Kale Waffles and Kale Waffle Chips

5 from 2 votes

Get your greens in your waffles with these kale waffles. Turn leftover waffles into kale waffle chips for snacks and dipping!

Prep Time22

Cook Time15

Total Time37

Course: Main Course

Cuisine: Unspecified

Servings: ½ cup waffles

Calories: 232kcal

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.

This recipe makes about 5 half-cup kale waffles.