What the KALE! (is a Kale chip?)

We all know that kale is good for you...and if pink is the new black, then kale is the new spinach.  If Popeye The Sailor Man were around today he'd be eating, you guessed it! KALE.  But no matter how cool Popeye was, kids everywhere STILL didn't want to eat their spinach. So how in the "KALE" do we think we'll get 'em to eat their mighty greens now?

answer:  THE MIGHTY FINE "KALE" CHIP!!!

What you'll need:  A bunch of Kale, Oil ( coconut, olive oil or ghee), Seasonings, Dehydrator or a cookie sheet with non-stick paper and an oven.  Maybe a salad spinner.

Note: The pics below show 'Curly kale'. For a more stable chip (less crumbly) try other varieties like 'Lacinato/Dinosaur kale (as seen in the pic above) or "Russain Red kale.

Wash your Kale first. Pat dry (if you have a salad spinner wait to wash the kale after tearing it into pieces)...

Tear the kale into "chip" size pieces by tearing the leafy part off of the stem (save the stem for juicing or making stock).  If you have a spinner, then now is the best time to wash and spin.  It will save you a lot of patting and scrubbing.

Place the torn kale into a large bowl and pour enough oil to lightly coat all the chips (start with about a 1/2 TBLS and work from there).  You don't want them to be too greasy.  Using your hands gently rub the oil into the leaves attempting to coat them evenly 

Now you're ready for the SEASONING:

There are two methods I use to season.  First you can sprinkle the seasoning into the bowl and then mix well to coat the leaves, or you can lay the leaves out on the cookie sheet with the nonstick pad/paper or dehydrator sheet, then sprinkle on your seasonings. Find what works for you!

Seasoning Ideas:

Braggs and toasted or raw black sesame seeds

Garlic powder and sea salt

Sea salt and ground pepper corns

Sea Salt and Curry Powder with dried coconut(check out my Curry curry Recipe)

Parmesan cheese

Lemon Juice and Fresh Ground Black Pepper

Be creative and make your own signature flavour!

Whatever order you do the seasoning, in the end, the leaves should be spaced evenly on the sheet you are using.  Try to place same size pieces together if making the chips in an oven to avoid burning the smaller pieces.

For Raw Kale Chips:  Place in a dehydrator at no more than 112 degrees.  Leave till crispy.  Flip part way through.

For Baked Kale Chips:  Bake in the oven at 250 degrees for about 10 min(depending on the kale and the oven temp.  Some people like to do them at higher temps but I find they are more flavourful and less likely to burn at lower temps.  Bake till dry and crispy.  CHECK OFTEN.  You can flip them if you feel they need it, halfway through cooking. I find that I only need to flip them if I use curly kale. Lacinato Kale doesn't seem to need the flipping.

Store in an air tight bag. They should stay crispy if you get all the moisture out while baking or dehydrating.

Eat and Enjoy!