When I was a young child living in the Philippines, my father and I used to frequent these Spanish-style bodega restaurants in Manila. There was one thing on the menu we always started with: a fried spinach appetizer. The spinach leaves were coated in a light, tempura-like batter and fried until crispy. On the side, garlicky mayonnaise accompanied it. Oh, I remember devouring these, one leaf at a time, one after another. It was definitely THE appetizer of the 80′s in Manila, and it was my favourite “vegetable!”
Fast forward to this day, I try to avoid frying (even though I really, really like fried anything). I once went the healthier route and oven-roasted my spinach, but the dainty leaves didn’t really take to it that well; they merely wilted.
But kale, oh my holy kale! That’s a different story! I buy the organic, curly-leafed ones because they’re perfect for crisping in the oven. When kale comes in contact with heat, it tends to brown quickly (so stand guard by the oven door). Kale’s vivid green colour will turn a drab brown instantly (not the prettiest sight), but when your mouth hits that first crunchy bite, I bet that you will nod your head to the smoky, savoury taste. I’ll even bet that you won’t be able to stop munching on 1 or 2 or 3 or…lots!
Making Crispy Kale couldn’t be any easier, I swear. It’s almost a no-brainer. It’s a healthy, delicious snack that even kids are willing to try. I know mine are fascinated by these paper-thin, crunchy kale chips. Pair it with a nice dipping sauce like this Black Truffle Garlic Aioli, and you’ve got a delicious appetizer or side dish!
I like to make my own aioli from time to time, but if you don’t have the energy to do so, it’s OK, too. It’s not a crime to use a bottled one, but for those following a Paleo- or SCD- or any health diet, it’s advisable to whip up your own.
Making crispy kale at home is a healthier alternative to reaching for those heart-attack-in-a bag chips that are laden with trans-fat and sodium! So, what are you waiting for, let’s bake and dip to banish the munchies!
| Crispy Kale with Black Truffle Garlic Aioli Dip |
|
- ~~ For the Crispy Kale ~~
- 1 bunch organic curly green kale, cut or torn to bite-sized pieces and tough ribs removed
- 1 tablespoon extra-virgin, cold-pressed coconut oil or olive oil
- about 1/4 teaspoon sea salt
- ~~ For the Black Truffle Garlic Aioli ~~
- 1 egg
- 1 tablespoon freshly squeezed lemon juice
- 1 cup unrefined macadamia nut oil (or olive oil, if macadamia nut oil is not available)
- 1 tablespoon garlic, minced
- 1/4 teaspoon black truffle oil or black truffle in oil (jar), minced
- salt and pepper to taste
- To make the aioli, blend egg and lemon juice in a food processor.
- Slowly add in the macadamia nut oil (or olive oil) while processing to fully emulsify.
- When the oil has emulsified and you have a creamy texture, add minced garlic and black truffle oil (or minced black truffle, if using) and blend until smooth.
- Season with salt and pepper and give it a short pulse or two. Makes 1 cup.
- Aioli can be chilled in the refrigerator for up to 3 days.
- To make the crispy kale, preheat the oven to 425 F and place a rack on the top-middle.
- Wash the kale under running water and dry with a towel or paper towels.
- When dry, chop the curly leaves into bite-sized pieces, discarding the tough middle ribs and stalks.
- In a large bowl, toss kale leaves with coconut or olive oil and sea salt. Mix with your hands, making sure to rub some oil in between the curled leaves.
- Place on a large baking sheet or cookie sheet, spreading them out evenly.
- Bake for 8 to 10 minutes.
- Serve crispy kale chips with aioli.
{ 29 comments… read them below or add one }
Oh I love the aioli, what a great dip for your crispy kale!
Mmmm I just planted out some kale seeds I cannot wait until they’re fully grown to make this. Mmmmm
This looks so good! I love deep fried kang-kong leaves, but I seldom eat because I avoid fried foods. How I wish we have kale over here. This is such a healthy alternative.
I am definitely going to try this! I like that the kale is baked and not fried. And your aioli sounds fabulous!
Your images are just as mouth watering as your recipes!
I remember those friend spinach appetizers!! Now all of a sudden I am missing them…I need to try this with kale soon…some local farmers have started growing it here so this is perfect!
This is such a great snack. I do love baked kale, and should probably make it more often. Looks tempting with dip and garlic on top! wonderful vibrant pictures. Have a lovely week sweetie!
My Hubby and I are huge fans of garlic aioli so this is so perfect for us! And the crispy kale – oooh, that needs to happen soon!
I loved those fried spinach (kangkong?) appetizers at Cabalen
Kale looks great, and I wish I had a big bunch for lunch today!
Jennifer, only you could make roasted kale look beautiful. I know it’s delicious on it’s own but your dipping sauce looks amazing!
Kale is something I’m not used to working with but you make it look (and sound!) so irresistible! Lovely childhood memory- fried spinach leaves- yum!!
I have seen these kale chips all over the web and haven’t really taken much notice until now. I’m not exactly sure what kale is because I don’t think I have seen it here. Any green I have put in the oven has done what your spinach did and tasted bad. I will have to do a little investigation because a green that acts like a chip sounds like a perfect food to me.
This looks so delicious my friend, this kale and truffle combination is brilliant
Cheers
Choc Chip Uru
Oh man, Kale is so sexy! Amazing as always, I LOVE baking Curly Leaf Kale
Kale and I are considering a long-term relationship since I’ve been having it over to my kitchen on an almost daily basis for the past few months. You’ve just made it official with this recipe.
Such a unique dip, love the kale chips;-)
We eat a lot of kale but haven’t really gotten into making the chips-you sure do make them look good in your beautiful photos;-)
This recipe takes kale chips to whole new levels! So fancy, too! I can’t wait to dress my next batch of kale up with these flavors.
Anything kale is great in my book. I adore a crispy kale chip! Your dipping sauce is unique and love the addition of truffle oil . I would have a hard time stopping at a few of these delights.
We just had crispy kale chips earlier today but yours is 10 times more beautiful! Next time I’ll have to try the garlic aioli. I love anything garlic, mmm
I love your healthier twist on this childhood favorite of yours! I have to say, both the Manila version and your homemade version sound wonderful. YUM!
I’ve yet to try making kale chips but you may have just pushed me to actually do it with that dip. I think that bowl of crispy greens would disappear fast in my house!
Ooo, those kale chips look delicious. and with aioli? Yes, please.
Awesome. What an unusal dip. I love the colours and I can only imagine that the flavours would be incredibly intense
I baked a kale chips some time ago, unfortunately my family did not like it -(( But I am a big fan of them, and your sauce – just yummy-) Healthy and delicious, perfect combination!
You’ve really elevated the kale chip experience..I love this sooo much!!
I have had kale chips before, but you’ve made them really extra awesome here! I love all the flavors and the aioli dip!
I’ve been so reticent to try kale, but um you make it look sooo delicious! And that aioli-I die.
I love both kale chips and aioli. I especially love aioli in burger and sandwich buns too… so good! I can eat whole batch of your crispy kale with black truffle (YUM!) garlic (YUM!!!!) aioli…
i haven’t had a chance to make this yet but your recipe looks divine! I’ve included you in a round up of the 25 tastiest kale recipes I could find on the interwebs. It lives here: http://www.creativegreenliving.com/2013/02/25-great-ways-to-eat-kale.html
Thanks again for the great recipe!