recipes salad

Spicy Baked Kale Chips

I eat an embarrassing amount of cookies, I have four cookies recipes in the draft section of this blog waiting to be unleashed on the world for some holiday season baking, I have cookies in front of me right now, I will make more cookies tonight before I even start cooking dinner but right now in my oven sits another joyful little snack that I crave almost (almost) as often as cookies.

spicy baked lacinato kale chips
they usually don’t make it to the bowl but this picture is special for the blog

Behold the kale chip. Crispy, crunchy, salty and indefinitely crave-able, kale chips. It’s a snack with a satisfying crunch, a perfect vehicle for any melody of spices and unlike cookies increases my vegetable intake for the day. (It’s not often that I’m going to compare kale to cookies so let’s just roll with it.)

lacinato kale
freshly washed dinosaur kale

My favorite kale to use for this is lacinato kale which is often called dinosaur kale, cavolo nero or tuscan kale. It’s dark nubbly leaves become a canvas for my spicy oil mix and provide just the right audible crunch and texture for a perfect snack.

spine removed lacinato kale
first remove the center spine
chopped dinosaur kale
cut into manageable sized pieces
chili oil mix for kale chips
double down with chili oil and chili flakes


Baked Kale Chips Recipe

  • One bunch of lacinato kale
  • 1 tbsp chili oil
  • 1 tbsp olive oil
  • ¼ – ½  tsp kosher salt
  • 2 pinches powdered ginger
  • 1 pinch powdered galangal
  • ½  tsp red chili flakes
  • a couple turns of black pepper from the pepper mill

Preheat the oven to 350˚F

wash and dry the kale very thoroughly using a salad spinner and or patting dry with towels

remove the center spine by running the knife down both sides of the spine

cut into 1 ½  inch pieces

in a small bowl stir together spice and oil mix

toss kale and spices together in a large bowl just enough to lightly coat the kale (be sure not to drown the kale in oil if you have a smaller sized bunch)

lay out in an even layer on two sheet trays

place in the oven for 15 minutes tossing and rotating half way through

*most chips don’t make it to a snack bowl in my house and are usually eaten hot from the tray

* Note curly kale crisps up very nicely too but be sure to drop the temperature to 330˚F and bake for 12 minutes. Expect browned edges with curly kale.

*this recipe is spicy, to cut the heat factor, reduce the chili oil but leave the chili flakes


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