Crispy Kale Recipes

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CRISPY KALE



Crispy Kale image

Provided by Guy Fieri

Categories     condiment

Time 10m

Yield 4 servings

Number Of Ingredients 4

Canola oil, for deep frying
1 bunch kale (about 1 1/2 pounds)
Kosher salt
1 bunch fresh cilantro, leaves removed

Steps:

  • In a large heavy pot (like a Dutch oven), heat 2 to 3 inches of oil to 350 degrees F.
  • Thoroughly wash the kale and remove the stems. Tear the leaves up into large bite-size pieces and dry them, either in a salad spinner or on paper towels.
  • Drop 5 to7 leaves in the hot oil at a time and fry until the kale is crisp and almost transparent, 60 to 90 seconds. Drain on a wire rack set over paper towels and season with kosher salt while hot.
  • Fry the cilantro leaves for a couple of seconds and drain on the same wire rack. Season with a bit more salt. Serve it as a snack or side dish.

CRISPY SPICED KALE



Crispy Spiced Kale image

This was the result of a happy mistake. My intention was to make a pakora, a sort of kale fritter, but when I spooned my mixture into the hot oil it fell apart. What I got were irresistible, crispy, battered pieces of chopped kale. The spicy chips beat any kale chips I've ever made in the oven. Serve as a side dish or as a snack; I can't imagine children not liking this.

Provided by Martha Rose Shulman

Time 30m

Yield Serves 6 to 8

Number Of Ingredients 13

4 cups roughly chopped curly kale (about 1/2 bag or 1 small bunch, stemmed)
1 bunch scallions chopped (about 1/3 cup)
1/2 teaspoon Aleppo pepper
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon garam masala
Salt to taste
1 cup chickpea flour
3 tablespoons cornstarch
1/2 teaspoon salt, plus more for sprinkling
1 teaspoon baking powder
3/4 cup plus 1 tablespoon cold sparkling water
Canola oil or grapeseed oil for frying

Steps:

  • In a large bowl combine kale, scallions, spices and salt.
  • In another bowl whisk together chickpea flour, cornstarch, salt and baking powder. Whisk in the sparkling water. Mixture should have consistency of thick cream. Scrape into bowl with kale mixture and combine thoroughly.
  • Pour oil into a wok or wide saucepan to a depth of 3 inches and heat over medium-high heat to 360 to 375 degrees. Set up a sheet pan with a rack on it next to the pan. Cover the rack with a few layers of paper towels. Have a spider or deep fry skimmer handy for removing the kale from the oil.
  • Take up the kale mixture by the heaped tablespoon and carefully slide into the hot oil. The mixture should break apart into small pieces. Fry until golden, which shouldn't take much more than a minute, using the spider to flip the pieces over or press them down into the oil once so that all of the batter gets crisped. Using the spider, remove from the oil, allowing excess oil to drip back into the pan, and drain on the towel-covered rack. Sprinkle with salt if desired. Allow to cool slightly and serve.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 208 milligrams, Sugar 2 grams, TransFat 0 grams

BAKED KALE CHIPS



Baked Kale Chips image

These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic.

Provided by LucyDelRey

Categories     Appetizers and Snacks     Snacks     Kids     Quick and Easy

Time 20m

Yield 6

Number Of Ingredients 3

1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  • With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  • Bake until the edges brown but are not burnt, 10 to 15 minutes.

Nutrition Facts : Calories 58 calories, Carbohydrate 7.6 g, Fat 2.8 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 185.1 mg

CRISPY KALE



Crispy Kale image

Provided by Joan Nathan

Categories     easy, quick, appetizer

Time 20m

Yield 6 to 8 servings as a finger food, snack or side dish

Number Of Ingredients 4

1 bunch of kale, (about 1 pound), cored, leaves rinsed and thoroughly dried
3 to 4 tablespoons olive or vegetable oil
3 to 4 cloves garlic, minced
Kosher salt, to taste

Steps:

  • Preheat oven to 500 degrees. Meanwhile, flatten kale leaves and use the point of a knife to remove tough center ribs. Stack leaves and roll them together, then slice crosswise into chiffonade strips 1/4 inch to 1/2 inch wide.
  • Place kale in a medium bowl. Toss with olive oil, garlic and salt, making sure leaves are well coated with oil. Spread evenly across a large baking sheet.
  • Bake, tossing once or twice, until leaves are crispy but not burned, about 5 minutes. Serve as is as a finger food or snack, or top with poached eggs as a breakfast or lunch dish.

Nutrition Facts : @context http, Calories 84, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 149 milligrams, Sugar 1 gram, TransFat 0 grams

CRISPY KALE



Crispy Kale image

Found this recipe on the internet while looking for vegetable recipes for picky eaters. I haven't tried it yet, but it had great reviews with success stories@

Provided by Flipflop302

Categories     Lunch/Snacks

Time 25m

Yield 6-8 cups

Number Of Ingredients 4

6 -8 cups chopped fresh kale, hard stems removed
2 tablespoons olive oil
1 teaspoon apple cider vinegar
1/2 teaspoon losher salt or 1/2 teaspoon sea salt

Steps:

  • Place a rack on the lowest shelf of your oven. Preheat to 350 degrees F.
  • Spread kale out on a sturdy baking sheet. Drizzle with olive oil and apple cider vinegar. Toss to coat completely.
  • Place on the lowest rack of the oven and bake for 10 minutes.
  • Remove from oven and stir so that kale can get crispy all over.
  • Bake another 8 -12 minutes or until kale is crispy. It should be just lightly browned and crispy to the touch.
  • If kale still bends, rather than crackles, when you touch it, it isn't done yet. Return it to the oven. Turn down the heat if it is getting too brown. Continue cooking until crispy.
  • Remove from oven, and sprinkle with sea salt (Maldon sea salt makes it taste fantastic) and serve immediately.

Nutrition Facts : Calories 73.5, Fat 5, SaturatedFat 0.7, Sodium 222.7, Carbohydrate 6.7, Fiber 1.3, Protein 2.2

CRISPY EVERYTHING KALE CHIPS



Crispy Everything Kale Chips image

Kale a Super-food that your Children will eat as a snack or a side. Or the Guys to enjoy as chips during the game. If you have leftovers try them tossed in a salad, soup, pasta, rice, in a sandwich..... One cup of raw kale contains 15% of the recommended daily value of calcium and Vitamin B6, 40% of the magnesium, 180% of the Vitamin A, 200% of the Vitamin C and a whopping 1020% of the Vitamin K. Also loaded with sulfur containing phytonutrients which have been shown to protect against many kinds of cancer. So don't just garnish with it! It does your body GREAT!

Provided by Rita1652

Categories     Greens

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

8 cups kale (stems removed, chopped, washed and spin till almost dry)
2 tablespoons walnut oil or 2 tablespoons olive oil
3 -4 garlic cloves, very thinly sliced
1/4 teaspoon sea salt, adding more if not using cheese
1 tablespoon grated parmesan cheese (optional)
1/2 teaspoon sesame seeds (optional)
1/2 teaspoon poppy seed (optional)
1/4 teaspoon celery seed (optional)
1/2 teaspoon chives, chopped (optional)
1/8 teaspoon onion powder (optional)
1/2 teaspoon thyme (or herbs of choice)

Steps:

  • Preheat oven to 375 and place rack on lower level in oven.
  • Mix the optional dry ingredients together. Mix and match to your likings or use all of them.
  • Toss the kale, garlic with oil to coat then sprinkle dry ingredients over to coat evenly.
  • Spread onto a baking sheet, and bake for approximately 15 minutes or until crispy and brown around the edges. Stirring 1/2 way through. If not crispy cook 5 more minutes till edges are lightly browned.

SPICED KALE CRISPS



Spiced kale crisps image

Swap out greasy potato crisps for this baked kale snack - drizzle with oil and sprinkle with ras el hanout before popping in the oven

Provided by Emily Kydd

Categories     Snack

Time 25m

Yield Serves 4-6 as a snack

Number Of Ingredients 3

100g chunky chopped kale, or kale leaves, tough stalks removed (weight without stalks)
½ tbsp olive oil
1 heaped tsp ras el hanout

Steps:

  • Heat oven to 150C/130C fan/gas 2 and line 2 baking trays with baking parchment. Wash the kale and dry thoroughly. Place in a large bowl, tearing any large leaves into smaller pieces. Drizzle over the oil, then massage into the kale. Sprinkle over the ras el hanout and some sea salt, mix well, then tip onto the trays and spread out in a single layer. Bake for 18-22 mins or until crisp but still green, then leave to cool for a few mins.

Nutrition Facts : Calories 22 calories, Fat 1 grams fat, Carbohydrate 2 grams carbohydrates, Protein 1 grams protein, Sodium 0.1 milligram of sodium

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