Kale chips review: a fun and easy way to get your vegetables

First published on December 23, 2010

Kale “chips” are:

• Tasty: crunchy and good. They can satisfy a potato chip or salty food craving.
• Easy to make: wash the kale; tear off pieces (you don’t even have to do any cutting); season with olive oil / canola oil / similar oil, a bit of salt and/or pepper and/or cumin and/or other spices; throw it in the oven
• Quick to make: preparation is fast, and then 10 minutes in the oven at about 300 degrees Fahrenheit
• Nutritious: high in vitamin A, vitamin C, calcium; do a web search for more information
• In season in the winter: and technically available all year
• Kind of fun to make and eat
• Economical: similar in price to green leaf and red leaf lettuce from what I’ve seen
• An interesting discussion piece: it’s not as commonly known as more mainstream vegetables, is surprisingly crunchy, and has other interesting qualities as mentioned above

For the full rundown on kale chips, just search on Google: it will return many reviews, many variations, and a lot of other good information. I don’t think I’m adding anything new to the body of information on kale chips (or kale in general), but figured I’d give my simple, quick take on it because they’re just that good.

I’d never even heard about kale until a few years ago, and until very recently, squash was the only thing that came to mind when I thought about winter vegetables. For those who don’t know, raw kale looks like this:

My usual method of cooking vegetables in general is just to throw them in the steamer. Making kale chips isn’t much more difficult than that — no recipe or complicated process required. They’re good as a snack, an appetizer, or a complement to any meal.

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This entry is filed under Food and written by Peter Keung. You can follow any responses to this entry through the RSS 2.0 feed.