Kale Chips with Lemon and Ginger from 'Salty Snacks'

Kale Chips with Lemon and Ginger from 'Salty Snacks'

  • prep: 10 min
  • cook: 0 hr
  • total: 10 min
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  • servings:
  • Summary

    [Photograph: Jennifer Martiné] I must confess that I am appalled at the proliferation of mass-produced kale chips. Don't get me wrong, I've eaten more than my fair share of the snack, but there's no reason to pay upwards of $6 for a small bag I'd finish in 5 minutes. In Salty Snacks, Cynthia Nims offers an easy intro to making kale chips, no dehydrator necessary. She tops the kale chips with a bit of olive oil and a lively mixture of lemon zest, grated fresh ginger, and (of course) plenty of salt. The salt blend clumps a bit (especially with rasp-grated ginger) but it'll distribute evenly with a gentle kale massage. Why I picked this recipe: Yes, I've made kale chips before, but never with much in the way of flavoring; the bright and spicy lemon-ginger combination seemed perfectly suited to earthy kale. What worked: These are kale chips with character, and they're done in less time than it takes to run out and buy a 6 dollar bag. What didn't: I found it hard to distribute the small amount of lemon-ginger mixture over the leaves, so I doubled up on zest and ginger to make things easier for myself. I also ended up rubbing the salt mixture into the kale with my hands to that it wouldn't clump. Suggested tweaks: Nims suggested ground coriander as an alternative to ginger, and I think that'd not only taste great, but would also make the salt mixture easier to distribute. Next time I'd also try using the fine holes on my box grater instead of my rasp grater (the rasp tends to juice instead of grate the ginger). Reprinted with permission from Salty Snacks by Cynthia Nims. Copyright 2012. Published by Ten Speed Press. Available wherever books are sold. All rights reserved.


    • 1 bunch (about 7 ounces) kale, rinsed and well dried
    • 1 tablespoon olive oil, plus more if needed
    • 1 teaspoon finely grated lemon zest
    • 1 teaspoon finely grated fresh ginger
    • 3/4 teaspoon kosher salt or flaky or coarse sea salt


    Click Here For Step-By-Step Instructions




    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 40 % Daily Value *
    • Total Fat: 4 g 5.43%
    • Saturated Fat: 0 g 2.46%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 484 mg 20.19%
    • Calcium: 40 mg 3.97%
    • Potassium: 97 mg 2.77%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 2.06%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 2 g %
    • Dietary Fiber: 1 g 2.52%
    • Sugar: 0 g
    • Protein: 1 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 83.37%
    • Vitamin C 11.91%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq