How to Make Kale Flakes (or What To Do With Those Kale Chips).

Written by Diana - October 5, 2011 6 Comments

Snack Chips with lower cholesterol.

We love our home made salsa, but with salsa comes chips. Not the baked chips, those good all natural chips that were fried in some good oil without any artificial ingredients are our favorite type of chip.  However, even with all that good stuff, it’s not good for your cholesterol.  I thought I knew how to solve this problem, Kale Chips.  It’s all the rage, everyone’s doing it.  It would be great for us and solve the snacking problem, where we crave a treat, but want something better than those baked cardboard chips.

 

How to make Kale Chips.

Baked Kale Chips

 

I bought the kale, and stripped out the middle stem.  The leaves were rinsed and then spun dry.  I read a bunch of food blogs, and other sites.  Some bloggers say not to salt before baking because it would steam not bake.  Linette said to dehydrate – though she used yeast and garlic and I wanted to see what it tasted like first. Almost all said toss the kale with olive oil, a single layer on a baking pan.

 

What I tried.

Dehydrated Kale Chips

 

I did it both ways – though I always wiped the water off the kale before drying.  I also tore the leaves up smaller and tossed lightly with some olive oil.  One batch I placed a single layer on a cookie sheet and baked in the oven on a low heat.

The other batch was placed in the dehydrator.

I did sprinkle with salt after they came out of the oven and dehydrator.

 

The results.

The baked kale was really dry.  It wasn’t fantastic, but rather bland and tasteless.  Both chips stuck in our throats because they were dry.  The dehydrated kale had a much prettier color and had a little more texture.  The yeast suggestion might actually make it more flavorful.  I might have done something wrong, but it just didn’t satisfy our snack longings.

 

What I did next.

Kale Flakes

 

I wasn’t sure what to do with all of the kale chips.  I didn’t want to just throw it away, I thought about it a little bit and decided that while Kale Chips aren’t great, that kale flakes (the kale was falling apart) would be perfect to add to recipes.  I’ve tried the kale flakes in eggs and threw it into a pasta dish with tomato sauce.  It was delicious, really tasty and the perfect addition to those dishes.  I’ve frozen the rest of the chips and flakes and I plan to use it in more recipes.  If you like the dried spinach flakes that you buy from the store, this is very similar and would make a great substitute, or you can even use the same process to make spinach flakes (or chips if you like).

Read the Comments

6 Outstanding Responses to "How to Make Kale Flakes (or What To Do With Those Kale Chips)."

    Andrea (OffHerCork) on October 6, 2011 at 12:29 pm

    Here’s what I do: I run the kale through a salad spinner to get the water off.  I drizzle with a bit of olive oil, seasoned salt, and garlic powder.  Bake at 400, keeping a close eye on them, for maybe 10 minutes.  Remove and eat! They won’t be stiff enough for dipping but can get dipped in ketchup.  I call them fry puffs because they are just like little puffs of air.  They also have to be in a single layer in order to cook properly.

    Diana on October 6, 2011 at 10:45 am

    Maybe garlic powder would help. I still like the flakes – a good something to throw in that won’t add a lot of water too.

    Diana on October 6, 2011 at 11:42 pm

    I should emphasize that it was really tasty after throwing in with eggs and the tomato dish because it reconstituted and was no longer dry and tasteless.

    Linette on October 9, 2011 at 10:36 pm

    The nutritional yeast does wonders for the flavor! Here’s the recipe I usually use now: http://homeandgardencafe.com/kale-chips-recipe-with-my-excalibur-dehydrator/ You can delete the link after you read it if you want;-) The nut, nutritional yeast, pepper mixture definitely adds an extra layer of flavor and add texture to keep them from being too dry. I really like them more in the dehydrator than I do in the oven. Thicker kale is also better than thin, but harder to find. I just need to come over to your kitchen and make you a batch, hah!

    herbal pain relief on October 11, 2011 at 6:43 am

    Crispy kale snacks are the most fun food you can eat while giving a gift to your body.kale contains anti-oxidant properties that reduce inflammation. your recipe is great

    Buy Arimidex on October 25, 2011 at 1:48 am

    This is the most traditional (and tasty) preparation of kale – garlic, salt, and red pepper flakes.

The Kitchen is Open - Leave a comment!

... and if you want a gravatar, grab one here!

Your email is never shared. Required fields are marked *