I am often late to participating in the latest foodie fad.
I’ve shared how this year I finally used a pomegranate in cooking. Also this summer was my first foray into using quinoa. My latest exploration that every other food blog on the planet had tried? Kale chips.
They were light and crispy.
I tried both salt, garlic and cayenne as flavoring.
One fourth was salt only, 1/4th was salt and garlic, 1/4th had salt and cayenne and the remaining fourth had it all.
These trays had been picked over somewhat, so don’t compare to the picture above.
A great delivery system for the flavoring. It reminded me a bit of dried seaweed in the texture without the taste of the sea.
Crispy Kale “Chips”
Prep Time: 25 min | Cook Time: 20 min | Makes: 4 servings | Difficulty: Easy
Ingredients:
- 1 head kale, washed and thoroughly dried
- 2 tablespoons olive oil
- Sea salt, for sprinkling
Directions:
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
Source: http://www.foodnetwork.com/recipes/melissa-darabian/crispy-kale-chips-recipe/index.html
Rantings of an Amateur Chef 
You are second-last to the party. I’ve never actually made kale chips, although I’ve enjoyed them from a food swap this summer! Glad to see how easy they are to make. Don’t know what I am waiting for…
LikeLike
Third-last 😉 I haven’t come across Crispy Kale Chips although I guess since I understand crispy ‘seaweed’ in chinese restaurants in the UK is actually cabbage maybe they make it like this in the oven. I’d always assumed it was deep fried. Since I love crispy ‘seaweed’ I’ll definitely give this a go.
LikeLike
Mmmmm. Interesting. Reminds me of some “chips” I ate at an izakaya in Tokyo that used an assortment of foods that were not potatoes. They tasted great! Well done on being adventurous. Kim*
http://www.travelphotographyblog.wordpress.com/2012/08/18/asia-kitchen/
LikeLike
I love kale chips. Never had them with cayenne pepper but that sounds like a great way to add some flavor. Yum!
Diva di Cucina
http://www.divadicucina.com
LikeLike
Love kale! Your recipe makes it sound so yummy. 😉
LikeLike
Now that you’ve tried out your technique on kale chips maybe you’d like a version made with coconut oil, cocoa and my own latest fad, stevia? Only if you like chocolate, though. I posted one recipe here FYI http://cookupastory.wordpress.com/2012/10/03/ive-got-a-loverly-bunch-of-coconuts-tra-la/
LikeLike
I’ve been seeing this all over Food Network! Thanks for posting 🙂
LikeLike
I just tried quinoa for the first time recently too, seems we’re both late to the party 😉
LikeLike
I love kale chips! Have you tried using olive oil in an aerosol can? From experience they come out brighter and crunchier if you use the aerosol delivery because they get a lighter and more even coating.
LikeLike
LOL. The fads are sometimes great ideas and other times bewildering. The other day I was in an old-fashioned restaurant that found it necessary to put their seafood sauce in a tube Alinea-style. I was almost embarrassed for them because it seems so silly.
LikeLike