March 10th, 2009

Kale Chips

I first made kale chips after attending Supper with Strangers when one of the strangers (Karen) told me about a friend of hers who makes them. She didn’t have the recipe, so I made one up. (Tossed kale with olive oil, sprinkled with lemon juice and salt, baked until crispy.) Isaac loved them. But that was in November, before his taste buds started to “shut down“. Mike and I loved them too, though I have to admit they weren’t perfect.

I forgot all about kale chips until the other night, when Mike and I ate at Blue Hill New York for the first time since Dan Barber opened Blue Hill Farm. I love, love how the menu has evolved to reflect their deep relationship with the farm. One (of many) examples: we were brought, compliments of the chef, a wooden block with nails that speared lemon-spritzed, farm-fresh vegetables and held up perfectly fried pieces of potato and kale. KALE CHIPS!

A little digging online has disabused me of the notion that I am a snack food genius. Apparently kale chips are pretty popular. And so is the recipe I used this time around. Seems cider vinegar is the way to go. It took care of the slightly less-than-perfect flavor of my November batch.

In the spirit of full disclosure… sigh… Isaac did not like these this time around. But I’m sure it has nothing to do with anything rational like FLAVOR (see, Schrambling might be onto something–ha!). Just more picky phase fallout. I had people over and everyone raved. These are worth making–they don’t take long and if your ChowBaby doesn’t want them, you will.

Kale Chips
(can be served to kids 10+ mos)

1 bunch organic kale, torn into 1-2″ pieces*
3 tbsp organic olive oil
1 tbsp organic apple cider vinegar
salt

1. Preheat oven to 400 degrees. Whisk oil and vinegar and toss kale in the dressing until thoroughly coated.

2. Line a baking sheet with parchment paper. Place kale on sheet in a single layer and sprinkle with salt. (Keep salt to a minimum if feeding early eaters.)

3. Bake for 15 minutes or so, until crispy. Enjoy.

*UPDATE: I finally got a chance to poke around the sites that posted this recipe (THANK YOU!) and noticed a couple of comments about the size that I suggested for the kale pieces. It brought a type-o to my attention! I originally published 1/2″ pieces when I meant 1-2″ pieces. Ooops! Sorry.

13 Responses

  1. michelle says:

    these look so delicious i can’t stand it!

  2. Christina says:

    Im a huge fan of Kale Chips. I made this recipe last summer after seeing Michael Pollan (author of In Defense of Food, The Omnivore’s Dilemma, etc…) His recipe was really simple and very delicious. He also mad an AMAZING flig leaf wrapped Salmon recipe which was to die for and finally gave me a use for the leaves that were falling off of my fig tree. Try it, it is soo simple yet so delicious, the way food is intended to be eaten.

    heres the link to his recipe:

    http://www.marthastewart.com/recipe/salmon-wrapped-in-fig-leaves

  3. stacie says:

    Fig tree! In NYC! I love it. Do you have any idea where to get fig leaves if you don’t have a tree? I just called Titan Foods in Queens (the largest greek food market in NYC) and they don’t sell them! I’m so surprised.

  4. Christina says:

    I LOVE TITAN!!!! Especially when you pronounce it the correct way-LOL!! Anyway, no, I have no idea but I will gladly send you some. Remember, James and I are old school Brooklyn Italian’s and every self respecting Italian on our hood has a Fig Tree. Ours isn’t all that big yet which means we haven’t reached our full brooklyn-Italian status just yet. James also has the wooden grape crusher for the wine (he is way more interested in being a little old Italian man than I am-LOL). They have sorta adopted him. HAH!

    P.S. The fig leaves lend this nice soft coconutty (word? LOL) falvor to the fish, it’s really lovely especially with a nice wild piece of salmon. And it looks soo pretty! YAY Michael Pollan! YUM!

  5. Jessica says:

    whoa- this just might make it here at home with the kids.

  6. [...] Posted in Daily life, Food, Recipes at 11:03 am by LeisureGuy This recipe sounds very tasty: Kale Chips adapted from Stacie Billis at ChowMama.com [...]

  7. Rosie says:

    I made this yesterday and it was delicious. Thank you so much for the recipe and for the great website. I stumbled upon your blog after reading a Daily Candy post and can now add this to my list of daily food blogs. My duaghter just turned a year old and hubby and I are determined too offer her as many food choices as possible with the hope that something sticks. She took down a few chips but I ate the most by far. Keep up the good work and thanks again!

  8. stacie says:

    Thanks, Rosie! So glad the kale chips worked out. I *just* updated the post after realizing that there was a type-o. I wrote 1/2″ pieces when I meant 1-2″ pieces (which, perhaps, was obvious from the photo). Either way, so happy we can serve up some inspiration for your family!

  9. Thanks for posting – I’ll have to try using vinegar next time!

  10. [...] The Kitchn and came across a recipe for Kale chips. NOW we’re cookin with gas. Image via chowmama. ▶ Comment /* 0) { jQuery(‘#comments’).show(”, change_location()); [...]

  11. [...] chips may not be subtle, but they are fun to eat! Try Kale Chips or experiment with carrots, sweet potatos, [...]

  12. [...] you have a mandolin, these are especially easy to make. As easy as my Kale Chips, another favorite snack recipe, also made extra delicious with the addition of a little cider [...]

  13. [...] bounty of Spring is to make homemade veggie chips. And I’m not just talking about ubiquitous kale chips. You can turn nearly any veggie into a chip with nothing more than a knife, some olive oil and an [...]

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