Steak Sauce Kale Chips
I’m sure most of you have heard of Kale Chips by now. For those of you that haven’t, they are exactly what they sound like, chips (like potato chips, not fries, sorry Britain) made with kale. They are delicious! My husband and I have been on a big kale chip kick (say that 3 times fast) lately, so we’ve been brainstorming ways to add some pizazz. The first thing we came up with was to add Parmesan cheese to the mix. I also added some Worcestershire sauce. At that point, my husband said they tasted like steak sauce so we went in that direction. I think our final version is pretty tasty!
Let’s get our kale chip on!
First things first, we need to prep the kale. You can use either dino or curly kale. The dino variety is darker (almost black) and has flat leaves that go all the way down the stems. I can see where it got its name, since it kind of looks like dinosaur or lizard skin. The curly variety typically comes in red or green and is, well, curly. Both taste great in this recipe. I found the Dino kale easier to prep, but use whichever you like.
Make sure to wash the kale thoroughly. Then comes the most important part of this recipe. Dry your kale really well. We have gotten along fine without a salad spinner, but this is an instance where one would come in handy. You can also wash them, then place them on paper towels and blot off any excess water. Just make sure there’s not one drop of water left on the kale! This is the key to getting a crispy chip. If there’s any water on the kale when it goes in the oven, it just steams. It will taste fine, except that there is nothing worse than taking a bite of something expecting it to be crunchy and it’s soggy instead (blech!). Once the kale is dry, remove the stems and cut or tear into bite-sized pieces, roughly the same size. Put the kale on a cookie sheet. You may need two sheets, depending on the amount of kale you have. Just make sure all of the kale pieces are in one layer.
Whisk together the olive oil and Worcestershire sauce until combined and pour over the kale. Mix the kale until all of the pieces are evenly coated.
Bake in the oven for 10 minutes. Then take out the sheets(s) and toss the kale a little. Cook an additional 8-10 minutes or until the kale is nice and crispy.
Once the kale is out of the oven, mix together the Parmesan and mustard powder and sprinkle over the chips.
Toss the chips and serve.
I could eat a batch of these all by myself, so if making them for a crowd you’ll want at least 2 batches.
- 1 bunch curly or dino kale
- 2 tablespoons olive oil
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon mustard powder
- 1/4 finely grated Parmesan cheese
- Preheat oven to 300°.
- Wash and dry the kale thoroughly. Remove the stems and cut or tear into bite-sized pieces, roughly the same size.
- Put the kale on a cookie sheet and make sure all of the kale pieces are in one layer.
- Whisk together the olive oil and Worcestershire sauce until combined and pour over the kale.
- Mix until all of the pieces are even coated.
- Bake in the oven for 10 minutes.
- Take out the sheets(s) and toss the kale.
- Cook an additional 8-10 minutes or until the kale is nice and crispy.
- Once the kale is out of the oven, mix together the Parmesan and mustard powder and sprinkle over the chips.
- Toss the chips and serve.