Kale Chips
Or Cowboy Kale Chips as we like to call ’em!
The key to a crunchy chip is patience : They need to be cooked at a low temperature, and cooled completely before storing.
While these chips are delicious, if anyone tries to tell you that they are just as good as potato chips, they are full of bologna. They are not like potato chips, nor are they a substitute for chips, they are just a delicious way to eat kale, alright?
Kale Chips
Ingredients
- 1 large bunch kale (7-8 stems of large winterbor kale) washed and stems removed
- 2 tbsp olive oil
- 8 tsp dried parsley
- 4 tsp dried onion flakes
- 2 tbsp dried dill
- 2 tsp garlic powder
- 2 tsp sea salt
- 2 tsp dried chives
- 1 tsp onion powder
- 1/2 tsp pepper
- 2 tbsp nutritional yeast
Instructions
- Preheat oven to 225 F
- Wash and remove stems. Dry thoroughly. Tear kale into pieces and place in a large bowl.
- Blend all spices in a blender or food processor.
- Add olive oil to kale and mix. Add spice mixture and mix by hand, ensuring the kale is evenly coated.
- Place kale on 2 baking sheets, making sure it is evenly spaced, and not overlapping.
- Bake until kale is crispy, about 50 minutes, tossing the kale every 15-20 minutes. Allow to cool completely before storing
Recipe Notes – Kale Chips
We grow our own kale here on the farm. This year we ordered winterbor kale from West Coast Seeds, as it’s a hardy variety perfect for enduring our cooler Canadian climate.
Spices for this recipe were delivered to our door by Well.ca (yes, they deliver to our very rural farm!) we ordered our parsley, dill, chives, and nooch (nutritional yeast) for this recipe.