Recipes We Love: Kale Chips | Seventh Generation
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Recipes We Love: Kale Chips

Author: robin

The other day, a friend turned up with a huge bunch of kale from the farmers' market and the exhortation to cook it. Turns out that kale, a leafy green form of cabbage, has been unfairly sidelined as a garnish for deli platters when in fact it should be the star of the show. A powerful antioxidant and high in beta carotene, vitamin K, and calcium, kale is also believed to be a good cancer fighter. Now the best part: you can make kale look and taste like dark green potato chips. Here's how: Take 1 bunch of kale Remove and chop the leaves Wash in a salad spinner, and dry thoroughly Place kale on a cookie sheet Drizzle with 1 tablespoon of olive oil Sprinkle with salt and pepper, or just salt Roast at 350 degrees for 10-15 minutes, until crispy. Serve immediately I made this dish for a group of friends, and each one called the next day for the recipe. Do you have a great recipe for kale? Please share it with us! And remember to use Seventh Generation dish soap to clean the cookie sheet. photo: joyosity


PatW picture
The kale I picked up at the grocery store today looks nothing like the photo at the top of this article. It looks more like baby spinach. Does this make a difference? It was all I could find available. I will try the recipe anyway. thanks (can you tell I've never tried kale before)
Candace  picture
LOVE KALE chips KALE anything Okra anything anything greeny beany :)
MelissaC83 picture
Those look awesome! Gotta try!
estrogenbrigade picture
Love kale...and from the above comments, i solved a problem! I made sausage and peppers, and had a Mary moment and forgot to add garlic! So i'm gonna saute the leftover kale from making kale chips with garlic and olive oil and add it to the sausage! Thanq!
jgr picture
I tried your recipe and was pleasently surprised. I now make 2 trays of Kale Chips twice a week. I am a long time vegetarian who turned Vegan about 8 months ago and I have never tried Kale until I saw your recipe. Thanks!!!
slywlf picture
Thanks to all who posted - I cannot get enough kale and am always looking for a good excuse to eat more ;-) I was delighted to see the kale and sweet potato recipe, as it is similar to my favorite method, but enough different to make a change of pace. My method is relatively simple and extremely flexible - less a recipe than a concept. ;-) The day before I want to make this (or that morning if it is easier) I bake 3 or 4 sweet potatoes in the oven (never nuke 'em - they lose nutritional value and never develop that lush sweetness!) and prepare the kale - wash, spin-dry, get rid of heavy stems, tear to reasonable size or roll and cut if doing a huge batch (worth it!). As so many of my recipes do, this one starts with sauteing garlic in olive oil - the method of chopping/mincing and amount is optional - I coarsely chop - lots of it. When it is translucent but not yet crisp add the kale in batches. I don't turn the heat down right away, but let the kale slightly caramelize with the garlic. Then after the first batch cooks down a bit add the next and turn down the heat and cover. When all the kale is in the pot I let it steam itself - no added liquid needed. When it is all limp I add the sweet potato, cubed, and also whatever sausage I have on hand. I've gone full veggie using veggie kielbasa or veggie Italian, but I've also used real kielbasa, real sweet Italian, chicken & apple, Andouille - whatever you happen to like works. When everything is hot through it is ready to serve! If I am using a sausage that needs to cook, rather than just re-heat I add it at the beginning with the garlic. I have also occasionally added the sweet potato at the beginning to let it brown & caramelize a bit - extra yummy! It freezes well and makes a fabulous quick lunch - I've even been known to eat it for breakfast ;-)
plainandsimple picture
About my previous comment above. I store the Kale pieces by stuffing as much as can be stuffed into pint sized containers, much is stored in this way taking up little space.
plainandsimple picture
I look forward to attempting kale chips! I have thus far only preserved kale in 1/2-1" sq. pieces and dried or frozen. I then use these in soups, stews, salads and sandwiches, always with other vegetables. Kale and swiss chard, used this way, are staples throughout the winters.
ledgelara picture
My husband and I have switched to a mostly vegetarian/no processed foods/high-nutrient diet so this recipe fit the bill. My husband was very dubious at first and would only try them after I did. But WOW! We both were was so surprised at how delicious they were. Great with a bean burger! We found the solution to our crunchy, salted cravings. Thank you! (and, yes, I did wash the cookie sheet with 7th Gen Dishwashing Liquid - love that stuff!)
VeggieDiva picture
This is a wonderful soup for this time of year: 2 Tbsp. olive oil 1 large yellow onion, diced 3 cloves garlic, minced 1 12-oz. package vegetarian sausage, preferably Kielbasa-style, sliced into 1" rounds 2 lbs. sweet potatoes, scrubbed, cut into 2" chunks 1 large bag kale, fully washed 1 Tbsp. Cajun seasoning 2 quarts vegetable stock In the largest pot you have, place the olive oil and heat over medium. When the olive oil is warm, put in the next 5 ingredients. Saute' approximately 5 minutes, stirring occasionally, until onions are translucent. Place the kale over the sausage mixture. Sprinkle the Cajun seasoning over the kale. Pour the vegetable stock over all. Bring to a boil. Cover and lower heat to simmer. Simmer 30 minutes, or until potatoes are tender. Serve with a good, dense bread. The amount of servings you get out of this depends on how much kale will fit into your pot, but in my house, I think we get about 6 servings out of it, not counting the bottom of the pot (which I usually have for breakfast the next day). Preparing it a day ahead only improves it.
mehwest picture
I just discovered this recipe and it became an instant favorite. It's easy and tasty. Enjoy! For a lighter version, omit flour and substitute 1 1/4 cups chicken broth for milk. Prep: 10 minutes, Cook: 30 minutes, Bake: 15 minutes. Yield: Makes 8 to 10 servings Ingredients 1 (16-ounce) package penne pasta 1/4 cup butter 1 medium onion, chopped (about 1 cup) 3 garlic cloves, minced 1 pound kale, washed, drained, and chopped 1/4 cup all-purpose flour 1 1/2 cups milk 1 cup shredded mozzarella 1 cup ricotta cheese 2 teaspoons sugar 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 teaspoon red pepper flakes 1/2 cup grated Parmesan cheese Preparation 1. Prepare pasta according to directions. Drain and set aside. Preheat oven to 350°. Lightly grease a 13- x 9-inch baking dish. 2. Heat butter in a Dutch oven over medium-high heat; sauté onion 5 minutes or until just brown. Add garlic, and cook about 1 minute. Reduce heat to medium-low, and add greens; cover and cook 15 to 20 minutes or until greens are tender, stirring occasionally. 3. Sprinkle greens with flour. Cook uncovered, stirring constantly, 1 minute. Gradually add milk, stirring well. Cook 5 minutes, stirring often, until thickened and smooth. Remove from heat; stir in cooked pasta, mozzarella, and next 5 ingredients. Place into prepared dish, and sprinkle evenly with Parmesan. 4. Bake at 350° for 15 to 20 minutes.
toblerone20 picture
I really like the recipe. When I was expecting I used to eat lot of green leafy vegetables. And one day I did got to make Kale curry. Ingredients: 2 bunch of finely chopped kale leaves with soft stems oil 10-15 mustard seed pinch of asafoetida salt 1 teaspoon of coriander powder 1 teaspoon of Garam Masala half teaspoon of red chilly powder 1 teaspoon of turmeric powder 2 tablespoon of corn flour Take oil in pan add mustard seed and wait for it to crack. Now add pinch of Asafoetida in it. Then add Kale leaves and little bit of water and let it cook until leaves start to become translucent.If there is no water add some water. Now add salt,turmeric powder,Garam Masala, red chilly powder and coriander powder. Let it cook until all spices get mixed well with kale. To make gravy thick, take corn flour and mix that with water add this liquid into the Kale. Keep the curry on stove for another 5-7 minutes and then switch off the stove. Serve this curry with paratha and non-fat yogurt. Optional:- You can add little bit of grounded coconut on this curry and mix it well.
jdbaker picture
We love to get our veggies and fruit in smoothies every morning! I use the following to make three 6 ounce servings: 4 or 5 large kale leaves (any type) 1 organic pear (or peach, depending upon growing season) 1 organic banana 4 organic strawberries (substitute another fruit during winter months) 1/2 cup greek plain yogurt 1/8 to 1/4 cup Almond Milk 1 tsp local honey 2 shakes ground cinnamon Chop kale, pear and strawberries in a blender. Add remaining ingredients and "liquify" for 10 seconds. Divide into 3 glasses and enjoy!
Corey Colwell-Lipson picture
Corey Colwell-Lipson
Here's our favorite version: (Always choose local, organic ingredients when possible) Ingredients: One bunch kale (any type) 4 tablespoons olive oil One teaspoon garam marsala, Salt, pepper to taste Preparation: Wash kale, remove stems and cut into 2 inch by 2 inch pieces. Place in a large mixing bowl with olive oil, garam marsala, salt and pepper. Toss kale with spices, evenly distributing spices among kale. Place on an oiled baking pan, doing you best to separate kale pieces so they are not touching. Preheat oven to 350 and bake for 10-15 (or until crispy). Enjoy!
SheBurns picture
These always get rave reviews, I make them in the dehydrator. A friend loves eating them for breakfast. Although I've never tried it, the recipe might be OK to bake. Wash and cut the stems off a bunch of organic kale. Cut into bite size pieces (approx 2"x 2") with kitchen sheers. In a large pan, dress the kale with: 1 Tbs Olive oil 2 Tsp Bragg Liquid Aminos or a good soy sauce 1 Tbs Apple cider vinegar Stir with 2 spoons to coat all the leaves thoroughly (this takes a few minutes, you want them wet so the seasonings stick). Season to taste with: Onion powder (NO salt!) Garlic powder (ditto!) Black pepper Dried Chives Other spices of your choice Stir again to season, then add and stir to coat thoroughly: 1/4 - 1/2 Cup small flake Nutritional yeast (large flake is ok, just doesn't stick as well and is messier) Dehydrate at 95-115F until crispy. As a side note, all of my dogs LOVE eating the raw kale stems. A healthy treat for them, and no waste of expensive veggies!
Sharleen115 picture
My favorite way to make kale is so quick and easy. Just steam the leafy parts (my son likes to help rip up the leaves) for a few minutes, then pour on olive oil, lemon (I use about a half a lemon per bunch of kale) and sprinkle salt. Even my 2 year old loves it. It's also great if you put it through your juicer with a granny smith apple. Go super greens!
Victoria Kostadinova picture
Victoria Kostadinova
We can't wait to try the chips, thanks! Here is our favorite way to eat kale, and you don't even have to cook it! One bunch curly kale, washed and torn off stems into bite-sized pieces 1-2 tbs olive oil 2 tsp tamari sauce Juice of one lemon All of the dressing ingredients can be adjusted to taste. Put the torn kale leaves in a large bowl and drizzle with olive oil, tamari and lemon juice. Scrunch the leaves and dressing with your fingers until the kale begins to look wilted, about a minute. Let the kale marinate covered in the fridge for anywhere from an hour up to a day, or enjoy right away if your kale is especially tender and fresh. Delicious!!!
lgmelcher picture
We make kale chips using a recipe similar to the one in this post, but we sprinkle parmesan cheese on top before baking. We also shake the kale in a bag of olive oil and garlic powder instead of drizzling the oil directly over the kale on the pan. But overall... it's our favorite way to eat kale! Thanks for sharing the idea in the newsletter.
amileecamper picture
We love making Curried Kale with Chick Peas. 1 bunch of kale, washed and separated 2 cans of chick peas, drained and rinsed curry powder cumin coriander coconut milk olive oil Warm the olive oil in a pan and add in 2 tablespoons of curry powder, 1 1/2 teaspoons of coriander, and 1 teaspoon of cumin. Let them warm and mix together. Add in the kale and toss until it turns bright green. Pour in the coconut milk and add in an equal amount of water. Stir and add in the chickpeas. Simmer for 25 minutes. Goes great with rice and naan or even cornbread.