#AtoZChallenge: Kale Chips



Everyone’s been getting on these! And rightly so, they’re friggin delicious! But I have my own taste when it comes to kale chips. I’ve tried the manufactured stuff from the store and they’re just so criminally terrible. Homemade is really the only way to go as far as I’m concerned.

So I bought a big ol’ bag of the precut, prewashed greens so I wouldn’t have to deal with cutting out the stalks (my thumb tingles thinking about it…) and turned that whole bag into the chips I craved so much. Here’s my take on it:

Kale Chips


1 whole bag of precut, prewashed kale greens (or a bunch of whole kale if you don’t mind the added labor)

Olive oil (or really any oil you like)

A mixture of the following spices: 2 parts coriander, 2 parts salt, 1 part turmeric


  1. Preheat your oven to 275 degrees F and line a baking sheet with aluminum foil.
  2. Make sure your kale greens are as dry as possible. Pour them into a bowl and pat them dry with a paper towel for good measure.
  3. I made my kale chips in smaller batches, but if you are able to make all the kale chips at once, more power to you. Having said that, when you add the oil, do so one teaspoon at a time, mixing with your hands as you go. You’d be surprised how well-coated those greens will be just from the mixing; you don’t want too much oil here. Keep adding and mixing until the leaves have a little shine to them, then you’re done with the oil.
  4. Combine the spices in a little cup or bowl, mix them well, then sprinkle them over the greens, mixing while you do so like with the oil. To avoid getting your hands yellowed from the turmeric, wear gloves here. I prefer to stop when I clearly see the seasoning on the greens, but you can add more or less if you want. Taste a chip to be sure.
  5. Immediately place the greens on the baking sheet in a single layer. If they overlap with each other, you’re chips will be partially or totally floppy (as opposed to crispy) where the overlap occurs. Also note, that your tray will look way crowded, but once they’re baked they will shrink up. Consider this when you’re thinking of making chips for larger groups. Note that I said “immediately”, because if you mix up these greens ahead of time and let them set, the greens will start getting wet and won’t crisp up.
  6. Bake for about 20 to 30 minutes until they have shrunk up and dried (the larger the greens are the longer it will take). A little browning won’t hurt the taste either. Let them cool so they can dry up a bit more.
  7. Eat them!

If you’re making these ahead of time, you may want to bag them up right away and store them in a cool place; they’re susceptible to floppiness almost immediately after coming out of the oven. I don’t have that problem, though; these chips are always gone before the day is out!



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