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Can’t Eat Just One–Crisp Kale Chips

Sep 21 by Chef Hollie Greene Leave a Comment

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SM 9-21 kale chips new final shot

I make it a game each week to come up with a whole host of delicious ways to use up my fresh fall greens–and yes, kale chips are at the top of that list.

9-21 remove rib soak

When it comes to making it easy to use up greens, for me, it’s all about making them too convenient to pass up when I start to refrigerator dive for my breakfast, lunch, or dinner ideas. Try this no waste tip when you come home with your next bundle of kale, collards, or other hearty greens:

  • Give them a good wash: tear off their leaves from the woody stalks and dunk them into a big bowl of water, so that any dirt or organic bugs that have hitched a ride home with them drop to the bottom of the bowl.
  • Scoop them up, dry them in a salad spinner or on a towel, and place them in a sealed container, so they are now ready to be used.
  • Save the stalks for your next soup or saute–they’re crunchy and loaded with nutrients but need a little extra cooking time.

9-21 shot of kale chips on tray

The next time you get a craving for a salty and crunchy snack, don’t forget that kale chips are only 10 minutes away, since you’ve already done the hard work of getting them ready to be cooked. Whether you have the curly variety or the flat one known as dinosaur kale, this green makes a delicious and fun chip that’s so good for you.

9-21 Joyful 12 school project cover image

And if you’ve been making kale chips for years and are looking for a little inspiration for other ways to relish kale, join us as we gear up for National Kale Day on October 7th, 2015. We’ll be joining the National Kale team as they share tips, recipes, and fun ideas for how to get the whole family loving kale and all greens. At JoyFoodly, we’ll also be launching the next phase of our Joyful 12 School Project, in partnership with the national program Wellness in the Schools, making their amazingly delicious and simple Ginger Kale Salad with all 350 children of Lu Sutton Elementary in Novato, California through Food Literacy Cooking Labs. Stay tuned and join us in this kale celebration!

9-21 Week three spinach smoothie with kids

Can't Eat Just One Crisp Kale Chips
2015-09-15 16:40:50
Serves 4
Note on substitutions: we know that you can’t always find flat kale, also known as Dino or Lacinato Kale, so curly kale works great, too. See below for how we alter the recipe slightly depending on which type of kale you use.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. kale, 1 bunch
  2. olive oil, 2 - 4 TBS
  3. salt, 1/2 tsp
Prep
  1. Take 5 minutes to get out all your ingredients, measuring and cooking equipment needed, and place them on a cookie sheet within easy reach.
  2. Preheat oven to 300F.
Prep kale
  1. For flat kale, cut off the tougher bottom part of the stem and leave the upper stem and leaves in tact. This will make a nice big chip. Otherwise, you can pull the leaves off in big chunks on either side of the stem. Be sure to use bigger pieces, as the kale will shrink in the oven.
  2. **If you have curly kale, the stem is tougher, so we recommend you remove it with a knife and then tear the curly leaves apart into bigger pieces.
  3. Wash well in water. Use a salad spinner to dry and then lay them out on paper towels or a clean cloth to get them completely dry. *For curly kale you need to get between the creases!
Cook
  1. Rub kale pieces with 1-2 tablespoons olive oil. This will keep them from burning in the oven and allow them to crisp up.
  2. Line two cookie sheets with parchment paper.
  3. Do not overlap; ensure they all have space in one layer on the cookie sheet.
  4. Bake for 5 minutes and check. You may want to move the cookie sheets around so edges on one part of the tray do not get too hot due to your oven. Cook for about 3 minutes longer or until they just start to turn brown on the edges but not burning! This can happen fast, so remove them and know they’ll keep cooking a little on the hot pan out of the oven. *Note, curly kale can take a little longer to cook so keep an eye on it.
  5. Sprinkle with a pinch of salt and enjoy within the hour. Yum!
JoyFoodly http://www.joyfoodly.com/
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Chef Hollie Greene

Chef Hollie Greene

Founder, CEO at JoyFoodly
Chef Hollie is a vegetable enthusiast and food educator with a mission to transform kids’ relationship with food. Hollie founded JoyFoodly, a San Francisco mission based company, to create a new food culture where kids and families celebrate the JOY of good food together. Hollie is passionate about helping parents feel good about the food they feed their kids.

Read more about Hollie
Chef Hollie Greene

Latest posts by Chef Hollie Greene (see all)

  • WITS Labs Teach Novato School Children how to Dress Up Their Salads - Mar 21
  • Baked Buffalo Cauliflower Wings - Feb 2
  • Get Creative with Healthy Back-to-School Lunches! - Aug 12

Filed Under: Meatless Monday Tagged With: appetizer, fall, kale, side dish

About Chef Hollie Greene

Chef Hollie is a vegetable enthusiast and food educator with a mission to transform kids’ relationship with food. Hollie founded JoyFoodly, a San Francisco mission based company, to create a new food culture where kids and families celebrate the JOY of good food together. Hollie is passionate about helping parents feel good about the food they feed their kids.

Read more about Hollie

Hey, I’m Chef Hollie!

Here at JoyFoodly we help families joyfully eat more fruits and veggies each season. I am passionate about helping parents feel good about the food they feed their kids.

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The information on this website is designed for educational and entertainment purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use the information found on this website to diagnose or treat any health problems or illnesses. Always seek the advice of a physician or other qualified healthcare providers (such as a pediatric dietitian) with any questions regarding a medical condition, nutritional issue or any eating/feeding problem.