Ham-and-Cheese Wafflewiches with Kale Chips

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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For the kale chips: 

1 bunch kale (about 1 pound), preferably Tuscan

1 tablespoon extra-virgin olive oil

Kosher salt

For the sandwiches:

1 Granny Smith apple, peeled and grated

1/3 cup honey mustard

8 frozen waffles

1/2 pound deli-sliced ham

1/4 pound sliced cheddar cheese

4 tablespoons unsalted butter


  1. Make the kale chips: Preheat the oven to 275 degrees F. Cut off the tough stems of the kale, then cut the leaves into 1 1/2-inch pieces. Toss the kale on a baking sheet with the olive oil and 1/2 teaspoon salt; spread in a single layer. Transfer to the oven and bake, flipping halfway through, until crisp, about 20 minutes.
  2. Meanwhile, make the sandwiches: Combine the apple and honey mustard in a medium bowl. Spread evenly onto 4 frozen waffles and top with the ham and cheese. Cover with the remaining waffles to make 4 sandwiches.
  3. Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add the waffle sandwiches and cook until golden, about 3 minutes per side, adding the remaining 2 tablespoons butter when you flip. Remove to a cutting board and cut the sandwiches in half. Serve with the kale chips.