How to Make Kale Waffles and Kale Waffle Chips

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.

a cutting board filled with raw trimmed kale
a measuring cup filled with the now cooked kale

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.

a food processor with the chopped kale
the kale waffle mixture in a glass bowl

To make waffle chips, cut up or break the waffles into parts and then bake on an unlined baking sheet.

waffle pieces on a baking sheet

FAQs about these kale waffle recipes

Do you eat these with syrup?

You could. I’d recommend these waffles with egg or the waffle chips with hummus or tahini or the sumac sauce from the Jerusalem cookbook.

Why don’t these kale waffles look green except on the edges?

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.

Can I freeze these waffles?

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.

Can I turn other waffles into waffle chips?

YES. There are a lot of uglyducklingbakery waffle recipes, but the fawaffle is probably the one I’d make next!

Kale waffles and kale waffle chips

Servings 5 1/2 cup waffles
Author uglyducklingbakery

Equipment

  • Waffle iron

Ingredients

  • 8 oz kale (weight with stems, stems removed and discarded)
  • 1 oz butter, unsalted, melted
  • ¾ cup (94g) bleached, all-purpose flour
  • ¼ cup cornstarch
  • 1 tsp baking soda
  • ¼ tsp salt
  • cup buttermilk measured in a 2cup measuring cup, if possible
  • 1 egg
  • 2 oz Parmesan cheese, grated

Instructions

  • In a large pot of boiling water, cook the kale for 3-5 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 oz kale (weight with stems, stems removed and discarded)
  • In a small pot, melt the butter and let cool slightly.
    1 oz butter, unsalted, melted
  • In a medium to large bowl, mix the dry ingredients (flour, cornstarch, baking soda, and salt).
    3/4 cup (94g) bleached, all-purpose flour, 1/4 cup cornstarch, 1 tsp baking soda, 1/4 tsp salt
  • In your measuring cup or small bowl, mix the wet ingredients (buttermilk, egg, and butter).
    7/8 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 oz 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.

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 or share a pic with me on Instagram!

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. frittata.

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a plate of kale waffles, eggs, and salad



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