{Spicy Kale Chips}

Wednesday, March 31, 2010

I made these one time and it was enough for husband to confess he was addicted. Consider yourself warned.


1 bunch of green kale (you can use purple, but we prefer green)
1 TBS of extra-virgin olive oil
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/4 tsp curry powder
fine grain sea salt to taste


1. Pre-heat oven to 300° and spray two baking sheets with Pam.
2. Thoroughly wash kale and tear into bite sized pieces while discarding stems. Place in a salad spinner and dry well.
3. Combine olive oil, coriander, cayenne, and curry powder into a small dish and whisk together.
4. Transfer kale to a large bowl and drizzle the olive oil mixture over it. Toss with your hands until all the leaves are evenly coated.
5. Spread the kale in a single layer onto the baking sheets and place in the oven for 18-20 min, turning once halfway through baking. The kale is done with it is crispy and slightly brown around the edges.
6. Lightly sprinkle with salt and begin to devour. Nom nom nom ...

Original recipe inspired by Nutrition to Kitchen.


Cal said...

Made these tasty tidbits this week...Em, how do you store them so they don't get "chewy" or do you even have this problem...maybe it's the altitude...maybe CO doesn't like me to cook the Kale and is challenging me to eat it raw...UGHH...i hope not!!!
SO stoked for your blog. I admitted to TImbo that I have talked you for the past year!!! You guys are too presh.

Cal said...

and by "talked" i mean stalked...:)

Tim & Em Loerke said...

cal, thanks for your sweet comment! it's almost as cool as seeing the avett bros at boulder theater :) btw, did they play laundry room? it's my fave.

re: kale chips, we've honestly not had to worry much about storing them since they usually get eaten within hours of coming out of the oven. i did try once to cover them with syran wrap while they were still warm. fail. we typically just leave them out in a bowl on the counter so they get snacked on throughout the day. i've heard of people storing them in the fridge once they've completely cooled, but haven't tried this yet. on a side note, i've noticed the less olive oil i use the less soggy they get. hope this helps!

Wendi said...

ditto with the olive oil, the less, the better crunch effect and ease of storage. em, obviously we finally tried them, and I had to alter the spices a bit, as the first batch blew my mouth completely out. not right away, it was more of a delayed effect post chewing. skipped the curry and cayenne altogether and subbed in cumin and Pepperman for the next batch. a true revelation. :)

Todays Letters said...

wendi, so glad you tried them! this recipe does have a bit of a delayed kick. we made more this afternoon and i think we've finally figured out the right spice/oil ratio. husband likes them H-O-T. somehow they still manage to disappear after about 3 hours. xoxo

Kristin said...

Ok, just made them . . . so easy but sad that I think I put too much spice and salt on them. Find myself drinking a glass of water ever few bites! So will try again, and ease up on the spices. Thanks for the recipe....great way to get your kale in!

Today's Letters said...

yeah laughlin! you are so brave! hopefully you'll get the hang of the spices after a couple of more batches. we're still addicted.

Tia B said...

You should def try using coconut oil instead of olive oil and cut back on your spices. The only spice I use when I use coconut oil is salt and they taste amazing!

Today's Letters said...

tia, to each his own with spices! we like them but will def try making these with coconut oil :)

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