Here’s a crispy, crunchy snack that’s perfect for afterschool or really any time. Kids love kale chips – so this is a really fun recipe to make with your little ones. Older children can probably make this recipe themselves with a little supervision. Kale chips shrink up A LOT when cooking – one of our big kale bundles will probably yield enough for a snack for 3 – 4 people. You can use any variety of kale we grow for your kale chips. I used curly kale the big bushy leaves held onto the spice mixture nicely.
Start by mixing up a batch of everything bagel spice (you can also order it online, but it’s very easy and inexpensive to make). As you can see, we made a big batch and saved the rest for other recipes. Check out all of our ideas and the recipe, here. We have a few quick tips for making great kale chips.
Start by removing the kale stems, keep the leaves as big as you can, they’ll shrink up a lot in the oven. I like to fold the leaves in half, then slice out the stem. Once the stems are removed thoroughly wash and dry the leaves. The very best tool for this is a salad spinner. You can also use a clean, dry dishtowel to gently squeeze out any extra moisture. Toss the leaves with the oil first, then add the spices. Bake the kale leaves low, and don’t remove them from the oven until all the moisture is baked out of the leaves. You might have to add a few minutes to the timer once or twice. Watch carefully, and let the kale chips cool so they are crispy and crunchy when you eat them. Best enjoyed immediately!
Everything Bagel Chips
1 bunch of kale, stems removed, leaves in large pieces
For each 8 cups of Kale Leaves:
1 Tablespoon olive oil
1 – 1 1/2 tablespoons everything bagel mix
Preheat oven to 250°F Wash and thoroughly dry kale leaves. Kale bunches vary in size, so carefully measure the leaves in a large measuring cup. Don’t pack the leaves. Place in a bowl and drizzle the oil over the leaves. Use your hands to evenly distribute the oil over the leaves. Sprinkle the everything bagel spice mix over the leaves, and toss to coat the leaves. The spice mix is very salty, so use less if you don’t enjoy salty snacks. Spread the kale leaves into an even layer over in 2 baking sheets (you may have to do this in batches). Bake kale leaves for 20 – 30 minutes. Turn the pans at 10 minutes. Leaves should be darkened, and crisp when you remove from the oven. Cooking time will vary based on your oven.
Everything Bagel Spice Mix (adapted from The Cooking Channel)
2 tablespoons sesame seeds, toasted
2 tablespoons poppy seeds
1 tablespoon dried minced or flaked onion
2 tablespoons dried granulated or minced garlic
1 teaspoon kosher salt
Combine ingredients in a bowl. Mix thoroughly, then store in a jar with a tight-fitting lid for up to 3 months.
(a double batch stores well)
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