I've mentioned The real omnivore's dilemma before - what do you do with all the kale in your CSA? The last time I asked that question, I got a response from reader Maria in an email, saying: You make kale chips, of course!
Kale chips are a food blogosphere sensation - everyone has done them.
I mean everyone: Other versions are here, here, here, and here.
...and here, here and here. Â I'll stop now, you get the point.
Normally, I don't know what to do with all the kale in my CSA; now I was impatient, waiting to get some. Â It arrived, and finally I could try the recipe.
It just didn't seem right, after calling it the CSA box dilemma, to go buy some kale from the grocery store.
I found out why they are such a sensation - they're fiendishly addictive. They come out crispy and salty; the roasting gives them a sweet taste at first, and a little bitter bite at the end. They're so crisp that my first thought was "how am I going to store the extras? They're all going to crumble!" Then I tasted one. And another. And another. Then Diane joined in the tasting. Soon I realized I hadn't taken the "beauty shot" I needed for this blog post, and all the kale was gone. Oh, well, nothing to do but make another batch.
Yes, I know, I'm really suffering for my art over here.
**Yes, I did eat an entire bunch of kale in one sitting. And then I wanted to lick the bowl clean. I don't normally have that strong an attraction to greens.
If you're looking for braised kale, check out my Instant Pot Kale (with garlic and lemon) recipe.
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📖 Recipe Card
Kale Chips
- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
Crispy, salty oven-baked kale chips, tossed with olive oil and a splash of balsamic vinegar - fiendishly addictive.
Ingredients
- 1 bunch kale (about 8 ounces)
- 1 tablespoon olive oil (or vegetable oil)
- 1 teaspoon balsamic vinegar (optional)
- 1 teaspoon kosher salt, divided
Instructions
- Heat the oven: Heat the oven to 300°F.
- Prep the kale: Fold each kale leaf in half along the stem, and cut out the stem. Cut each half leaf into 3 pieces, about 2 to 3 inches square.
- Coat the kale: Toss the kale with the olive oil and vinegar until evenly coated. This takes longer than tossing a salad - the ridges in the kale trap the oil.
- Spread on baking sheets: Spread the kale in a single layer on two baking sheets, and sprinkle with ½ teaspoon of the salt.
- Bake: Bake for 15 to 25 minutes, until the kale is papery and crisp, and just starting to turn a dark olive color.
- Season and serve: Sprinkle with the remaining ½ teaspoon salt. Let cool for 15 minutes (or as long as you can wait), then serve.
Notes
Don't undercook the kale - you want it shatteringly crisp. A little overcooking is OK, but the longer it cooks past crisp, the more bitter it gets. I like a hint of bitterness, so I go for olive green. If they're too bitter for you, pull them as soon as they're crisp, about 15 minutes.
Vinegar: Use whatever vinegar you have on hand. I like the sweetness of balsamic, but sherry vinegar and white wine vinegar work too.
No vinegar: Leave it out if you like. My favorite potato chips are salt and vinegar, so I like the sour kick.
Looking for braised kale instead? Try my Instant Pot Kale with garlic and lemon.
Inspired by Michael Pollan's The Omnivore's Dilemma.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
What do you think? Questions? Other ideas for using up kale? Leave them in the comments section below.
Inspired by:
Tim Knorr, who runs the farm at Crown Point CSA, and keeps me stocked with vegetables for the summer. Thanks, Tim!
Michael Pollan Omnivores Dilemma
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MikeV @ DadCooksDinner says
@Deena:
Thanks for the tahini idea - I'll have to make some middle eastern kale chips next time.
Deena says
I make a sauce with tahini, soy and water (for consistency). Toss the kale pieces in it and sprinkle with sesame seeds. I have been dehydrating it but am going to try the oven method. They don't last long!
Pam says
These are great - and a reason not to 'orphan' my ubiquitous CSA kale!
I cheat a little, though. Instead of trying to coat the kale leaves with oil, as your recipe suggests, I do this:
Spray the baking trays with cooking spray (I know, it's not EVOO, but we're cooking KALE, for the love of Pete...)
Arrange chopped kale on the baking sheet, and give them a once-over with cooking spray.
Cook according to your recipe.
Less messy, just as tasty!
MikeV @ DadCooksDinner says
@terrin:
Sesame/soy kale chips sound great - I'll give it a try. And thank you for the storage information!
terrin says
Try sesame oil (not much!) And a touch of soy sauce before baking-sooo freaky good! Kale chips keep about two days in a ziplock-
MikeV @ DadCooksDinner says
@DineInDiva:
No, I've never stored them. Mainly because I can't stop eating them...
Can't wait for Stan Hywett. I have to brine my chicken and pack the car, but otherwise I'm ready.
DineInDiva says
I am making some with my CSA haul today. Have you tried storing them for any length of time? I am wondering if they will hold up for a few days in an airtight container.
Ready for Stan Hywet tonight?