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14 Comments

  1. loved the post, it’s so well written and funny! I made some yesterday. Wanted some more adventurous kale chips recipes. Will definitely try your recipes and report back. Oh I made mine with seasoning, chickpea flour, lime juice, chunky sea salt, turmeric and red chilli powder. It’s sadly all gone.

  2. I was all excited, reading the top of this post, about how sugar and our addiction to sweetness is our downfall. Great stuff about our tastebuds recalibrating to fruits, etc. Hooray! She gets it!

    Aaaaand then I scrolled down and the first few recipes contained honey and maple syrup.

    *giant record scratch*

    Bummer. Guess I’ll have to move on. :-(

  3. This is great. I’m anxious for these new blends. I’ve used spray oil instead and it reduces the oil even more and has good coverage.

    My problem has been that the chips are so thin they crumple into dust. I’ve thought of developing something like Kale Leather–a sweet one using a fruit basis or perhaps some mixture of tomatoes and kale for a savory one.

    I was also wondering about throwing it in the blender with maybe some powdered egg and chickpea flour. Has anyone tried something like this or have something like this? I want to avoid a kale cracker–I want kale to be the primary ingredient.

  4. Made the “oven baked lemon” version. Used Dill-infused olive oil. Perfection! Thanks for the easy recipe. Going to try the actual dill recipe next! You’re right, I have never eaten a head of kale so fast before!!

  5. I don’t especially like mature kale, but love those little baby kale leaves. Big difference in taste to me. Also good mixed with spinach leaves (baby or otherwise). Don’t know if they would make good chips because they are small.

    Anyway, if these kale chips don’t work for a kale hater, try the baby kale before giving up on it.

    Also I’ve seen recommendations to vary the greens eaten every week for the different ranges of nutrients but also to avoid getting too much of anything in them that may not be as good for you. Basically follow the sales each week, that would probably provide the variety. Don’t practice this much myself, though. There is a mix called “power greens” sold under the Wild Harvest brand in my local store that is a mix of spinach, baby kale, mizuna, and chard. I’m not even sure which is mizuna and which is chard but can’t resist splurging on a 5oz pack when I see it with a good expiration date. Every bit of it is so good, doesn’t really need salad dressing. I tend to eat a lot of it before it gets near my plate or bowl or sandwich. Like most greens, it’s very good stuffed liberally into a peanut butter or nut/seed butter sandwich.

  6. Thank you! OMG the only drawback is I cannot stop devouring every batch. I dried my kale completely and then used a brush to thoroughly coat inside all the little curls. I seasoned the olive oil with garlic and sea salt and pepper and then liberally sprinkled each piece with finely grated parmesan cheese. I set timer for 15 minutes and voila! These chips are my new bacon!

  7. How many leaves do you consider are a head? One bunch from a store? I have kale plants and pick by the leaves not the whole plant or head.

  8. I love these recipes! I have made 3 of them so far, all savory. (Cheesy, Thai Ginger, Dijon Dill) I am making another batch of Dijon Dill. I forgot the red pepper the first time around and they were still crazy good. Love them. Have made the Thai Ginger twice. Will make the cheesy again too. I start mid- summer and make all my kale chips before canning season starts. Using the dehydrator, I’ve found, if sealed in an airtight container they keep all winter. I use recycled big Costco peanut butter pretzel containers, (my husbands favorite snack.) Since finding these recipes Kale chips are my new favorite snack. Thank you so much for sharing and putting them on one convenient page.

  9. I love making kale chips in my air fryer!! I put the leaves in a big bowl rub them with some olive oil and then with 1. Ranch dressing mix or 2. Taco seasoning . Can’t wait to try some of your recipes