.

You can see from this image that the oil is not heavy on the leaves.  If this happens they tend to not cook as well.

Kale will turn brown when it is baked.  The more it bakes the crispier it gets and the darker it gets too.  I would recommend cooking for 15 minutes and then testing a piece.  All ovens cook different and the actual time may vary.

I find that some pieces don't get all the way crispy but we still eat them.  My kids love this treat.

Kale Chips are hard to photograph by making them look appetizing...LOL.  Just know they do taste great!

Same picture as above, just got a little bit artsy...after all I am a cook AND a photographer and sometimes they collide.



  1. I just saw your quilts at piece n quilt and just thought I'd come over and tell you how beautiful they are. That chicken chili also looks delicious and I think I'm going to try it even though summer is officially here

  2. Thank you Beth. I love quilting just as much as photography and cooking..LOL. My Mom made the chili the other day and was very happy with it. Let me know what you think when you make it yourself. Thanks for the visit and have a great day!


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