October 17, 2009 | Suanne | Comments 15
Kale Chips
I had heard of Kale Chips from Arzeena’s facebook posting but had never try it before. Apparently, it is very easy to make. This is a very healthy snack. As a matter of fact, I would even call this a vegetarian chips because it is made of vegetables. I’m glad that Frank and Christina will be making Kale Chips in the South Arm Cooking Club for Seniors.
The Kale Chips have the texture of potato chips and taste like Japanese dried seaweed. It’s amazing what a quick roast in the oven can do to these greens!
Ingredients
- 1 bunch of kale, try to get those with flatter leaves for a crispier texture
- 1 tablespoon olive oil
- salt and pepper to taste
Instructions
 Preheat oven to 300F.
Wash kale and dry thoroughly. Remove the center stem and chop leaves into 3-inch pieces. Toss with olive oil in a large bowl. Sprinkle with salt and pepper and toss again to coat. |
 Arrange leaves in a single layer on a baking sheet, and bake for 20 minutes, until completely crisp. |
 Turn the kale half way through. Watch carefully to make sure that the chips do not burn. |
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This is such a simple recipe. Do they taste good?
absolutely yummy!
Oh, I tried making these and they are just fantastic! Thanks for sharing the recipe.
I started making these a couple of years ago under a broiler. I can’t remember what prompted me to put kale on a cookie sheet in the oven, but I’m glad I did. I find the curly kale crisps up best. I guess it’s personal preference.
Kale chips don’t store well – unless you store them with a dessicant.
@marciaw: what a good idea; using a dessicant! Now I can re-use those little packets that seem to be packed into “everything”.
Hi Suanne. What’s Kale in cantonese? Sorry to bother you on the translation again.. Thanks
Hi Michelle:
I don’t know Chinese at all but here is what Google Translate describes Kale in Chinese: 羽衣甘藍 or yǔ yī gān lán.
The website for Google Translate is http://translate.google.com/
Enjoy!
Ben
Hi Michelle, I have bought kale in a Chinese groceries store and never bother to know the Chinese name. But I did a check on the internet and found it call ‘gum lan’.
The asian green “gai lan” is known as chinese kale or chinese brocolli, but I don’t think the kale here is gai lan.
Found a good photo of gai lan.
http://wanderingchopsticks.blogspot.com/2008/05/steamed-gai-lan-chinese-broccoli.html
Hi Ben & Suanne, thanks for the tips. I dun know if i can find Kale or “gan lan” in this part of the world. But they do look like coral lettuce here.
Alright!!! I fixed the database already so that it can now handle Chinese characters in the comments field. Let me try it one more time … Kale is 羽衣甘藍 (yǔ yī gān lán) while Spinach is 菠菜 (bō cài). Not that I can read it but am sure Google Translate is correct! he he he … Ben
Thanks for sharing the recipe.
I tried making these and they are just fantastic!
[...] Minoo made a side dish to go the Arabic Lentil Soup. It is an amazing Crispy Baked Cauliflower. Accompanying the cauliflower were Kale Chips. [...]
[...] Original source: Chowtimes.com [...]