Best Roasted Kale Chips Recipes

ROASTED CAULIFLOWER WITH KALE CHIPS AND CITRUS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Spread kale on the baking sheet. Drizzle 1 tablespoon olive oil on top. Coat with Parmesan cheese, red chile pepper, oregano, and salt.
• Bake in the preheated oven until crisp, 15 to 20 minutes. Transfer to a plate.
• Heat butter in a small skillet until melted and starting to brown, about 5 minutes. Stir in bread crumbs. Remove from heat.
• Slice cauliflower into 1/2-inch "steaks". Rub 1 tablespoon olive oil and chipotle spice rub on top.
• Heat a large skillet over medium heat. Add cauliflower; cook and stir until browned, about 2 minutes per side. Transfer to the baking sheet.
• Bake in the preheated oven until just tender, about 15 minutes.
• Place cauliflower steaks on a large serving platter; top with crisp kale and orange.
• Whisk remaining 1 tablespoon olive oil and vinegar together in a small bowl. Drizzle over orange. Sprinkle bread crumbs on top.

DRY RUBBED PORTERHOUSE STEAK WITH BAGNA CAUDA SAUCE, ROASTED CAULIFLOWER, PORCINI HASH AND POACHED EGG, AND TUSCAN KALE CHIPS

Steps:

• For the steak: Preheat the oven to 450 degrees F.
• Combine the salt, sugar, porcini powder, pimenton, garlic powder and cayenne pepper in a bowl, using your fingers to make sure all the ingredients are evenly distributed. Rub the outsides of each steak generously with the rub, and then let sit 20 minutes. Preheat a grill pan over medium-high heat.
• When the grill pan is very hot, cook the steaks until well charred on both sides. Transfer to a sheet tray in the oven, 5 minutes, and then remove and let rest in a warm spot, 10 minutes. Cut the steaks off the bones, and slice on the bias across the grain.
• For the bagna cauda sauce: Heat the olive oil, red pepper flakes, anchovies and garlic in a medium saucepan over medium heat and cook, 10 minutes. At the last minute before serving, whisk in the butter, 2 pats at a time, waiting for the butter to almost melt before incorporating more. Spoon the sauce into ramekins.
• Drizzle the steak with extra-virgin olive oil and serve immediately with the Bagna Cauda, garnished with parsley. Plate the Porcini Hash topped with a poached egg and Roasted Cauliflower, and stack the Tuscan Kale Chips on a plate. Serve alongside the steaks.
• Preheat the oven to 450 degrees F. Toss the cauliflower with olive oil and season with salt. Spread out on a sheet pan and roast until the cauliflower is golden and tender, 10 to 15 minutes.
• Preheat the oven to 450 degrees F. Place the kale in a bowl, drizzle lightly with olive oil and season with salt and pepper. Toss to evenly coat the leaves, and then arrange in a single layer on a baking sheet. Bake until just crisp, about 8 minutes.
• Heat the olive oil in a large saute pan over medium-high heat. When the oil is hot, cook the mushrooms until golden brown, about 8 minutes, and then pour in the white wine and reduce until evaporated. Season with salt and remove from the heat.
• Bring a large pot of water to boil. Add in the white vinegar and reduce to a simmer. Carefully break and add the eggs and poach, about 3 minutes. Remove from the water with a slotted spoon or spider, drain slightly over the water, and tap on a paper towel to remove any excess water. Sprinkle lightly with salt.

CRISPY SOY ROASTED KALE CHIPS

Steps:

• Preheat the oven to 300 degrees F. Line two baking sheets with parchment paper.
• Whisk the sesame oil and soy sauce together in a large bowl until the mixture looks creamy. Add the kale and toss to coat.
• Lay about half of the kale out on both baking sheets in a single layer, leaving a little room between leaves. You will need to bake them in batches. Bake in the middle of the oven 6 for 7 minutes, then rotate the sheets and bake until the kale is crispy, another 6 to 7 minutes. Gently transfer it to a platter to cool. Repeat for the remaining kale. Serve once cooled.

ROASTED KALE CHIPS

Steps:

• 1. Preheat oven to 300°F (150°C) Note that the 50-minute cook time refers to three batches of kale, each batch taking about 16-17 minutes. Rinse kale leaves to remove dirt, dust, etc. and shake or spin dry. Kale doesn't hold water the way lettuce does, so shaking is usually sufficient. You can use chopped kale, but it needs to be "large" pieces, not finely chopped.
• 2. Lay the kale leaf face down on a cutting board and cut close to each side of the thick stem. (See photo.) Stems are usually discarded, but you can also cut them into 1-inch lengths and roast them, too, if you want. I like the roasted stems, but most people prefer the leaves. If you are using chopped kale, you can trim the leafy parts off the stem pieces.
• 3. Cut or tear the kale leaves into chip-sized pieces. I try for approx. 2-inch squares, but smaller is OK, too. Two large leaves are about the right amount for one large cookie sheet. One bunch of kale will be good for about three cookie sheets' worth.
• 4. Pile the cut kale from two leaves onto the cookie sheet, then drizzle olive oil onto the pile. Not too much oil, though. They should not be soaked. Shake salt and pepper onto the pile. Using clean hands, mix the pile of leaves to coat them evenly. Spread the coated kale onto the cookie sheet in one layer. It won't be a flat layer. See photo.
• 5. Bake in preheated 300°F oven for 16 minutes. Check at 15 minutes - if the kale is turning brown, then use less time for the next batch. If the kale is bright green, then give it an extra minute. While the first batch is cooking, prepare the next batch on a second cookie sheet.
• 6. Once out of the oven, let the chips cool and then carefully put them into a bowl or other container. They are quite crisp, and will stay crisp for several days.
• 7. If you are in a hurry, use a 350°F oven and 9-10 minutes. Watch the kale, though, because it quickly goes from done to scorched.
• 8. Use cajun seasoning for spicy chips, cayenne for hot chips, maybe even a little grated parmesan cheese for Italian chips.

CRISPY SOY ROASTED KALE CHIPS

Steps:

• Preheat the oven to 300 degrees F. Line two baking sheets with parchment paper.
• Whisk the sesame oil and soy sauce together in a large bowl until the mixture looks creamy. Add the kale and toss to coat.
• Lay about half of the kale out on both baking sheets in a single layer, leaving a little room between leaves. You will need to bake them in batches. Bake in the middle of the oven 6 for 7 minutes, then rotate the sheets and bake until the kale is crispy, another 6 to 7 minutes. Gently transfer it to a platter to cool. Repeat for the remaining kale. Serve once cooled.

HONEY-ROASTED PEANUT BUTTER KALE CHIPS

Steps:

• Preheat the oven to 325 degrees F. Line 2 large baking sheets with parchment paper.
• Whisk the peanut butter, oil and salt to taste together in a large bowl. Add the kale and gently massage the peanut mixture into the kale leaves.
• Transfer the leaves to the prepared baking sheets and arrange in a single layer. Bake until the kale is golden, 15 to 20 minutes, rotating the pans about halfway through the baking time. The kale will finish getting crispy as it cools. Serve and enjoy!