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YUM Contest Winner

Kale Chips Bacon Potato Salad with Maple Mustard Dressing*

By Hidemi Walsh
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*CONTEST WINNER: I am a CHIPS GIRL! I was so excited and made kale chips. I found them so good and much better than potato chips.

I did NOT like kale until I found a great kale chips recipe about 4 years ago. I moved to America from Japan 6 years ago to marry my American husband. Kale is not a daily vegetable Japanese people eat so I seldom saw kale at any supermarkets. But powdered kale used to make kale juice is sold at drug stores or supermarkets. I tried it once and couldn’t swallow it – just too bitter for me. Since then I did not have a good impression of kale.

I am in charge of cooking every day, but I avoided cooking kale even knowing my husband likes it.

One day, he got lots of kale from his friends. I had to search for kale recipes on the Internet because I didn’t have any experience in cooking it. Then I found kale chips! I am a CHIPS GIRL! I was so excited and made kale chips. I found them so good and much better than potato chips.

Since then, kale chips are my good friends and I also add them to sandwiches, burgers and salad for crunch. This recipe is one of my favorites. Sometimes I add different spices, such as curry powder, onion powder and garlic powder.



For kale chips

3 cups packed fresh kale leaves

1 tablespoon grated Parmesan cheese

1/16 teaspoon salt

1 tablespoon olive oil

For dressing

1 tablespoon Dijon mustard

1.5 tablespoons red wine vinegar

1 tablespoon maple syrup

1/4 cup olive oil

Salt and black pepper to taste

4 slices bacon

2 medium red potatoes, washed


Preheat oven to 350 degrees F.

Wash kale leaves, drain in a colander, pat them dry with paper towels and put into a large bowl.

In a small bowl, mix together Parmesan cheese and 1/16 teaspoon of salt, then put into the bowl of kale with 1 tablespoon olive oil and toss to coat well. Put the kale leaves on a large, rimmed baking sheet in a single layer (or two sheets if necessary) and bake in the oven for 10-12 minutes or until crisp. Take the baking sheet out of the oven and let cool on a rack.

Dice red potatoes and cook in salted water until tender.

Cook bacon in a non-stick skillet over medium heat until crisp. Drain on paper towels then chop bacon.

Make dressing. In a large bowl, mix together Dijon mustard, red wine vinegar, maple syrup and 1/4 cup of olive oil. Add salt and black pepper to taste.

When the potatoes are cooked, discard the hot water, return the saucepan (potatoes are in the saucepan) to the heat. Turn off the heat and drain potatoes shaking the saucepan occasionally until the liquid is completely gone. Let cool.

When the potatoes have cooled, put into the dressing bowl with bacon. Mix to combine. Add kale chips to the bowl and mix gently to combine.