Kale Chips with Hummus

Kale can be found fresh well into late fall and winter, even locally grown, given its cold hardiness. People who avoid greens can be persuaded to enjoy kale chips; getting the chips crisp but not burnt, however, can be tricky. I was forever overcooking my kale chips until, out of desperation, I added some leftover […]

Kale can be found fresh well into late fall and winter, even locally grown, given its cold hardiness. People who avoid greens can be persuaded to enjoy kale chips; getting the chips crisp but not burnt, however, can be tricky. I was forever overcooking my kale chips until, out of desperation, I added some leftover hummus to the mix. Eureka! I’ll admit that most of the chips don’t make it to a plate—when I pull them out of the oven midway through the cooking process, the kids and I grab the crispiest ones at the edges, so it’s become a kind of eat-as-you-go process!  

Makes 6 cups

Ingredients

1 large bunch of leafy kale
1 tbsp olive oil
1/4 tsp salt 1/2 cup hummus


Method

 Wash and roughly chop the kale into chip-size pieces, removing the largest and hardest parts of the leaf’s rib.

In a large bowl, massage olive oil, salt and hummus into the kale with your hands until the kale is evenly coated.

Spread the kale on a parchment-lined baking sheet bake in a 350°F oven for about 10 minutes.

Turn the chips over and mix them around, then put them back in the oven for another 10 minutes.

Latham Hunter
Latham Hunter

Latham Hunter is a writer and professor.  As a mother of five kids with varying dietary needs, she’s been working on gluten-free, dairy-free, vegan and vegetarian cooking for as long as she can remember.  She focuses on sustainable, healthy ingredients, particularly organic, plant-based meals.

Posted on Monday, January 20th, 2020
Filed under Food | Recipes
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