I’m over spending a small fortune on kale chips. Excellent snack, but the mark-up on those salty bits is out of control. I can and will make my own! And so will you. Add in some homemade potato chips for good measure and we just about have a party on our hands. Naturally (and ironically) on the evening before embarking on my spontaneous snack making adventure, I had been dissing the mandoline in a serious way. I think I may have even declared it nearly useless as a kitchen gadget. Sheesh, that’s some bad mandoline karma I was cooking up. It does serve a few unique purposes, but it’s so freaking dangerous it’s hardly worth it. Many a finger tip has been lost to an overly eager or down right careless mandoline owner. All that aside, it came in super handy when making these chips. Easily cut my prep time in half. But know that you’ll be fine with a sharp knife too. These are great little snacks for taking to a party or keeping kids entertained (and eating KALE) on a rainy day. Something kinda special about homemade chips (and donuts — another day we’ll make donuts!). Super easy, but keep your eye on them when they’re cooking. You may have to take the ones around the edges of the sheet pan out before the rest are done. Don’t want burnt chips — even your dog won’t eat those!
If you want to add a bit more flare to your kale chips, add 1 teaspoon smoked paprika to the bowl when you toss with the olive oil. You can do the same with the potato and sweet potato chips, but you’ll want to sprinkle closer to a tablespoon of smoked paprika on those to those when you take them out of the oven to flip.
Kale, Potato and Sweet Potato Chips
Four to six servings
A little over an hour to make
- 3 large kale leaves
- 1 (8 oz.) medium white potatoes, unpeeled
- 1 (8 oz.) medium sweet potatoes, unpeeled
- Kosher salt and freshly ground black pepper
- For the chips, arrange the oven rack in the center of the oven and preheat the oven to 350° F.
- Remove the thick stem from the kale and toss them out. Cut the leaves into 2 to 3-inch pieces. Put them in a bowl and lightly drizzle with olive oil. Using a pair of freshly washed hands, toss well and arrange in a single layer on parchment paper-lined baking sheets. Bake for 10 to 12 minutes until crispy and slightly dark on the edges. Season with salt and pepper, to taste.
- With your trusty a mandoline and a steel mesh glove (just kidding about the glove, but be careful) or a sharp knife, slice the white potatoes and the sweet potatoes into about 1/8-inch thick slices. Then drop them in a bowl and drizzle with olive oil. Again, use your hands to toss. Arrange in a single layer (without overlapping) on parchment-lined baking sheets and bake for about 12 minutes. Turn the slices over (I think a fork works best) and continue to bake, checking every few minutes until just brown and crispy, about another 8 minutes or so. Sprinkle the chips with salt and pepper, to taste.