Kale Chips, I feel so virtuous!

Easy, crunchy, tasty, and Virtuous!

As a woman, of a certain age or not, one tries to find food that is good for oneself, that is low in calories, that is high in nutritional value, that does not taste like sawdust. One hopes for a food that one might consider eating as a regular thing, and not out of penance or dread.  And continue to seek, one does.  Occasionally, one finds a good thing.  Kale chips, for me, are one of those things.


Ready for the oven transformation

The fact that this was a big hit on food blogs such as Smitten Kitchen, where I originally found this several years ago, does not make this any less of a good thing.  Consider this blog piece like a reminder.  A reminder of something you knew was a good and practical thing (like wearing your seat belt), but occasionally slips your mind (like remembering to put your shopping bags back in the trunk of the car after putting the groceries away).

Kale chips are easy to make, have that ever so satisfying crunch when you eat them, and are good for you. Perfect, and simple.

What you need to remember:  300 degrees F, 20 minutes or so per pan.

What you need for ingredients:  kale, olive oil, salt.

All you really need for equipment:  oven, sink, water, sheet pan, time keeping device.

Things that make your life even easier: salad spinner, parchment paper sheets, olive oil spray.

Salt. I prefer Morton's Kosher

I like a spray to propel the olive oil efficiently onto my kale. Some people prefer to drizzle their oil

Here’s the process:

Step 1:  Wash Kale.

Wash Kale

Step 2:  Drain and Dry Kale

First, drain...


then dry.

Step 3:  Remove stems, and make bite size pieces.  You could use a knife and cutting board here, but I find it just as easy to tear the kale off the tough stems and rip into pieces all in one step.  Whatever works for you…

Step 4:  Put on sheet pan(s), add a little olive oil, and sprinkle with salt.

You've already seen this. I told you it was EASY.

You don’t need to spray the olive oil, and you don’t need to line the sheet pans.  But you’ll see where I’m going soon.

Step 5:  Bake for 20 minutes, then remove the pan from the oven (use a potholder!).  Cool and eat.

Just out of the oven

Here’s where the parchment paper comes in handy, if you don’t have lots of sheet pans.   With some sleight of hand…..

Just grab the paper and pull gently...

and this batch is off, your pan ready to reload.

And you really smart (not lazy, EFFICIENT!) people have also figured out that this means you don’t have to wash the sheet pans, either…  Just crumple up the paper, and you’re done.  Have I told you that this makes you more virtuous?  It doesn’t matter that it’s easy.  Let your friends think you’re amazing AND virtuous when you serve these to them.

Once your kale chips are cool (about 75 milliseconds after they are off the pan), they are ready to crunch.  Store in an airtight container, if you are making too many for one sitting.

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2 Responses to Kale Chips, I feel so virtuous!

  1. Too many for one sitting? How is that ever possible?? JJ

  2. Jennifer says:

    It’s rarely possible, I’d admit. But this last time I did a major mass-production, so I have a LOT of kale chips.

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