Grilled Kale Chips and Chipotle Mayo:
Kale chips. Grilled. Hmm…
Don’t question it. JUST DO IT! I’ve personally never been a huge fan of kale. It isn’t the best to use in a salad because of its dense texture. It has a strong flavor and sometimes just needs a little extra TLC. If you want a low carb, healthier way to get that extra “crunch” you may be craving (serious tortilla chip addict here by the way…) this will do the trick! Now, you can make any boring old kale chip in the ove. But making them on the grill? Makes these seriously something special. Find the full recipe for these easy Grilled Kale Chips and Chipotle Mayo below and read on for tips and tricks!
- Mixing Bowl
- Food Processor (for the dipping sauce)
Can I get a KALE YEAH!???
No? Maybe? Ok… Anyways, this recipe is seriously easy and definitely something to add to your summer grilled veggie rotation. Start by getting your grill nice and hot. Once the grill gets going, prep the kale. You want to avoid eating the inner rib of the kale leaf. It’s really dense and hard and wouldn’t cook the same as the leaf. I rip the leaves away from the rib/stem. Try and keep the pieces wider than the grill grates so they won’t fall through. In a mixing bowl, combine the leaves, some olive oil, seal salt and a little fresh cracked pepper. Toss with tongs (or with your hands) to evenly coat the kale. Throw em on the hot grill over direct heat. You may hear some sizzle and pop (this is ok). Cook on the grill for a few minutes until they lightly char. Flip them over with the tongs and repeat! Remove from the heat and set them aside.
These are a great snack just on their own, however sometimes you want a little bit of differentiation with the flavor profiles. This pairs so well with chipotle mayo and it’s too easy to make! In a food processor, combine mayo, a few chipotle peppers, a little lime juice, salt, and some paprika. Pulse till fully combined and then add to a small serving dish. Pile all the Grilled Kale Chips on a plate and dip, dip, dip your little heart out (cause ya know…it’s healthy friends)!
Full recipe for Grilled Kale Chips and Chipotle Mayo is below!
Grilled Kale Chips and Chipotle MayoPrint Recipe
- 1 Bunch, Kale
- Salt & Pepper
- 2-3 Tbsp. Olive Oil
- 1/2 cup Mayonnaise
- 2-3 Chipotle Peppers
- 1/2 Lime, juiced
- 1/2 tsp. Salt
- 1/4 tsp. Paprika
Preheat the grill to a medium temperature (I heated my Primo Grill to 400 degrees) and set your grill to use direct heat.
Tear the leaves from the stem and rib of the kale. Make sure the pieces are large enough that they won't fall through the grill grates.
In a bowl, drizzle the kale with the olive oil and season with salt and pepper. Mix well with tongs (or your hands) so everything is evenly coated.
Once the grill is preheated, place the kale chips right onto the grates over direct heat. They may sizzle and pop. Cook for a few minutes until the edges start to darken and slightly char. Flip and repeat!
Remove from the heat and place on a plate.
In a food processor, combine the mayo, chipotle peppers, lime juice, salt, and paprika. Pulse and blend till smooth. Place in a small bowl and place with the grilled kale chips.