Out of the garden and into the oven: kale chips

March 22, 2012 § 3 Comments

When I first heard about kale a few years ago in Ruth Yaron’s book Super Baby Foods, I was convinced our little girl could benefit from some super-porridge. We started buying kale, which we would cook up with lentils, oatmeal, and cheese. It made for a great baby breakfast, which she ate daily for many months.

We were also starting to get interested in growing our own food, and learned that leafy greens would grow well in our foggy SF microclimate. We decided to give it a try, and are now in our second successful season of growing lacinato (dinosaur) kale from seed.

One way we love to use our kale crop is to make it into chips. I heard about it through a friend’s blog.

They have since become a favorite in our home.

Here’s our how-to.

Get a bunch of kale. Lately we have been going out and picking a pile of kale leaves from our winter garden.

My sweet girl loves helping with the harvest.

Wash the kale and lay it out on a baking sheet. Spray the leaves with olive oil. Sprinkle with kosher salt. Bake at 275 for maybe 20 minutes, or until the leaves are nice and crispy.

Let cool. Then enjoy.

The whole family loves them. Highly recommend.


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§ 3 Responses to Out of the garden and into the oven: kale chips

  • alinna says:

    the curly kale is particularly delicious if you’re growing any this year.

  • jb says:

    Any idea why my kale chips turn out soggy? do you put your kale in a spinner or pat them dry?

    • marciamallow says:

      Hmmm…maybe they just need a little more time in the oven? Or maybe a higher temp? I don’t spin or pat mine. I wash them, shake excess water off, and spray them with olive oil. They are usually still a little wet, but the moisture disappears in the oven. Hope it works out! Let me know!

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