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.
To make waffle chips, cut up or break the waffles into parts and then bake on an unlined baking sheet.
FAQs about these kale waffle recipes
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.
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!
Kale waffles and kale waffle chips
- Waffle iron
- 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
- ⅞ cup buttermilk measured in a 2cup measuring cup, if possible
- 1 egg
- 2 oz Parmesan cheese, grated
- 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.
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!
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