Crispy Kale Bars

My Unexpected Kale Bar Adventure: A Crispy, Crunchy Delight

As a busy working mom, finding healthy and convenient snacks for myself and my kids is a constant challenge. I'm always on the lookout for recipes that are both nutritious and delicious, and that don't require hours in the kitchen. Recently, I embarked on a quest to create the perfect energy bar – one that packed a nutritional punch without sacrificing flavor. My initial attempts involved pureeing kale into a paste, a culinary disaster that resulted in a bright green, rather unappetizing concoction. It was a messy, green, gooey failure. I'm not kidding!

Then, a lightbulb moment struck! Why not incorporate the kale in a completely different way? What if I turned the kale into crispy chips? The idea seemed audacious, almost silly at first. But desperation, as they say, is the mother of invention. And let me tell you, this little experiment transformed a failed project into a recipe I now regularly make. The transformation is remarkable. The result? Crispy Kale Bars – a surprisingly addictive and unbelievably delicious snack that has become a staple in our household.

The Secret to Perfectly Crispy Kale: The key to these bars lies in the preparation of the kale. You must remove every trace of moisture. I'm not kidding, you must make sure to thoroughly dry the kale. This is crucial because if any moisture remains, the kale will steam instead of crisp up in the oven. The result will be soggy, sad, and just plain yuck. I used several layers of clean kitchen towels to squeeze the excess moisture from the kale, but you could even use a salad spinner. The secret is to get the kale as dry as possible before you bake it.

Once the kale is perfectly dry, toss it with a little bit of oil and bake it until it's paper-thin and crisp. This takes some time, usually 12-17 minutes. However, you should keep a close eye on it. You want to achieve crispiness, not burning. The crisp kale leaves can be prepared in advance. In fact, I often prepare them a day before, then cool and store them in an airtight container until I’m ready to use them. The crispy kale chips are great for snacking on their own.

Bringing it All Together: The rest of the recipe is relatively straightforward. You'll combine rolled oats, pepitas (or sunflower seeds), sesame seeds, and puffed cereal in a bowl. Then add dried berries of your choice. This mixture gives the bars a satisfying crunch and a burst of sweetness. I like to use a mix of goji berries, dried cherries, and dried cranberries. However, you can use whatever berries you prefer.

Next, make a simple syrup using nut or seed butter, sugar, and a touch of almond extract. The syrup acts as the binding agent, holding all the ingredients together. It is crucial to get the ratio of dry and liquid sweeteners just right to achieve the ideal consistency. I personally don’t recommend using peanut butter. It will overpower the other flavors. Pour the hot syrup over the oat and kale mixture, stir to combine, and press firmly into a baking pan. Refrigerate for at least an hour to allow the bars to set.

The final step is cutting the bars into individual portions. I usually cut mine into 10 bars. And that's it! Crispy Kale Bars – a surprisingly satisfying snack that is both healthy and delicious. These bars are perfect for a quick breakfast, an afternoon snack, or even a post-workout treat. They're also perfect for packing in lunch boxes. I hope you enjoy them as much as I do!

Storage Tips: For best results, tightly wrap the bars individually in plastic wrap to keep them fresh. They will keep at room temperature for up to two days, in the refrigerator for up to a week, and you can freeze them for up to three months in an airtight container. To thaw frozen bars, simply take them out of the freezer half an hour before you want to eat them.

Variations: Feel free to experiment with different flavors. Try swapping the kale for spinach and adding dried apricots for a delicious twist. Omit the almond extract and add a touch of orange zest for a citrusy flavor. The possibilities are endless!

So, ditch those boring energy bars, and give these crispy kale bars a try. They’re a game-changer, a testament to the power of experimentation in the kitchen. And they're a fantastic way to sneak more greens into your diet – without anyone even realizing it!

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.