Log In / Sign Up

Kale Chips Recipe

Kale Chips
Difficulty: Easy | Total Time: About 45 mins | Makes: 2 servings

Kale has a certain vegetal flavor that you either love or hate. No matter which camp you’re in, it’s hard to resist the deliciousness of these crispy chips, which are subtly spicy from togarashi powder. Warning: Once you start snacking, it’ll be hard to stop.

What to buy: Togarashi powder, a Japanese mixture of spices that always contains chiles, can be found in ethnic markets (it may also be labeled as shichimi togarashi). Or you could make your own.

It’s best to use dinosaur kale (also known as black kale, Lacinato, or cavolo nero) rather than curly kale because its broad, flat leaves crisp up more evenly.

Special equipment: You will need a pastry brush to make these chips.

This recipe was featured as part of our Make Your Own Veggie Chips project.

INGREDIENTS
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon togarashi powder
  • 1 pound dinosaur kale
  • 3 teaspoons olive oil, plus more for coating the baking sheet
INSTRUCTIONS
  1. Heat the oven to 350°F and arrange a rack in the middle. Using a pastry brush, coat a baking sheet with a thin layer of olive oil; set aside.
  2. Combine the salt, sugar, and togarashi in a small bowl; set aside.
  3. Remove and discard the center ribs and stalks of the kale. Tear the leaves into rough 3-inch pieces. Wash the leaves and dry them thoroughly.
  4. Place half of the leaves in a large bowl, drizzle with 1 1/2 teaspoons of the oil, and toss with your hands until the leaves are thoroughly coated. Sprinkle with half of the togarashi mixture (about 3/4 teaspoon) and toss again with your hands until the leaves are thoroughly coated. Place the leaves in a single, even layer on the prepared baking sheet.
  5. Bake until the kale chips are crisp, about 8 to 10 minutes. Remove from the oven, place the baking sheet on a wire rack, and let the chips cool for about 3 minutes. Using your hands, carefully transfer the chips to a serving dish. Repeat with the remaining kale, oil, and togarashi mixture. Serve immediately, or store in an airtight container for up to 5 days.
    Write a review | 13 Reviews
  • Kale Chips Recipe
    2

    too much salt and oil in this recipe and not enough togarashi...

  • Kale Chips Recipe
    5

    I love them with nutritional yeast... gives them a nice cheesy flavor, while still keeping them vegan.

  • Kale Chips Recipe
    4

    Kale chips are the best (really using any kind of kale). I didn't have the togarashi powder but used some cayenne, salt, and pepper. Still turned out great.

  • Kale Chips Recipe
    5

    its easy to resist if you 'hate the certain vegetal flavor'.

  • Kale Chips Recipe
    4

    I love to make kale chips for parties, it really is a nice conversation piece to the party. I typically sprinkle on my favorite Cajun seasoning on the leaves and cook them on an oiled wire rack at a low temp.

  • I make these all the time but at a much LOWER temperature. At a higher heat, the point of crisp-but-not-burned is about 30 seconds long, whereas, if you go for 250 degrees for 30 to 33 minutes, the crisp-but-not-burned range is several minutes long. Not as instant-gratification, but seems to work super-consistently for me.

  • I'm in the higher temp camp. Crispy and quick. We spray the olive oil on the leaves and not on the sheet. Use flavored salt... Very little salt is needed.

  • I make these all the time -- only at a higher temperature. The result is less consistent, but I like the combination of crunch and tenderness. Usually, I bake them for about 5 minutes at 400 degrees, and then flip/rotate them in the pan and cook for another 3-5 minutes, depending on doneness. I've never tried using togarashi powder (or bacon salt, for that matter) -- will give that a try next time. Usually, I use a combination of salt, pepper, crushed red pepper flakes and garlic powder.

  • Just dehydrated kale last night,a dehydrator used very low heat to evaporate the moisture (I think 350 is going to be too high) First I steam the kale till wilted but not mushy. Place in dehydrator. Sprinkle with sea salt. 6 hours later crispy and delicious. my 3 year old was nibbling them all morning.

  • does 350 really work...i have dont this before but only at 250 for half hour...that works fine but would rather shorting cooking time,.

  • I've never even seen dinosaur kale! But I do make these with curly type but use olive oil spray and salt, pepper and garlic powder. I bake mine at a much lower heat - 2225-250 - and for much longer than 10 minutes. I've had no probem with charring or not having them uniformly crisp. I'm going to have to try Togarashi - sound delicious!

  • I like to make them with Bacon Salt and some pepper, tossed with olive oil. YUM.

  • I like to make chips with dandelion greens as well. The greens have such a great natural spiciness, they need very little extra flavorings. I just toss the torn leaves with a little oil, arrange them on a baking sheet, sprinkle with a pinch of coarse salt and pepper, and bake at 350 for about 10 minutes. So good!!

Share with your friendsX