Dr. Drew Ramsey's Kale Chip Recipe

Friday, July 26, 2013

Kale Chip Recipe, as dictated by Dr. Drew Ramsey and Jennifer Iserloh

Heat your oven to 400 or 425 degrees.

Cut off the stems of the kale and tear the leaves so that they’re palm-sized

On a baking sheet, sprinkle the leaves with olive oil—make sure they’re all well coated. You might have to rub each leaf with a little oil. Spread the leaves out so they’re not touching each other.

You can also add pumpkin seeds. (Dr. Ramsey's co-author Jennifer Iserloh likes this variation.)

Bake for 8 to 12 minutes.


Tip: Using curly leaf kale will give your chips more crunch. Red kale is another good option for chips.


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Comments [3]

@ Bj: My understanding is that many, if not most, pesticides are applied /systemically/ and therefore /cannot/ be removed.

Aug. 01 2013 02:56 AM

The difficult part of making crisp kale crisps is making sure the kale leaves are dry after rinsing. Unfortunately Dr. Ramsey didn't mention washing and drying the kale. Which was disappointing given that all kale, but especially curly leaf kale, is the vegetable that is the most difficult to remove pesticides. So, what is the best way to dry kale?

Jul. 27 2013 10:20 AM
SKV from NYC

The key to this is making sure every inch of each leaf is covered with oil. Don't be stingy! You can save the leftover oil in the bottom of the bowl in a jar to use again.

Jul. 26 2013 02:16 PM

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