Crispy Kale Bars

My Unexpected Kale Bar Adventure: A Recipe for Success (and Crispy Kale!)

As a busy working mom, finding healthy and delicious snacks that my kids will actually enjoy is a constant quest. I’ve tried countless granola bars, energy bites, and other supposedly “healthy” options, but they often fall short. Either they’re too sweet, too dry, or just plain unappetizing. So, when I embarked on my mission to create the perfect energy bar, I never anticipated the unexpected star ingredient: kale.

I initially envisioned a classic energy bar, but my attempts to puree kale into a smooth paste were disastrous. The resulting concoction was more akin to swamp goo than a delectable snack. Disheartened, but not defeated, I took a step back and reconsidered my approach. What if, instead of pureeing the kale, I incorporated it in a completely different form? The idea of crispy kale chips flashed into my mind, and suddenly, the entire recipe clicked into place.

The key to achieving perfectly crispy kale chips (and therefore, amazing kale bars) lies in thorough drying. Forget about a quick rinse; I'm talking about blotting the leaves between layers of paper towels until they're practically dry. You could also use a salad spinner—a few spins does wonders. If you don't dry the leaves sufficiently, the kale will steam instead of crisp up in the oven, resulting in a soggy, disappointing outcome. Believe me, steamed kale bars are not something you want to experience!

After several successful batches, I perfected my recipe, resulting in energy bars that are not only healthy and packed with nutrients but also surprisingly delicious. The combination of crispy kale chips, toasted oats, pepitas, and a subtly sweet binding agent creates a wonderful textural and flavor profile. The slightly nutty and earthy taste of the kale pairs perfectly with the sweetness of the dried berries and the satisfying crunch of the seeds. These bars are incredibly versatile, too. You can experiment with different nuts, seeds, and dried fruits to create your own unique flavor combinations.

Tips for Success:

Choosing Your Ingredients: When selecting your nut or seed butter, avoid peanut butter; its strong flavor can overpower the other ingredients. I've found almond butter, cashew butter, or sunflower seed butter work exceptionally well. The ratio of wet to dry ingredients is crucial for the bars' texture and cohesiveness—don’t stray too far from the recipe unless you’re an experienced baker.

Preparing the Kale: The most important tip is to ensure your kale is thoroughly dry before baking. This prevents steaming and guarantees crispy results. Don't underestimate the power of paper towels or a salad spinner! Prepare the kale chips a day ahead, if you’d like to save time. Just store them in an airtight container once they have cooled completely.

Storage: Individually wrap the finished bars in plastic wrap for optimal freshness. They’ll keep at room temperature for up to two days, in the refrigerator for a week, and in the freezer for up to three months. Always thaw frozen bars for about half an hour before enjoying them.

Variations: Feeling adventurous? Experiment! Instead of kale, you can substitute spinach and dried apricots. Just omit the almond extract and add some orange zest for a delightful twist. The possibilities are endless!

Making these kale bars has become a regular part of my routine. They’re a fantastic way to sneak in extra vegetables, satisfying my kids' sweet cravings without resorting to processed snacks loaded with sugar. They are perfect for school lunches, after-school snacks, or a quick energy boost on the go. Give this recipe a try, and I promise you won't be disappointed!

Step-by-step

• Line an 8-inch square baking pan with foil or parchment paper and spray with nonstick cooking spray.
• Preheat oven to 350°F.
• To prepare the kale: Thoroughly wash the kale under cold water and then remove all of the excess moisture by blotting the leaves between several layers of paper towels or spinning multiple times in a salad spinner. Transfer the kale to a parchment-lined baking sheet. Drizzle the leaves with the oil, tossing to coat the leaves.
• Bake the kale in the preheated oven for 12-17 minutes until the leaves appear paper-thin and crisp, but not browned (watch closely). Using the parchment liner, transfer the kale to a rack and cool completely, about 10 minutes.
• Meanwhile, spread the oats, pepitas, and sesame seeds on a large rimmed baking sheet. Bake in the preheated oven for 5 to 8 minutes, shaking halfway through, until golden and fragrant. Transfer to a large bowl; stir in cereal and berries. Crumble the cooled kale leaves into the bowl; gently stir to combine.
• Combine the nut or seed butter, sugar, syrup, and salt in a small saucepan. Heat over medium-low, stirring, for 4 to 5 minutes until the sugar is dissolved and the mixture is bubbly. Remove from heat and stir in the almond extract.
• Immediately pour the syrup mixture over the oats mixture, mixing with a spatula until coated.
• Transfer the mixture to the prepared pan. Place a large piece of parchment paper, wax paper, or plastic wrap (coated with nonstick cooking spray) atop the bar mixture and use it to spread, flatten, and very firmly compact the mixture evenly in the pan. Refrigerate at least 1 hour until firmly set.
• Using the liner, lift the mixture from the pan and transfer to a cutting board. Cut into 10 bars.