Tough on the outside, tender with a little love—kale brings colour, texture, and nutrients to just about everything from soups to smoothies. Try crisping it into chips for a snack that’s as simple as it is satisfying.
This loose-leafed member of the cabbage family thrives in cooler months and is both a nutritional powerhouse and super-versatile addition to any meal. There are dozens of varieties of kale, both edible and ornamental, in colours that range from pale green to dark purple. We generally find only two or three varieties at the store, notably curly kale or the dark Lacinato or Tuscan kale. The one downside with kale is its toughness; the key to making it tender is removing the stems and massaging the leaves a little. Kale is a sturdy addition to smoothies and salads, as well as frittatas, pastas, soup and stew. Sautéed, it’s a great side dish; crisped into chips, it makes a terrific snack, too.
Kale Chips
Enjoy these easy, healthy, delicately Asian-flavoured kale chips as a snack or use them to garnish a grain bowl.
Serves 4.
- 1 large bunch curly-leafed kale
- 2 tsp miso (any type)
- 2 tsp soy sauce or tamari (see note)
- Optional: ¼ to ½ tsp red pepper flakes
- 2 Tbsp vegetable oil
- Flaky sea salt or furikake, as desired
Preheat oven to 300°F and line two rimmed baking sheets with parchment (for easy cleanup later).
Remove stems and discard. Tear leaves into bite-sized pieces, then rinse and dry well — ideally, use a combination of salad spinner and paper towels to pat dry; you want these as dry as possible or they will not crisp up. You should have about 7 cups of kale leaves. Set them aside while you prepare the dressing.
In a large bowl, whisk together the miso, soy sauce or tamari and red pepper flakes (if using). Whisk in the vegetable oil — it’s OK if the dressing looks a little lumpy or separated.
Add the kale leaves to the bowl and toss well, massaging the dressing into every little crinkle and crevice. Spread leaves in an even layer on each of the two prepared baking sheets and place in the oven. Bake until crisp, about 20 minutes‚ rotating the pans halfway through the baking time.
If you like, sprinkle the kale chips with flaky sea salt or the Japanese seasoning mix known as furikake. Kale chips are best enjoyed right away.
Note: Tamari is a Japanese soy sauce that is gluten free and has a richer, less salty flavour than most soy sauce.
Photos: Getty
