Comments on: Crispy Crunchy Kale Chips

By: Making Love in the Kitchen » Chip Chips » Making Love in the Kitchen

Making Love in the Kitchen » Chip Chips » Making Love in the Kitchen — Mon, 27 Feb 2012 20:28:49 +0000

[...] know that I have an affinity for Kale chips. Kale chips, however crunchily delicious they are, are not the best chip for dipping or spreading [...]

By: Making Love in the Kitchen » Mix and Match Lunch » Making Love in the Kitchen

Mon, 27 Feb 2012 19:10:39 +0000

[...] Raw kale (though of course you could also bake up a batch of kale chips) [...]

By: Making Love in the Kitchen » Kale Chips And Raw Chocolate Go Mainstream » Making Love in the Kitchen

Wed, 02 Nov 2011 14:02:28 +0000

[...] Kale Chips and Raw Chocolate Clusters. [...]

By: Debra

Debra — Mon, 24 Oct 2011 14:47:59 +0000

I love the kale chips but through experimentation have learned that you really only need about 1 teaspoon of oil per bunch – you just have to mix it well. There’s some moisture left on the leaves from rinsing anyway which helps hold in the seasonings. My favorite go-to seasoning is equal parts turmeric, garlic powder and black pepper. I also toss in some sesame seeds and WOW….I can hardly stop eating them. I find they keep very well in storage containers with lids – usually a week or more, even though I live in a humid climate.

By: Cooking for the Wolf: Kale Chips & Gluten-Free Quinoa Muffins « FACE FORWARD

Tue, 11 Oct 2011 04:39:47 +0000

[...] came across this recipe for Crispy Crunchy Kale Chips on the “Making Love in the Kitchen” blog. My first batch of kale chips were a little too tart and salty for my liking, so I added some [...]

By: Making Love in the Kitchen Because 6 Kale Chip Recipes Aren't Enough... - Making Love in the Kitchen

Mon, 12 Sep 2011 10:01:31 +0000

[...] Kale Chips: Lemon and Sea Salt [...]

By: chris

chris — Thu, 23 Jun 2011 08:14:04 +0000

two things-
1. invest in a food dehydrator with a temperature setting. dehydrate your kale chips at around 120 degrees for 2 or 3 hours. once they dry out you need to put them in a plastic bag or they tend to rehydrate.
2. i make a simple sauce in a food processor with some raw cashews, nutritional yeast (not brewers), raw sweet onion, plum vinegar and a little water. should be slightly thick like tahini or apple sauce. the sauce is a little thick to toss the kale in. i use my hands to rub the sauce over the surface of the kale. then dehydrate. theyre amazing.
i also like to use the flatter, purple kale as opposed to the curly kale. makes a more tender, melt in your mouth chip. to get more in the dehydrator at once (yer gonna eat a LOT of these, trust me) i fold the kale leaves in half after i rub the sauce on them. gives em a little more texture.

By: Meghan Telpner

Meghan Telpner — Tue, 14 Jun 2011 19:13:25 +0000

I meant 200 farenheit. We want low heat. BTW- your site is very funny.

By: Dan Alt

Dan Alt — Tue, 14 Jun 2011 19:02:33 +0000

Might be worth mentioning (I know this article has been up for a while) that that’s 200 CELSIUS, which is about 400 Fahrenheit. We’re not ALL Canadian, you know.

By: Making Love in the Kitchen Friday Best: Kale Is Covering Itself In Chocolate And Fighting Back - Making Love in the Kitchen

Fri, 22 Apr 2011 10:01:55 +0000

[...] we took this and added it to this, and it made [...]