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Kale Chips? Eat a Bunch!

A "bunch-of-kale" chips

Literally; one bunch of kale. I promise, if you like kale chips you can eat a whole bunch!  If you buy kale chips, you know it costs $4-5+ for a handful size pouch. And what does a bunch of fresh kale cost? $2-3 and you’ll have a big bowlful of chips.  It’s ridiculously easy to make kale chips. Just toss torn leaves with olive oil, sprinkle with salt, herbs or finely grated Parmesan cheese – or experiment with your own favorite seasoning. If you have a convection setting on your oven this is your chance to make the most of it; the chips turn out crispier and take only 15 minutes. Here’s the recipe:

One bunch of kale. Mine is from my Riverdog Farm CSA box.
Curly Kale
Tear leaves off stems; I run my fingers from tip to stem end and the leaves fall off into just about the right size pieces, about 3-4 inches. Wash and dry very well, preferably in a salad spinner. Divide one bunch of kale between 2-3 trays so the leaves are not too crowded.  (Line the pan with parchment for easier cleanup if you like).

Toss leaves on each tray with 2-3 teaspoons olive oil and about 1/4 teaspoon kosher salt.
Torn kale

Bake 15 minutes on convection setting at 275°F, turning leaves after 10 minutes.
On convection, 2-3 pans can be baked at once.
Bake 25-30 minutes on conventional setting at 300°F, turning leaves every 10 minutes. On conventional, it is better to bake one pan at a time for better circulation.

Kale chips are best fresh from the oven, but should stay crispy in a covered container for about 2 days.
I bet they won’t last long enough to get to a container!

Kitchen Notes:
“micro-chips”
 make the chips in the microwave: Prep the same as above; arrange single layer on a plate and microwave 3 minutes. Check for crispness and add additional 30 seconds as needed.
Lacinato kale
also called Tuscan or Dinosaur kale (right) makes good kale chips too.

Curly Kale and Dino Kale

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7 Comments

  1. Posted February 18, 2015 at 2:35 pm | Permalink

    I’m going to try the lacinato kale. Seems it might be easier to do, and look more like “chips”. Though it probably needs to bake a bit longer, right?.

    • Rosie's Kitchen
      Posted February 18, 2015 at 4:19 pm | Permalink

      I found the time was pretty similar for lacinato kale, but let me know how it works for you Rita!

  2. Elizabeth Almer
    Posted February 18, 2015 at 4:24 pm | Permalink

    An even easier way to do kale chips is in the MICROWAVE! Cooks Illustrated had an article on this, just prepare as you would for a conventional oven. Spread in one layer on a plate, microwave on full power 3 minutes. If not all the way crispy, microwave more in 30 second increments. It is not only quicker, but I find that the chips are more evenly cooked.

    • Rosie's Kitchen
      Posted February 18, 2015 at 4:26 pm | Permalink

      Neat! I will try it and report back. Thanks for the tip Lisa!

      • Rosie's Kitchen
        Posted February 19, 2015 at 8:51 pm | Permalink

        LOVE how the micro-chips! I tried with Lacinato kale. What a perfect kids snack too, that they can make in a jiffy. Thanks Lisa!

  3. Steve
    Posted February 19, 2015 at 4:14 pm | Permalink

    These are delicious!!!!! I usually just add a little salt, no extra seasoning necessary. Thanks for the reminder, I’ll make a batch of these this week.

    • Rosie's Kitchen
      Posted February 19, 2015 at 8:35 pm | Permalink

      Happy to remind you about these chips Steve!

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