Try Something New: Kale Chips – Two Ways

Kale Chips - Two Ways

No…I am not going all “healthy” on you…although I could use a bit of healthy eating right about now. Actually, I was recently checking out some recipes online when a recipe for Kale Chips caught my attention. For some reason (likely the description of how tasty and “Southern Style” these chips are), it seems that Liz at  had me hooked! I have heard from numerous people that kale chips do not taste “healthy”, rather they taste like whatever flavors you apply to them combined with a satisfying crunch. I knew I had to give these a shot. 

I tried the kale chips two ways….Liz’s “Southern Style” Kale Chips, and then one more personal recipe for a Garlic Spiced Kale Chip. I gotta say….both were pretty tasty. Now, these are not a replacement for potato chips. How can you compare potatoes to kale? No, these kale chips are a treat all on their own. They have the crispy texture you are looking for but have the great taste of the spicy kick of Liz’s recipe or the garlic flavor of my take on Liz’s inspiration. Maybe I should combine the two flavors into one…Hmmmmm.  

Whether you choose the spicy or the garlic kale chips, give these Kale Chips a try. Don’t be afraid…they are a perfect unique snack that will really surprise you! Now that I think about it more I could see these kale chips crumbled on top of soup, served with a soft and creamy cheese, or maybe tucked into a grilled cheese and tomato sandwich…guess I have more kale chips to make!

Kale Chips – Two Ways Recipes

Recipe #1: Liz’s “Southern Style” Kale Chips

Recipe #2: Garlic Kale Chips


8 Cups Kale

1 Tbsp Olive oil

1 tsp Garlic Powder

1 tsp Onion powder

1/2 tsp Salt

1/4 tsp Black Pepper

  1. Preheat oven to 350 degrees. Line sheet pan with parchment paper.
  2. Remove stems from kale. Tear into very large pieces (chips will shrink considerably). Wash kale. Dry in salad spinner or with paper towels. It is important that kale is fully dried.
  3. In large bowl, add kale, oil and seasonings. Stir to coat evenly.
  4. Add kale to parchment lined sheet pan in a single layer.
  5. Bake in batches until edges are slightly brown, about 8 minutes. Start checking your chips at about 6 minutes. Do not allow to overcooks – these chips go from perfectly crisp to burnt in seconds.

4 responses

  1. Mmmm….garlic! Love this! We’re declaring Kale Chip Week Sept. 24 (why? because we want to!) and are going to feature this on our Facebook page and link here so people can see how you made it, and your lovely photography. If you wish, come LIKE us on Facebook for more recipes and tips on greens like kale, chard, beet, mustard, turnip, collard, escarole, dandelion and other green leafies.

    –Your friendly Southern California farmers at Cut `n Clean Greens

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