When Roasting Kale Chips, Go Extra Heavy On The Seasonings

Kale is not one of those things people are flippant about. They either really like it — or really, really dislike it. This has to do with the fact that kale is one of the more bitter leafy greens. Now, just how bitter is more a matter of genetics than anything else.

Still, there is no denying that kale is not the sweetest of vegetables. However, there are ways of cooking it to cut the bitterness and leave room for flavor. One of the best ways, by far, is to make kale chips. 

Making kale chips is a matter of removing excess moisture and breaking down the acrid sulfurous compounds by roasting the leaves for an exceptionally long time in the oven. To a certain extent, the longer the kale is in the oven, the less bitter it will be. The roasting will transform the greens into crispy chips that make the perfect base for a variety of different flavors. And the thing about kale chips is, you need to go all in on the flavor. 

Heavily season them in order to get the most out of them. But you need to be bold. Don't skimp or skirt. Kale reacts very well to a bombardment of intense flavors. A good combination of the right ingredients can cut past any remaining bitterness and lead to a truly outstanding taste.

If they can come up with an endless number of wacky flavors for potato chips, you can certainly create a decent concoction for your kale chips. While it can be easy to stick with the basics, like salt and pepper, going for more interesting and intense flavors is always a plus with kale chips. However, you don't need to avoid tried-and-true classics, however. Combinations such as salt and vinegar and sour cream and onion are excellent flavor options for kale chips.

You could also get spicy with chili powder and red pepper flakes, or go for a more cheesy angle with some garlic powder and nutritional yeast. You could even use Old Bay or everything bagel seasoning if you felt so inclined. 

Still, these just deal with the surface of the chip. What if you wanted to go deeper? Well, dressing the raw kale the way you would a salad and then massaging the dressing into the leaves is one fantastic way of both introducing flavor and ensuring the chips don't get soggy. Use umami-rich flavors, like soy sauce or miso. Massaging the kale will help it absorb the flavors and remove any pockets of moisture during roasting time.

There really is no limit to the imagination here. If there are potato chip flavor combinations you absolutely adore, see if you can recreate them when making kale chips. Your boldness will pay off with flavor and a new appreciation for the vegetable.