Kale Chips

by BC Farms & Food  -  Permalink
November 14, 2020


Parmesan Garlic Kale Chips  •  Ginger Basil Kale Chips  •  Tahini Lemon Kale Chips  

Baked kale chips with Parmesan and garlic recipe. bcfarmsandfood.com

Is the Kale Trend Over?

A few years ago when kale was all the rage, kale chips became an instant classic—a healthy snack food to make in minutes. The kale trend has subsided, but as winter comes on each year, we’re reminded why this hardy vegetable became so popular in the first place.

Kale is the quintessential winter vegetable, able to withstand cold temperatures better than just about any other crop. Stroll through any local garden or farm on a freezing day and you’ll see this hardy green thriving in the chill or pushing up under cold frames. Not only is kale able to survive winter weather, it actually becomes sweeter after a frost.

What’s more, these leafy greens are loaded with good nutrition. Rich in vitamin A and vitamin K, kale is also a source of vitamin C, folate, calcium, phosphorus and magnesium.

So, even though the trend is over, I guess this is why people continue to ask for the recipe for these vegetable chips. Below is the basic Parmesan Garlic Kale Chips recipe, and two new flavour variations: Ginger Basil, and Tahini Lemon. Enjoy!

Parmesan Garlic Kale Chips

3 cups kale, washed and completely dry
1 tablespoon olive oil
1 clove garlic, minced
1/4 cup grated Parmesan cheese

Rinse the greens and spin in a salad spinner, or pat lightly until completely dry. Choose baby kale, or if using large leaves, remove the spines and tear the leaves into chip-size pieces.

Sprinkle or mist oil over the greens. Add minced garlic and gently toss until well distributed.

Place the chips evenly on a cookie sheet. Sprinkle with grated cheese, and salt and pepper to taste.

Bake at 350º F (175ºC) for 7 to 8 minutes until the cheese is melted and the chips are crisp, but not brown.

Serve as a finger food or warm salad!

Flavouring Options for Kale Chips—Two Variations
Follow the basic mixing and baking instructions in the recipe above, using these ingredients:

Ginger Basil Kale Chips

3 cups kale
2 tablespoons mayonnaise
1 teaspoon ginger root, peeled and minced
1 tablespoon fresh chopped basil leaves (about 12 leaves)

Tahini Lemon Kale Chips

3 cups kale
1 tablespoon olive oil*
2 tablespoons tahini*
1 tablespoon lemon juice*
1 large clove garlic, minced
dash of cumin

*Whisk together the olive oil, tahini and lemon juice to a smooth consistency before adding the kale and garlic.

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