Kale chips might just be the unsung hero of the snack world—crispy, green goodness that feels like a hug for your taste buds. I mean, who knew that something once relegated to garnish duty could transform into such a crunchy delight? These no-fail recipes promise to turn any kale skeptic into a believer. It’s like discovering a hidden gem in your backyard, only this time, it’s in your kitchen!
Steps
- Gather all the necessary ingredients, including fresh kale, olive oil, and flaked sea salt.
- Preheat your oven to 300 degrees F (150 degrees C) and prepare a baking sheet by lining it with parchment paper.
- Carefully separate the kale leaves from the tough stems using a knife or kitchen shears, and tear them into bite-sized pieces.
- Wash the kale thoroughly and then dry it completely using a salad spinner to ensure crispiness.
- Lightly coat the kale leaves with olive oil, toss them to combine, and spread them out in a single layer on the baking sheet. Sprinkle with sea salt.
- Bake in the preheated oven until the edges of the kale start to brown but do not burn, for about 20 to 30 minutes.
- Remove the kale chips from the oven, let them cool, and enjoy your homemade snack!
Ingredients
- 1 bunch of kale
- 1 tablespoon of olive oil
- 1 teaspoon of flaked sea salt
Nutritional Values
Calories: 348 | Total Fat: 18g | Saturated Fat: 0g | Trans Fat: N/A | Cholesterol: N/A | Sodium: 1110mg | Total Carbohydrate: 48g | Dietary Fiber: 12g | Sugars: N/A | Protein: 18g | Vitamin D: N/A | Calcium: 624mg | Iron: 6mg | Potassium: 2022mg
FAQ
- What is the best type of kale to use for baked kale chips?
- Any variety of kale can be used to make baked kale chips, whether it’s curly or flat. Some people prefer using lacinato kale, also known as “dinosaur” kale, for its smooth texture, while others enjoy the curly variety for its frilly appearance. Experiment with both to find your favorite.
- How can I ensure my kale chips turn out crispy?
- To achieve crispy kale chips, make sure your kale leaves are completely dry before baking. Use a light amount of olive oil to coat the leaves, ensuring they are spread out in a single layer on the baking sheet. Avoid overbaking, as this can turn the chips bitter.
- What is the recommended way to store baked kale chips?
- After allowing the baked kale chips to cool completely, store them in an airtight container at room temperature. They are best enjoyed within two or three days. If you’ve used perishable flavorings like cheese, keep the chips in the refrigerator.
- Can I add different flavors to my baked kale chips?
- Once you’ve mastered the basic recipe, feel free to experiment with different seasonings. Consider trying spicy Sriracha-Lime, tangy Salt and Vinegar, or sweet Maple flavorings to give your kale chips a unique twist.
- How long should I bake the kale chips?
- Preheat your oven to 300 degrees F (150 degrees C) and bake the kale chips for 20 to 30 minutes. The edges should start to brown slightly but not burn. Remember, the chips will continue to crisp as they cool after being removed from the oven.
Tips
- Thoroughly dry the kale leaves after washing to ensure they crisp up nicely. Use paper towels or a clean dish towel to remove any excess moisture.
- Be conservative with the olive oil. Lightly coat the kale leaves to avoid making them soggy, which will prevent them from crisping properly.
- Arrange the kale leaves in a single layer on a baking sheet to ensure even baking. If necessary, bake them in batches to avoid overlapping.
- Monitor the baking time closely to prevent browning, as overbaked kale can taste bitter. Remove the chips from the oven while they are still slightly soft in the center, as they will continue to crisp up as they cool.
Equipment
- Rimmed baking sheet
- Parchment paper
- Salad spinner
