Kale Chips

Over the years, there have been a number of fad snacks meant to take the place of potato chips. Apple chips. Bagel chips. Celery with peanut butter. Pickles. Turnip chips. As many modern women can attest, none of these really filled the snack craving void left by potato chips.

Recently, a new “healthy” snack has been getting a lot of attention- but this one might be the strangest of the lot.

Kale Chips. Yes, that’s right. Kale chips- a chip substitute made out of leaves.

There are a few different ways to make Kale chips. One of the most popular brands makes theirs by dehydrating raw kale below 115 degrees, thereby keeping it oil and fat free. There are also quite a few recipes out there for people to bake their own kale chips.

We did a taste test, to see if Kale chips could stand up to potato chips on the snacking scale. The results? Obviously, they don’t taste the same as potato chips. You miss out on that classic potato-and-oil flavor that can be so addicting. But that doesn’t mean that they’re not good. They satisfy that urge for a salty crunch that you often miss out on when you’re trying to follow a healthier, more organic diet. Kale chips also lack that ‘greasy’ feeling, which in our estimation can only be a good thing. Best of all? They really are low fat, and, if done right, are satisfying enough to eat in front of the television or while just hanging out.

Over all, if you’re looking for a chip-alternative, Kale chips are a pretty good substitute. They’re certainly better than celery, no matter what it’s topped with.

In case you’re interested in making your own, here’s a poplar recipe from Allrecipes.com:

Baked Kale Chips


  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt


  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. 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.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
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