1 Video | Photo: Potato and Kale Chips with Lemon Mayonnaise Recipe
Ingredients
Chips:
- 3 large kale leaves
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 (8-ounce) medium white potatoes, unpeeled
- 1 (8-ounce) medium sweet potatoes, unpeeled
Mayonnaise:
- 1 cup mayonnaise
- 2 tablespoons fresh lemon juice (from 1/2 a large lemon)
- 1 teaspoon lemon zest (from 1/2 a large lemon)
- Kosher salt and freshly ground black pepper
Directions
Chips: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
Remove the thick stem from the kale and discard. Cut the leaves into 2 to 3-inch pieces. Put them in a bowl and drizzle with olive oil. Toss well. Arrange the kale 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.
Using a mandoline slicer or a sharp knife, slice the white potatoes and the sweet potatoes into 1/8-inch thick slices. Put them in a bowl and drizzle with olive oil. Toss well. Arrange in a single layer (without overlapping) on parchment-lined baking sheets and bake for 12 minutes. Turn the slices over and continue to bake, checking every 2 minutes until brown and crispy, about 6 to 8 minutes longer. Season the chips with salt and pepper, to taste.
Mayonnaise: In a small bowl, combine the mayonnaise, lemon juice and lemon zest. Season with salt and pepper, to taste.
Transfer all the chips to a large bowl and serve with the mayonnaise.
Cook's Note 1: Some potato chips will cook faster than others. Remove the chips from the baking sheets as soon as they become brown and crispy.
Cook's Note 2: The recipe can be doubled or tripled.
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By Dani Mauer
Ft Myers, FL
on May 17, 2013
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I've made kale chips many times in the past and they're wonderful. I am rating the potato chips. As other reviewers mentioned, there is no way these will cook for 15 min or so with that much olive oil. I did everything exactly and the chips ended up burning while they were still soggy. I took the first pan out, blotted them and put another sheet of parchment on the pan and back in the oven they went. They got dark on the edges and still not crisp. I always use spray olive oil with my kale chips so will try that next time with the potato chips. At least potatoes are cheap and this is worth trying again.
By laun123
on February 24, 2013
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Using a mandolin is key. When you take them off the tray they are a bit floppy. Give them a minute to cool off and they crisp right up! DELICIOUS!!!!!!!!!!
By Chef #967113
charleston, Sc
on January 16, 2013
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I ate lunch between services at The Canyon Ranch Spa Grill in Las Vegas. They served the Kale Chips with a low fat Ranch Dressing. In general, I hate Kale, but these were delicious. I now make them at home frequently. I prep the Kale, then put it into a bowl and "massage" each piece thoroughly with olive oil. It does not take very much at all. We like them with a "squirt" of fresh lemon juice, or, alternatively, a low calorie Ranch Dressing. Sorry to say I have not tried the potato chips, but there was no way I could separate out the review and review the kale chips only.
Read all 33 reviews