Okay, so making kale chips should be simple and easy, right? Add a little olive oil, salt n pepper, stick in the oven and BAM! they come out perfect. Well….not always. I have had perfectly over salted, wilted and wet, burnt to a crisp batches of kale chips before. What have I learned to be the most important?
- DONT OVER SALT. I REPEAT, DO NOT OVER SALT. This is hard for me sometimes, but it took a few times of error to realize it. I love salt. Good quality sea salt is my jam. I’ve always had low to normal blood pressure, so no one has ever told me to be wary of my salt intake. Therefore, I gladly top it on my favorite foods that I think need it. For these babies? All it takes is a few shakes and you’re good. It’s always easy to add more salt afterwards if they aren’t seasoned enough, but boy oh boy you cannot undo the over-salted state. There goes a whole batch of kale to waste. So, DON’T OVER SALT! 😉 In that case also don’t over-pepper, over-season, over-oil, or over-cook either.
- Dry your kale completely before baking. Yes, fresh kale (basically-picked-from-the-farm) is AMAAAZING but you have to wash it to ensure you get all the grimy dirt off prior to consumption. Plus, sometimes they already are a little wet from the in-store sprinklers. MAKE SURE YOU BLOT THEM DRY. It will ensure that your chips will be perfectly crispy rather than a wilted wreck. I learned this through trial and error people, so dry your kale!
- Don’t add too much oil. Olive oil is necessary to accomplish the right flavor and crispness of the kale chips. Without the oil, the chips will burn to a crisp, not cook at all, or will be dry and tasteless. But, be sure not to add too much oil. For 2 cups of kale, I add only up to 1 TBSP of oil. Just a drizzle or 2 over a baking sheet spread with kale should be adequate.
- The lower the oven heat, the better. Most people these days are in a hurry. How fast can I make this dish? How quickly can I get dinner on the table? Quick isn’t always best with these kale chips, even though they only take 15 minutes. To get the right crispness, it is best to heat the oven on around 350 or less, even better at 300-325. This way, the heat isn’t too intense, and the kale chips take a little bit longer to cook, making them crunch and taste delicious. It is better to cook at a lower temp for a few more minutes than be in a hurry and fry them up at a high temp.
With those little tidbits out of the way, let’s make some kale chips!!
Crispy Kale Chips
Crispy, salty, tasty kale chips that will make you realize you never need another potato chip again!
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Amount Per Serving
Calories from Fat 120
% Daily Value *
Total Fat 14g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Total Carbohydrates 1g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- -1 large baking/cookie sheet
- -Aluminum foil
- -1 large bag/bunch of kale
- -1-2 TBSP extra virgin olive oil
- -Seasonings of choice
- -Salt and pepper
- 1. Line baking sheet with aluminum foil.
- 2. Preheat oven to 305°.
- 3. Wash and dry kale leaves.
- 4. Tear kale leaves into pieces, discarding stems. Place in a thin, single layer on baking sheet.
- 5. Drizzle olive oil over kale.
- 6. Massage kale into the olive oil, mixing well.
- 7. Season with salt and pepper, or other seasonings and mix again.
- 8. Place baking sheet in oven and bake for 10 minutes.
- 9. Check chips at 10 minutes in, and turn baking sheet and cook for another 2-5 minutes.
- 10. Chips should be browning and crisping at edges, but not burning when done.
- 11. Take out, let cool and enjoy!
Seasonings I used:
(I made two batches, one with each. Not mixed together)
- Trocomare: a mixture of sea salt, celery, leek, cress, onion, chives, parsley, lovage, red pepper, garlic, horseradish, basil, marjoram, rosemary, thyme, and kelp.
- Good Rub: salt, sugar, spices, paprika, garlic, chili powder, onion, coffee.
Kale, yeah! Eat yo greens!
Happy Monday night <3 xo