🔕 🔔
Loading…

My Basket ()

All questions

Does anyone have a good recipe for kale chips?

asked by a Whole Foods Market Customer over 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4 answers 942 views
Ad0d3623 a28a 4793 82a8 5f1ab0a2f633  dsc00426
added over 6 years ago

i love kale chips! here's what i do:

heat oven to 375ºF. wash and dry the kale. cut out the ribs and separate each leaf into two halves. toss the leaves with olive oil, a very conservative amount of kosher salt, and a generous amount of nutritional yeast, coating them evenly. lay the leaves on a rimmed baking sheet in a single layer (you might need two sheets). bake for 20-30 minutes, using tongs to turn the leaves over periodically. they should be notably shrunken down, and extraneous moisture should be evaporated when they're done. i don't cook mine until they are completely dried out and chip-looking because i find that is a little too long. they will get more chip-like as they cool. you can break them into smaller pieces once they're dry.

i don't like to cook mine in small pieces because i find it's harder to get them to cook evenly in a single layer since the leaves tend to clump together.

sometimes i'll add a sprinkling of sesame seeds or use a little bit of soy sauce instead of salt.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3162c11b e070 4795 95d1 fd9492a6b582  lulusleep
added over 6 years ago

I do basically the same thing. I haven't been able to get kale at the market lately, so I use the same method with swiss chard leaves. Works ok with outer layers of brussel sprouts as well.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

27e464b9 6273 420b 9546 d6ed6ae12929  anita date
Anitalectric

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

added over 6 years ago

The kind of kale chips I make are more like crackers. I use the leftover pulp from my juicer after making veggie juice (kale, tomato, and other non-fibrous veggies). I chuck it in a bowl with a generous amout of flaxseeds-some whole and some ground, a few spoonfuls of cashew cream (raw cashews and water, blended), nutritional yeast (for flavor) and seasonings. That mixture gets piped out onto dehydrator trays and smooshed into rounds before dehydrating overnight.

These are a great snack and also a way to save money by not throwing away the vegetable pulp, which is still full of vitamins, fiber and flavor-- even without the juice. If you try to buy these raw crackers in a store they are crazy expensive! Like $8-9 per bag.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

This one works for me: http://www.thekitchn.com...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.