food

Kale chips

Kale chips

I thought it was appropriate, as I launch Kale Farts, to try my hand at a classic kale dish. No, not kale smoothies, kale caesars, or some sorta sautéed kale. I’m talkin’ kale chips.

It turns out, kale chips are weird. They’re smoky. They’re very crispy, like burnt paper. They almost disintegrate in your mouth. Cover ’em with salt ‘n’ parm, though, and you’re set. I over-did it a little on my chilli flakes, so I would recommend a light hand on yours. Play it safe and give the gentlest of sprinkles. Read on for a smoky, cheesy, 20-minute dish!

KALE CHIPS
  • Tons o’ kale
  • 1/2 tbsp olive oil
  • salt
  • LOTS of parm
  • crushed chilli flakes

Preheat your oven to 350 F. Rinse off your kale and pat dry. I removed the kale leaves from the kale stems. Tear ’em up into roughly even kale segments, and lay flat on a baking sheet. Pour a wee bit of olive oil over your kale, and toss to mix well. Your kale should not be soggy, it should glisten in the light. Season liberally with salt, and conservatively with chilli flakes. Once your oven is ready, pop your kale in for a 10-minute bake.

After 10 minutes, whip the sheet out of the oven and sprinkle your parm on the kale. Be generous! I know that kale chips are supposed to be healthy, but ya gotta make it tasty, too! Parmesan absolutely makes this dish, contrasting with the smoky flavour of the kale chips.

The kale towards the middle of your sheet might be a bit soggier, while the outside kale might be crisper. That’s OK! Just give your kale a quick mix before you pop it back in the oven for a 10-minute bake.

Et voilà! Kale chips are so dang easy to make, with very little prep involved. Serve on its own as a quick snack, or with some other savoury, cheesy dishes. I’d be interested to try crumbling some kale chips on top of a pizza — maybe with parm and gruyere, tomatoes, and pesto — but they’re also delicious on their own.

Kale chips

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