Crispy Crunchy Kale Chips

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Yes. In case you were wondering, I did use the word ‘woodier’ in my video. So I make up words on the fly. Who doesn’t?

Denise Huxtable isn’t the only one who loves kale. I do too!  Kale chips are usually the first thing I plunk down on the table for the guests.

I had better not need to get into the health benefits of green vegetables at this point. Seriously. I better not. Buuuuuut, what you might be interested in is my little video from Everdale farm on how kale grows- from seed to harvest to market to my kitchen.

Ready. Set. Simple recipe and pretty kale chip pictures.img_58901

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Kale Chips
1 bunch of kale
2 Tbs olive oil
1/2 lemon, juiced
1 tsp salt

  • Preheat oven to 200
  • Wash kale thoroughly and let dry
  • Tear kale away from stem. Each kale leaf should be torn into about 6 or eight pieces
  • Place kale, salt, olive oil and lemon into a bowl and mix together with your hands, gently massaging the kale with the oil, lemon and salt
  • Lay kale out on a cookie sheet or pizza pan
  • Place in over and set timer for 30 minutes
  • At 30 minutes, remove from oven and gently unstuck kale from pan if it has stuck and replace for another 10-15 minutes until kale is dry and crispy
  • Allow to cool. Can store in fridge for up to a week

This post is dedicated to Mr. Stephen Fine. He knows why.

67 Responses to “Crispy Crunchy Kale Chips”

  1. Crispy Crunch Kale Chips Video

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    [...] Crunch Kale Chips Collected by Megtelpner 15 mins ago from meghantelpnerblog.com // Event.onDOMReady(function() { // sizeText($(‘video_title’), 475); // }) collect this [...]

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  2. Crispy Crunchy Kale Chips Video

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    [...] Crunchy Kale Chips Collected by Megtelpner 2 hours ago from meghantelpnerblog.com // Event.onDOMReady(function() { // sizeText($(‘video_title’), 475); // }) collect this [...]

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  3. canadianfoodiegirl

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    Heh, I’ve made these before.

    Reply
  4. LivStar

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    So my fave is when i’ve got my hands in the bowl with oil and kale leaves. they come out all soft and moisturized! yum!!

    Reply
  5. MyHealthAbility.com

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    Hi, I would like to add the tip of using parchment paper on the pan, this makes clean up so easy because nothing sticks to the pan and it absorbs the extra oil. I am going to try making these this weekend with my leftover kale from the green smoothie cleanse. Green cheers to all!

    Reply
  6. Maria

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    I love kale chips — my version omits the lemon in the oven, as I find less moisture makes for a better overall crunch and texture. :)

    Reply
  7. Coconutgal

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    Everyone loves kale chips! You gotta watch ‘em like a hawk though…. I’ve ended up with kale dust before :-/

    Reply
  8. Michelle

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    This is a new idea for me! Love it! thanks.

    Reply
  9. TeachyGreen

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    I’m quoting Jem here when I say “truly outrageous, truly, truly, truly outrageous.” These are delicious and alot quicker to dry out than I thought they would be.

    Reply
  10. Sharon L

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    I never thought I would hear kale + chips used in the title of a recipe! This is a must try…time to run to the grocery store for some kale…

    Reply
  11. Mike Lieberman

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    Going backpacking/camping in June. This gave me the idea to whip up a boatload of these. I am so smart. I mean you are so smart. Good lookin out.

    Reply
  12. Taryn

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    I finally got around to cooking up some kale chips, they are amazing! Although I must say the kale is so tasty when its dressed with lemon olive oil and salt, I dare say that will be my new go to ‘salad’ for the next while.

    I can certainly see why these are so addictive.

    Thanks for another super simple, delicious recipe Meghan!

    Reply
  13. Kale Chipies! « Healness.

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    [...] people to add other creative flavorings. Meghan Telpner has a great basic kale chip recipe over at Making Love In The Kitchen.  The blog entry has some great info and below is her corresponding Youtube video showing how she [...]

    Reply
  14. Kara Reeder

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    I used to make these, but I heard that the blackening on the kale is Carcinogen and they are cancer causing? Have you heard of this? I had stopped making them because of it and just stuck with green smoothies. However, I pulled out my Kale and pizza pan and made some tonight. ohh… they are soo… good.

    Reply
  15. Mia

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    Hello Meghan,

    I love your website!

    I am wondering why you choose to use such a low temperature compared to other Kale Chip recipes out there. Is it to preserve the nutrients?

    Thank you!

    Mia

    Reply
  16. Venus Doom

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    Could you make these using a dehydrator or would they not crisp as much?

    Reply
  17. ali

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    I just tried to make these chips for the first time and they came out limp. I am guessing too much oil and not enough kale. When you say one bunch of kale how many cups is that?
    Thanks!!

    Reply
  18. Marie Poulin

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    Not gonna lie, I think I’d never actually eaten kale before your food prep workshop…

    Your kale chips have changed my life. I’m actually going to make some right now…

    weeeee!!

    Reply
  19. Heidi

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    I bought some of these at a farmer’s market recently that were flavored with Thai spices amongst other things and figured I should try to make some myself (even though I don’t do much cooking). I had never heard of this, and WOW is this a great way to get my greens. I’ll keep trying some variations since the lemon in this recipe didn’t appeal to me as much in the chips…but the lemon, olive oil and salt was AMAZING as a raw kale salad! Thanks so much for the inspiration and fun website! I had my first green smoothie today, too! I’m suddenly getting excited about foods :)

    Reply
  20. celestial

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    I just made chard chips (because I dig alliteration as much as green food) planning to us them as travel food this weekend but they are nerly all gone aleady… definitley a new snack staple! Ive been stumped for clena, savory snacks lately, glad I took the chip challenge! Chard Chip Challenge! ooooh that sounds nice. oooh these taste nice….

    Reply
  21. Christy

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    I got really excited to make kale chips this evening. I was nearly foiled in my plan for deliciousness because there was only one bunch of kale at the store and it was buried under other leafy greens. My chips are delicious! I can’t wait for my roommate to get home and try them, if I don’t eat them first. :) I love your blog and am so excited to keep trying your recipes and tips!

    Reply
  22. All I want for Christmas: Kale Chips « The Kitchen Operas

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    [...] 21, 2009 · Leave a Comment Ok, these Kale Chips are unbelievably awesome.  They’re a recipe from Meghan Telpner, and if you can don’t believe that something delicious can be good for you, this is totally [...]

    Reply
  23. Crunchy leaves and kale « La Fille Naturelle

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    [...] try for a while now, Meghan has a neat little video where she shows us, quite simply, how to make CRISPY CRUNCHY KALE CHIPS. Somehow I felt that the caps lock would better convey a sense of crunchiness to the words, and I [...]

    Reply
  24. Ann

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    I’m trying these right now in my convection oven. Convection seems like a nice medium between oven and dehydrator. Does anyone know what sort of times and temps I should use?

    Reply
  25. Making Love in the Kitchen » Blog Archive » Purse (+ Briefcase) Food

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    [...] Kale Chips (of course)- high in vitamins and minerals, low in calories [...]

    Reply
  26. Tammy

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    How can you keep them without them getting soggy or spoiled? Mine got soggy overnight.

    Reply
  27. Linsey

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    yer cute! i also love kale chips. can’t wait to try your version. i’ve baked them at a higher temp for less time. have you ever tried soy sauce? pretty tasty.

    Reply
  28. Making Love in the Kitchen » Blog Archive » A Chip Off The Old Coconut Chip

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    [...] the Caribbean. The coconut chips may not be quite as easy to make as the beloved and ever popular kale chips, but these are seriously [...]

    Reply
  29. Linda

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    Meghan your kale chips are awesome have you tried using any other types of greens instead of kale? They are the talk of the staff lounge at my school. We have been exchanging stories – sucesses and failures of making them. Thanks.

    Reply
    • Meghan Telpner

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      I love that! I have tried chard which didn’t work and someone I know tried bok choi which I knew wouldn’t work. carrots sliced with a veggie peeler are great though, and I imagine spinach could be a good one- though might get crumbley.

      Reply
  30. Melissa

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    Hi- I noticed there are a variety of kale types on market- to include green, curly, red curly, lucinato. Any preference? Differences noted? thanks!

    Reply
  31. sheila

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    Hi! I’m over from EasyEco2Go. Just wanted to say I’m enjoying your blog and very intrigued with the whole Kale Chips thing. They look weird yet good!

    Reply
  32. Go to “Kale” chips | DIS THE DISTANCE BLOG

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    [...] 10-15 minutes until kale is dry and crispy Allow to cool. Can store in fridge for up to a week Crunchy Kale chips VN:F [1.8.3_1051]please wait…Rating: 0.0/10 (0 votes cast)VN:F [1.8.3_1051]Rating: 0 (from 0 [...]

    Reply
  33. Joel Ignacio » Blog Archive » Kale Chips… - The life and times of Joel Ignacio… and gardening stuff…

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    [...] are some links I found: ☉ Crispy Crunchy Kale Chips on Meghan Telpner’s blog. ☉ Kale Chips? Yes Please! on EasyEcoToGo.com ☉ Basic Kale Chips [...]

    Reply
  34. Joel Ignacio » Blog Archive » Kale Chips… - Ramblings about gardening, life and other geeky stuff…

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    [...] are some links I found:☉ Crispy Crunchy Kale Chips on Meghan Telpner’s blog.☉ Kale Chips? Yes Please! on EasyEcoToGo.com☉ Basic Kale Chips [...]

    Reply
  35. Making Love in the Kitchen: The Podcast » Blog Archive » Kale Chips 5 Ways and Weekend Brunch

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    [...] consider this Way Two of Kale Chips 5 Ways. You can find Way One here and the rest will be following over the coming weeks. To tantalize your taste buds- we’ve got [...]

    Reply
  36. Susannah

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    I had never tried kale until I started making green smoothies. I am so excited to make my first batch of kale chips this afternoon. My Mom even wants the recipe to try them out! Thanks for posting recipes that are yummy AND healthy! :)

    Reply
  37. Making Love in the Kitchen: The Blog » Blog Archive » Kale Chips: Way 3

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    [...] Way One: Lemon and Olive Oil [...]

    Reply
  38. Hello West Coast » Blog Archive » Kale Chips: Way 3 and Weekend Brunch

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    [...] Way One: Lemon and Olive Oil [...]

    Reply
  39. Carl Convection

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    Those don’t look good in the picture but I was surprised with how well they tasted.

    Reply
  40. Making Love in the Kitchen: The Blog Top of '10: #2, Kale Chips Of Course! » Making Love in the Kitchen: The Blog

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    [...] Keep Reading, Watch The Vid and Get The Recipe Share and Enjoy: [...]

    Reply
  41. Making Love in the Kitchen: The Blog Top of '10: #2, Kale Chips Of Course! » Making Love in the Kitchen: The Blog

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    [...] Keep Reading, Watch The Vid and Get The Recipe Share and Enjoy: [...]

    Reply
  42. Rachel Haynes

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    I know I am a bit late to the party here, but this remains my favorite recipe for kale chips and I have spread it far and wide amongst friends, especially those who thought I was out of my mind, who were diehard potato chip fans! I’ve also done it with collards and chard, whatever the market has. I halve the amount of olive oil because I’m nuts, but they turn out equally fabulous. The lemon juice really makes a difference. These cured my pretzel habit! Thanks again!

    Reply
  43. Making Love in the Kitchen Friday Best: Kale Is Covering Itself In Chocolate And Fighting Back - Making Love in the Kitchen

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    [...] we took this and added it to this, and it made [...]

    Reply
  44. Dan Alt

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    Might be worth mentioning (I know this article has been up for a while) that that’s 200 CELSIUS, which is about 400 Fahrenheit. We’re not ALL Canadian, you know. :)

    Reply
    • Meghan Telpner

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      I meant 200 farenheit. We want low heat. BTW- your site is very funny.

      Reply
  45. chris

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    two things-
    1. invest in a food dehydrator with a temperature setting. dehydrate your kale chips at around 120 degrees for 2 or 3 hours. once they dry out you need to put them in a plastic bag or they tend to rehydrate.
    2. i make a simple sauce in a food processor with some raw cashews, nutritional yeast (not brewers), raw sweet onion, plum vinegar and a little water. should be slightly thick like tahini or apple sauce. the sauce is a little thick to toss the kale in. i use my hands to rub the sauce over the surface of the kale. then dehydrate. theyre amazing.
    i also like to use the flatter, purple kale as opposed to the curly kale. makes a more tender, melt in your mouth chip. to get more in the dehydrator at once (yer gonna eat a LOT of these, trust me) i fold the kale leaves in half after i rub the sauce on them. gives em a little more texture.

    Reply
  46. Making Love in the Kitchen Because 6 Kale Chip Recipes Aren't Enough... - Making Love in the Kitchen

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    [...] Kale Chips: Lemon and Sea Salt [...]

    Reply
  47. Cooking for the Wolf: Kale Chips & Gluten-Free Quinoa Muffins « FACE FORWARD

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    [...] came across this recipe for Crispy Crunchy Kale Chips on the “Making Love in the Kitchen” blog.  My first batch of kale chips were a little too tart and salty for my liking, so I added some [...]

    Reply
  48. Debra

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    I love the kale chips but through experimentation have learned that you really only need about 1 teaspoon of oil per bunch – you just have to mix it well. There’s some moisture left on the leaves from rinsing anyway which helps hold in the seasonings. My favorite go-to seasoning is equal parts turmeric, garlic powder and black pepper. I also toss in some sesame seeds and WOW….I can hardly stop eating them. I find they keep very well in storage containers with lids – usually a week or more, even though I live in a humid climate.

    Reply
  49. Making Love in the Kitchen » Kale Chips And Raw Chocolate Go Mainstream » Making Love in the Kitchen

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    [...] Kale Chips and Raw Chocolate Clusters. [...]

    Reply
  50. Making Love in the Kitchen » Mix and Match Lunch » Making Love in the Kitchen

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    [...] Raw kale  (though of course you could also bake up a batch of kale chips) [...]

    Reply
  51. Making Love in the Kitchen » Chip Chips » Making Love in the Kitchen

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    [...] know that I have an affinity for Kale chips. Kale chips, however crunchily delicious they are, are not the best chip for dipping or spreading [...]

    Reply
  52. Dehydrated Kale Chips « Violets and Cardamom

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    [...] on the web because there are lots and lots of recipes and tips for doing it that way (like here, here and here). One warning though…making kale chips is addicting.  I have another batch [...]

    Reply
  53. Why Snack? «

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    [...] •Kale Chips (of course) – high in vitamins and minerals, low in calories [...]

    Reply
  54. Meghan Telpner

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    Coconutgal- you are adorable!

    Reply
  55. Meghan Telpner

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    TeachyGreen- Best comment ever! Or should I day, outrageous!

    Sharon L- Go for it!

    Reply
  56. Danielle Nerman

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    I make these all the time! Except I toss them in apple cider vinegar and sea salt. Delicious.

    Reply
  57. Meghan Telpner

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    Great idea Danielle

    Reply
  58. Meghan Telpner

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    Burning anything until it is black and charred is carcinogenic. Keep your oven low so they get dehydrated and crispy, not burnt and crispy.

    Reply
  59. Meghan Telpner

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    I prefer to keep a low temperature so that the kale dehydrates rather than toasts. Either way works.

    Reply
  60. Meghan Telpner

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    You could totally try them with a dehydrator. Put it on one of the higher settings for 8-12 hours.

    Reply
  61. Mike Lieberman

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    If I may chime in on this, you can definitely put in the dehydrator. Just use a little less olive oil and really massage the kale down with your hands. Can put in at around 110 degrees or so. Definitely still come out crisp.

    Reply
  62. Venus Doom

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    Ooohh thanks. Cant wait to try them. My mother used to feed me Kale that had been boiled to death as a child and I used to gag on it. Havent tried it since then!

    Reply
  63. Meghan Telpner

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    Put them back in the oven and just keep baking them- or raise the temp a little and keep your eye on them. They’ll crisp up. I promise!

    Reply
  64. Meghan Telpner

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    Love it Marie. Love it!

    Reply

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