Want a chip? Have a whole bowl.
December 11th, 2009
During my training at the Institute for Integrative Nutrition in NYC, I learned from those at the forefront of nutrition science – people like Andrew Weil, Sally Fallon, Walter Willett, and Mark Hyman. Seriously smart stuff.
But I also learned a ton from my fellow classmates. And I gotta say, one of the most amazing things I learned was this kale chip recipe, I swear! These are awesome. No matter what diet you follow, there is always room for eating more dark, leafy greens. They’re great for detoxifying your body, aiding digestion and improving your mood. Plus, dark leafy greens are a good source of calcium. Who knew?
Would you believe me if I told you my husband (who prefers Twizzlers and Root Beer) downs a whole head of kale when I make these? It’s the darn truth. Kale chips are one of my favorite recipes to give to my clients. I even brought them to my family’s Thanksgiving and everyone, including my grandfather and little cousins, ate ‘em up. A real winner we’ve got here.
You’re chomping at the bit, I can tell. No worries, the recipe is just moments away. Let me first tell you why kale chips represent healthy eating to me:
1. They are real food. The only processing this kale undergoes is in your kitchen.
2. Kale chips taste delicious, as real, healthy food should.
3. They are quick and easy. Healthy eating is not about slaving away at the stove.
4. No sugar. Enough said.
5. They’re cheap. A head of organic kale costs $2.50. It’s proof you don’t have to spend $99 on Maca powder or some kind of prepackaged frozen diet meals to eat healthy.
So that’s basically my theory on eating well. Real, delicious food that’s accessible to everyone. Rock on. Ready for the recipe?
Sesame Kale Chips
1 head of kale
2 Tbl. toasted sesame oil
1 Tbl. umeboshi Plum vinegar (find it in the asian section)
2 Tbl. sesame seeds (try to find unhulled)
Ground black pepper, to taste
If you prefer more simple ingredients, olive oil with salt and pepper does the trick! Or add parmesan, or crushed red pepper, or…
1. Rinse kale leaves and shake dry. Tear leaves into chip-sized pieces. Reserve the stems for another use, like vegetable stock.
2. In a large bowl, combine kale pieces with oil, vinegar and sesame seeds. Mix with your hands – it’s easier!
3. Preheat oven to 350F. On two large cookie sheets, spread out kale leaves so they are mostly not overlapping. Grind fresh black pepper on top.
4. Bake for about 7 minutes. Flip and move chips around to cook evenly. Bake another 7 minutes or so. They should be crispy.
Careful to not overcook – they’ll go from crispy to burnt very quickly! But I like the burnt ones too.
I’d be so grateful if you’d take a moment to review this post on StumbleUpon or Twitter. Spread the kale chip love!
This post is part of Fight Back Fridays.
i’ve never heard of kale chips like this, good idea! just with olive oil and salt. the Tuscan kale is my favorite. i really like it stirred into pasta with some fresh ricotta or in miso soup!
December 11th, 2009 at 4:06 pmI love kale chips so much! They’re my favorite blogworld discovery.
December 11th, 2009 at 4:39 pmI agree! Kale chips are the best! I usually do olive oil and salt, but I am going to try your version next time.
December 11th, 2009 at 4:45 pmI have made these before with different spices… I think I put a little oregano in the mix! They are SO good. Next I want to add cumin!
December 11th, 2009 at 5:08 pmI am going to try to cook these again. Yours were sooooo delicious. Now how ’bout a recipe for Kale Chex Mix?
December 11th, 2009 at 7:01 pmHi Michelle – I love these too! I use olive oil, salt and pepper and I just toss it all together with my hands on the pan, I skip the bowl and the extra washing.
Do you think it would work with ghee? I’ve heard olive oil isn’t good at high heat.
Last time I made these I also roasted diced sweet potato and mixed that and the kale chips with wild rice and quinoa. It made a big pot that I ate all week. Before reheating I pour a bit of coconut milk over it to add moisture and some good fat. YUM!
December 12th, 2009 at 9:13 amI adore kale chips!! And making your own is so much more economical than buying them (the raw ones here go for more than $12 a bag!!). Re: your comment on my blog–I am not a fan of xylitol. To me, it’s a chemical that has to be made in a laboratory, even if it IS “derived” from natural substances. I prefer my stevia straight (no ice, though, thanks)
December 12th, 2009 at 9:50 amSounds easy enough! Thanks.
December 12th, 2009 at 3:55 pmHOORAY for kale chips!!!
I have my simple recipe too
http://balancedbites.blogspot.com/2009/09/easy-recipe-baked-kale-chips.html
YUMMMM!!!
Diane
December 12th, 2009 at 7:58 pmI always tell my clients to make kale chips, but I have not made the time to make them in the last year or so. I love having such an inspiring diva remind me of simple staples.
December 14th, 2009 at 11:29 amI accidentally made my kale crispy once and surprise! I loved it! I will definitely have to try your yummy recipe. I can imagine the plum vinegar is amazing with the kale!
December 14th, 2009 at 1:55 pmI cannot believe I haven’t tried making kale chips yet!! They are all over the blog world!
This is where you got me though: “..my husband downs a whole head of kale when I make these.”
I wanna make my bf do that too.
Thanks!
December 14th, 2009 at 4:35 pmGreat stuff — I actually had something like these at a restaurant in Provincetown, MA called Napi’s, and they were delicious. It’s a very kale-oriented place — they’ve got kale soup and I think bread as well.
December 14th, 2009 at 5:45 pm@michaela – I love Tuscan kale too. But I haven’t had much luck using it for chips – have you tried? The texture was different!
@Daria – We’re all members of the we love kale club, aren’t we?
@fresh365 – lemme know if you like them!
@Rachel – cumin sounds yummy! Maybe with ghee instead of oil?
@Amy – I’m workin’ on it
@SCB – it’s a good point, I’m sure ghee would be terrific! You’re right that olive oil should be kept at low temperatures, but I don’t know if 350 is too high. Have yet to see specifics on that. Sesame oil generally is better at med/high heats.
@Ricki – I know I’ve seen how pricey they get in bags online, but have never even found them in the stores around here.
@Vered – Hope you like them!
@Diane – Maybe you can chime in on SCB’s question about heating olive oil. Is 350 too high? Worried about free radical creation at high temperatures, but I’m not sure what’s too high.
@Mary – A staple, yes! haha you’re too nice to me.
@theUngourmet – Accidental kale chips! Love it.
@Alex – Let me know how you bf likes ‘em
@Chris – I’m very kale-oriented myself, sounds like my kind of place though I’ve never been to Ptown!
December 15th, 2009 at 8:53 amHi Michelle, I’m a new follower of yours, thanks to Diane! I included Kale Crisps in my blog this year, too: http://zestforlifetoday.blogspot.com/2009/10/jonesing-for-something-sweet-rich-and.html.
Thanks for your good work! yay for IIN.
December 15th, 2009 at 10:46 pmOne other great thing about kale chips: they squelch a sugar craving right in its tracks.
December 17th, 2009 at 3:49 pmOkay, we didn’t think kale chips could be ANY better…they CAN! If you make homemade almond milk…save the meal and dehydrate it! Then, before you bake your kale chips, sprinkle a bunch on them- then bake! They come out with more texture and they’re AWESOME!!! LOVE LOVE LOVE. Okay, had to share
Hooray for kale chips!
December 17th, 2009 at 11:35 pmDiane
CHEK Certified Holistic Lifestyle Coach & Holistic Nutrition Educator Student at Bauman College
http://balancedbites.blogspot.com
I love kale chips; I make these at least twice a week…Great post!
Happy Holidays.
Best,
The Healthy Apple
December 25th, 2009 at 11:54 am