How to Make Kale Waffles and Kale Waffle Chips
What does one do when a friend brings over a pound of kale that has overwintered in her garden? Kale waffles!
These kale waffles are my second blog offering for a Week of Waffles, both sweet and savory. First up were the loaded ham and cheese waffles that are going on regular repeat now that I have to pack a school lunch again. Following that were banana oat waffles that kiddo loved, but those need a bit more tweaking.
Tips and tricks for this recipe
It’s always amazing how a bunch of greens can be reduced to almost nothing.
Blanching the kale for a few minutes and let it dry, Chop it by hand or in the food processor with the Parmesan cheese.
As always, the key to waffles is a gentle touch when mixing the liquid ingredients into the dry.
Making waffle chips
To make waffle chips, cut up or break the waffles into parts and then bake on an unlined baking sheet.
How to serve kale waffles
You could eat these kale waffles smothered in maple syrup like any other waffle. But I’d recommend these waffles with egg or serving them with a bunch of Middle East-inspired sides like I do with fawaffle. You could eat the waffle chips with hummus or this lemon herb tahini sauce or the sumac sauce from the Jerusalem cookbook.
FAQs about these kale waffle recipes
My waffle iron has one setting and browns the waffles. If you have a waffle iron with different settings, try cooking these waffles on low for a longer amount of time.
YES. Waffles freeze perfectly, but the waffle chips won’t. The waffle chips will keep at room temperature for about a week, if they last that long.
YES. There are a lot of uglyducklingbakery waffle recipes, but the fawaffle is probably the one I’d make next!
Related recipes
Check out other unusual waffle recipes like these Nutella waffles or these ham and cheese waffles. Or make another recipe with kale like this kale and cheese quickbread or this kale frittata.
Kale Waffles and Kale Waffle Chips
Equipment
- Waffle iron
Ingredients
- 8 ounces kale (weight with stems, stems removed and discarded)
- 1 ounce butter, unsalted, melted
- ¾ cup (94 grams) bleached, all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅞ cup buttermilk measured in a 2cup measuring cup, if possible
- 1 egg
- 2 ounces Parmesan cheese, grated
Instructions
- In a large pot of boiling water, cook the kale for 3 to 5 minutes (longer if your kale is bigger leaves), drain, rinse with cold water, squeeze out as much water as possible, and let drain. Chop finely by hand or in a food processor with the Parmesan cheese.8 ounces kale (weight with stems, stems removed and discarded)
- In a small pot, melt the butter and let cool slightly.1 ounce butter, unsalted, melted
- In a medium to large bowl, mix the dry ingredients (flour, cornstarch, baking soda, and salt).¾ cup (94 grams) bleached, all-purpose flour, ¼ cup cornstarch, 1 teaspoon baking soda, ¼ teaspoon salt
- In your measuring cup or small bowl, mix the wet ingredients (buttermilk, egg, and butter).⅞ cup buttermilk, 1 egg
- Add the wet ingredients to the dry and combine only until the dry ingredients are completely moistened.
- Add the kale and Parmesan cheese to the mixture.2 ounces Parmesan cheese, grated
- Waffle the mixture per your waffle iron instructions.
- If you want to make kale waffle chips, cut up the waffles into desired size pieces and bake in a single layer on a cookie sheet at 200°F for about 90 minutes until crisp. Store at room temperature for up to one week.
Notes
Nutrition
What’s next?
If you make these kale waffles or waffle chips, or have something else you really want to waffle, please leave a comment here.
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