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March Madness Munchies: kale chips

March 17, 2013

After a very exhausting day yesterday, I’m back at it today. Yesterday’s win means that my beloved UNC Tar Heels are playing in the ACC tournament championship today. The basketball worshipping watching is in full effect. After the game, we get a few hours and then the NCAA bracket pairings begins.

All right. I. Can’t. Stop. Eating. The. Kale. Chips. Even. As. I. Type. This. Post. Gah. So darned good. You, too, will fall in love. Heck, I don’t eat kale. Let me change that. I now only eat kale chips!

The slightly sweet, yet savory notes offered by the Italian Dressing Blend are perfect for this slightly bitter green. You can taste the basil, garlic, oregano, thyme, rosemary and sugar. So good.


In case you want to make your own.

Fresh kale (well duh!)
Olive oil
Italian Seasoning Blend (Cindy Jones, owner of SSSR, suggested sprinkling this on baked kale chips. You can use whatever seasoning you prefer.)

Preheat oven to 350. Wash and dry the kale. It must be thoroughly dry. Toss in olive oil. Sprinkle with the Italian Dressing Mix. Bake for 10-12 minutes at 350 until crispy.

NOTE: please make way more than you think. Just like cooked greens, these little boogers shrivel up to less than half the volume. Ahh. So good.


From → Recipes

  1. Sounds yummy! Can you use Spinach? I am in love with all things crispy spinach since I had this dish at Rasika (fancy Indian).

    • Why not? I did a quick google and saw a couple of recipes. All very similar to the kale chips recipes. Let me know how they turn out!

  2. Yay…Savory Spice Shop just uploaded their own recipe on the web site using the Italian Dressing, posting this one on Monday. Glad you loved it. And yes, you can do the same with spinach. We’ve tried it and it’s fabulous. The piment d’espelette sea salt we have is also delicious on the kale. So glad you’re back to your blog.:)

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