The Four Rules of Making Kale Chips

Good things come to those who wait.

Photo taken by the author

I grow vegetables.

People eat snack food.

I teach people how to turn vegetables into snack food. People eat more vegetables and vegetable farmers take over the world.

I have a lot of work to do.

The first task is to let you know that you can’t make kale chips in 30 minutes or less.

And the good news is that you can use all the different hearty, dark green, leafy vegetables to make chips.

Making vegetable chips works with turnip greens, rutabaga greens, and all the varieties of kale.

My favorite is the thicker greens like collards. Currently, we are stripping the large side shoots from the Brussels sprouts plants. These shoots are like a paddle about 6–8 inches in diameter. The leaves grow up the stalk in between the sprouts.

Low and Slow

My kale chip journey started with a dehydrator. Prior to the dehydrator, I never was able to produce a decent kale chip. I don’t have the patience to babysit something in the oven.

I never like to recommend making a purchase, but I started making amazing kale chips after I owned a dehydrator.