Kale Chips – Basic and Greek variation

Kale chips are so quick and easy to make, I just don’t understand why anyone has to purchase them from market. Ever since I started making kale chips at home (which is not very long time ago), my hubby is a happy man ;). He likes snacking and readily available kale chips gives him a crunchy and healthy option to munch on.

I don’t need to mention the health benefits of Kale and emotional benefits of munching :). All you got to know is, you can make these in less than 30 minutes, out of which the last 20 minutes can be spent reading a book. Yup! All it takes is 10 minutes of prep.

I agree, Kale chips do take some time to grow on you. It’s a adaptive taste. For those of you who already eat them have already cleared this hurdle. For my curious new kale fans, Hang on there! You will start liking it soon 🙂

After making my first batch of basic kale chips, I cannot help but think of all the variations I can do to make them even more interesting. With million ideas blooming in my mind, I will start sharing with the basic version and also a little variation with Sumac.

Don’t forget to read the tips at the end of post.

Kale Chips (Basic)

Ingredients

• 2 cups Kale pieces (packed)
• 1/2 tsp olive oil
• 1/4 tsp Salt (or as per taste)

Procedure

• Preheat the oven at 225 F.
• Cut out the stem from Kale leaves and make around 2 inch squares pieces.
• Add 1/2 tsp olive oil, salt and toss.
• When evenly coated, spread on baking sheet.
• Bake on top shelf for 20 minutes

After 20 minutes you will have freshly baked kale chips to serve.

Greek Variation

The basic idea remains same, I have used sumac to add a little bit of middle eastern flavoring and removed salt entirely to let the natural kale flavors come out.

Ingredients

• 2 cups Dinosaur Kale pieces (normal kale will do too)
• 1/2 tsp olive oil
• 1/8 tsp sumac
• Salt (optional)

Procedure

• Preheat the oven at 225 F.
• Cut out the stem from Kale leaves and make around 2 inch squares pieces.
• Add 1/2 tsp olive oil, 1/8 tsp Sumac and toss.
• When evenly coated, spread on baking sheet.
• Bake on top shelf for 20 minutes

So what are you waiting for? Buy some kale and give it a try. Don’t forget to share your experience with me.

Tips –

• Mine was done in exactly 20 minutes, cooking time may vary because of oven or quality of kale
• Don’t go for browning, they will taste burned! Right amount of baking will keep them green , without turning brown
• They do taste great without salt as well, do give it a try
• If you are using salt, keep in mind that a little amount will go a long way.
• You don’t need to turn them half way through, they will be evenly baked even without turning (keep on top rack)

Happy Munching! 🙂