Kale Chips

Thanks for posting! I've been wondering about kale chips! Will be buying some kale next time I'm out.

Love these!!!:) Also....you can do the exact same method to Beet Leaf Leaves also to make Beet Leaf Chips!! I like them even more than the Kale but they are both great:) I think I like the Beet Leafs better because they dont have that aftertaste greenery taste to them, but that being said, I love them both!:) Our family is split lol, out of a family of 5 2 of them say Kale all the way and the other 3 say Beet Leaf all the way LOL I normally make a batch of both and just separate them on a cookie sheet, half Kale and half Beet Leaf:)

Always wanted to try these!

We love them just the way you said but with apple cider vinegar on them too, salt and vinegar chips!!

been wanting to make these forever!!!! YUM!

My mom and I put the ripped up leaves in a container and mix it up with olive oil and Mrs. Dash Salt-free Southwest seasoning. So yummy!

A friend on here recently gave me a recipe just like this, except it included sweet and reguar potatoes. Haven't tried them yet, but she said they're addictive!

Here's the recipe she provided (sorry Ican't remember who it was so Ican't give her credit!) As you can see, there'also a recipe for a yummy-looking dip at the end.

KALE CHIPS
Ingredients
Chips:
• 3 large kale leaves
• Olive oil, for drizzling
• Kosher salt and freshly ground black pepper
• 1 (8-ounce) medium white potatoes, unpeeled
• 1 (8-ounce) medium sweet potatoes, unpeeled
•
Mayonnaise:
• 1 cup mayonnaise
• 2 tablespoons fresh lemon juice (from 1/2 a large lemon)
• 1 teaspoon lemon zest (from 1/2 a large lemon)
• Kosher salt and freshly ground black pepper
Directions
Chips: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
Remove the thick stem from the kale and discard. Cut the leaves into 2 to 3-inch pieces. Put them in a bowl and drizzle with olive oil. Toss well. Arrange the kale in a single layer on parchment paper-lined baking sheets. Bake for 10 to 12 minutes until crispy and slightly dark on the edges. Season with salt and pepper, to taste.
Using a mandoline slicer or a sharp knife, slice the white potatoes and the sweet potatoes into 1/8-inch thick slices. Put them in a bowl and drizzle with olive oil. Toss well. Arrange in a single layer (without overlapping) on parchment-lined baking sheets and bake for 12 minutes. Turn the slices over and continue to bake, checking every 2 minutes until brown and crispy, about 6 to 8 minutes longer. Season the chips with salt and pepper, to taste.
Mayonnaise: In a small bowl, combine the mayonnaise, lemon juice and lemon zest. Season with salt and pepper to taste.
Transfer all the chips to a large bowl and serve with the mayonnaise.
Cook's Note 1: Some potato chips will cook faster than others. Remove the chips from the baking sheets as soon as they become brown and crispy.
Cook's Note 2: The recipe can be doubled or tripled.

We make these all the time too!

i roast mine for 20 minutes on 275 degrees. i use a cookie cooling rack on top of the baking sheet so the heat circulates and i don't have to flip them.

i'm not a big fan of veggies, and i'm obsessed with kale chips! i make a big batch several times a week and i eat a ton in a sitting! i'm so glad several of my friends suggested i try these!

What kind of Kale is good for these, because I've tried making them a couple times with the curly kale and the first time they came out too chewy and the second time, the kale flavor was so strong I just didn't like the flavor.

I've heard everyone raving about them, so I just wonder what I'm doing wrong. I'm not all THAT discriminating in my tastes (which is why I am where I am in the first place :laugh: )

Help!