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| Crispy kale chips with sea salt. |
You've heard the news, right? It's all over the blogsphere. And foodie sites galore. Bunny food rocks. Dark leafy greens just might save our lives, so packed are they with deeply needed nourishment and nutrition. And kale! Tuscan kale is the queenly green It Girl.
I resisted her charms at first, I admit. I tip-toed into kale territory last year, with a hefty head of curly kale. And found it, shall we say, a tad, um, swampy. For my taste, anyway. I'm a woman who loves wedge salad, after all, believing (without irony) that a thick slice of crisp, cold iceberg lettuce is the perfect summer vegetable. And highly underrated.
But Tuscan kale- with its long slim elegance (sometimes known as Lacinato or dinosaur kale) has decidedly won my undying loyalty- especially when roasted in olive oil.
And toasted to a crispy crunchy whisper of a chip.
It's like an ugly potato chip. Sans the guilt of a potato chip. You get the pleasing, delicate crunch. Then a burst of briny green flavor. An aftershock of bitterness. Which perks up your taste buds. And if you haven't Botoxed your forehead, may even raise an eyebrow. Or two.
The odd sensation you will feel next is your body murmuring, Thank you.
Followed quickly by, More please.
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| Eat your greens... as chips! |
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| From this... |
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| ...to this. Hot from the oven- light and crispy. |
The easiest healthy snack you'll ever make.
Well.
Next to carrot sticks.
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| Better than potato chips. Yep. And your body will thank you. |
Easy Crispy Kale Chips
These light-as-air crispy kale chips are gluten-free, vegan, and guilt-free. Season with sea salt after baking, to keep them airy and crisp.Ingredients:
1 head of Lacinato kale, aka Tuscan kale
Olive oil
Sea salt
Instructions:
Preheat the oven to 350ºF.
Separate the leaves and wash the kale thoroughly in cold water. Pat dry.
Slice out the tough center stem, then cut the leaf crosswise into 3-inch pieces.
Toss into a large shallow roasting pan (or use a baking sheet).
Drizzle with olive oil and massage the pieces to coat each piece. Spread them evenly in the pan, in a single layer.
Pop into the oven and bake for 15 minutes. Stir gently to loosen the chips and separate them. Bake for an additional 7 to 10 minutes or so, until good and crispy.
Sprinkle with sea salt and serve.
Options:
Tamari: Before baking sprinkle (lightly!) a touch of gluten-free tamari sauce and massage it with the olive oil. A little goes a long way- so don't overdue it. And skip the sea salt.
Lemon Pepper: Spike it with lemon pepper after coating with olive oil.
Greek herbs: Classic Greek herbs such as mint, lemon peel, garlic and oregano are marvelous with kale.
Serves 3-4.
Recipe Source: glutenfreegoddess.blogspot.com
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| Make enough. Because they disappear fast. |











22 comments:
Wow! I've never seen them without cashews before ...I'm nut allergic...and never thought of just olive ok and salt, great idea! The lacinato is the best, too. Though I prefer the term Dino kale given its bumpy look :)
My 10 year old made some Kale chips in school, and now I am "ordered" to buy them all the time so she can make some more. One trick: Sprinkle them with Nutritional Yeast Flakes.... very yummy!!!
Love Kale Chips!!!
I like using Cajun seasoning - gives them that BBQ Potato Chip vibe. Well done!
I just haven't been able to bring myself to try these! We use kale in smoothies... I don't know why I can't get past the look of the chips. Are they really that good? Because if you say they are I just might try them!
Great for guilt free snacking!
YUMYUMYUMMY!!!
And I was gonna bring you some kale chips the last time I saw you!!
But then I ate them.
I'm gonna make these! Thank you for posting this as I'm (at least temporarily) avoiding fatty foods (which are my favorite foods).
XOXO
Anna
The real secret to great kale chips is to only use flavors that you love. If you don’t love something then don’t use it. My next batch of kale chips will be coated with a good Greek style dressing. It should be wonderful.
No one can write about kale chips better than you! (They look fantastic.)
This is awesome. I just posted about kale chips the other day. I'm with you, these are not an ATTRACTIVE snack, but MAN are they good. And I feel like the most virtuous little bunny when eating them.
I just love reading your writing. I think you could write about what you read in the phone book and it would be interesting. Thankfully, I'm also interested in your actual subject matter too, so that works out quite nicely.;-)
thanks for mentioning these- i don't like curly Kale at all but I'll have to try these
Yes, kale is the darling of the blogosphere. I just read that Whole Foods saw a 60% increase in kale sales in the last year! I love how crispy and airy and crunchy they are - and they sort of melt in your mouth. They've actually helped me get over my desire for any processed chips, especially because they're so darn easy to make. The only bad thing (if you can all it bad) is that a huge bunch shrinks down to nothing, and I can finish the entire batch in one sitting. Once, when I only had crumbs left, I sprinkled them on my salad and they added a significantly yummy taste to the salad.
It does look disgusting!
If you dehydrate them at 115 degrees Fahrenheit, they are raw and will retain more nutrients. Takes several hours though.
These are fantastic! I've been loving Kale chips for a while now. I once over seasoned a batch, so I crumbled them up (to practicaly a powder) and added them to some pinto beans I had baking in the oven. It was amazing! You couldn't even tell there was kale in the beans; just great flavour.
Keep those recipes coming, please. I recommend your blog all the time to people who ask me about eating gluten free.
Thank you for your great advice.
I love them with olive oil and balsamic vinegar with sea salt. Like a salt and vinegar chip that even my pickiest eater will eat!
i just made kale chips for the first time last week...so tasty! even my five year old loved them :)
I'm going to try these!! The recipe is incredibly simple. Wash, cut, rub, bake, sprinkle. :)
In the north of Spain we have always had Kale growing every where. So it was basically a must in all soups and stews trough out my childhood. I always liked the taste ans it gives me that home feeling when I cook with it. Sadly now I live in the south of Spain and we dont get kale at all here so I have to get some when I go visit my mum and I normally boil it and keep it in the freezer so not good for this recipe:( I might give it a go with cabbage next time I find a nice one in the market.
Kale chips are one of my favorites! I love how easy they can be to get in your greens! :D
I tried this tonight, not bad!
Love, love, LOVE kale chips! I'd discovered them for the first time at a small cafe in White Rock BC, where they were kind enough to share their (raw) recipe with me. Theirs included tahini, tamari & nutritional yeast flakes ~ I have since done a little bit of experimenting, and find that extra virgin olive oil, lemon juice (or vinegar), some salt-free spice (like mrs dash), and a sprinkle of grated parmesan is by far my favourite way of enjoying kale! I massage in the EVOO & lemon juice, add the spices and parmesan and spread onto a parchment covered baking sheet. 2 hours at 170, then shut off the oven (leaving the oven light on) and leave it overnight. I've tried the lemon pepper, and find it's way too lemon-y...but perhaps I was a little too heavy-handed in its use.
Olive oil cooking spray makes these a snap to prepare.
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