Crispy Seasoned Kale Chips Recipe (2024)

FAQs

What is the secret to kale chips? ›

To get perfectly uniform, crispy kale chips, the key is to bake them for longer, at a lower temperature. Baking kale chips at 300F for 20 to 25 minutes allows the vegetable to slightly dehydrate while it cooks, resulting in a perfectly crispy chip.

To keep them crispy, it is important to let them cool completely. Once cooled, they can be stored in an airtight container at room temperature for 2-3 days. You could also try adding a few grains of raw rice or silica packs (like those found in store-bought kale chips) to the airtight container. & Perfect for snacking!

Arrange kale on two rimmed baking sheets. Drizzle evenly with olive oil and toss. Season with salt. Bake, rotating trays once, until crisp, 12 to 15 minutes.

The key to crispy kale chips is to make sure you thoroughly dry your kale leaves. Use paper towels or a dry dish towel to remove any drops of water that might remain after washing and spinning your kale. Damp leaves make soggy kale chips.

Adding salt and squeezing lemon make a big difference by removing bitterness. Adding some spicy or sweet flavors may help tame the strong flavor of bitter kale. For example, tossing in some dried fruit helps balance the bitter with some sweet.

Use older potatoes

Generally, older potatoes are the best for making chips, as the natural sugars diminish over time and convert into starch – the perfect excuse to use those old potatoes that have been sitting around for a while.

Rinse and dry the kale leaves before removing most of the centre stalk, leaving long, thin pieces of kale. Toss the kale in the oil, then sprinkle with the sugar, cinnamon and ½ tablespoon of sea salt. Arrange the leaves in a single layer on a couple of baking trays and bake for 5 minutes, until crisp.

Curly kales are distinctively mild-flavored and easy to cook with. These types are most commonly used for chips, green smoothies, and pestos. Curly kale leaves grow whorled around a woody upright stem. These curly varieties can be green, bluish, or purplish-red in color.

In the long run, replacing high-calorie snacks (looking at you potato chips) with kale chips can be a helpful component to losing weight. That's because kale chips are more nutrient-dense and less calorie-dense. That's a fancy way of saying they help you feel full with less calories.

And unlike potato chips, kale retains its nutritional value when made into chips. Kale is high in fiber, antioxidants, vitamin A and calcium, as well as B vitamins, vitamin C and potassium. It's fat- and sodium-free, and the minuscule amounts of olive oil and salt used in my recipe barely bump up those amounts.

Are kale chips good for liver? ›

Glucosinolates also help with the body's detoxification system. They stimulate the liver, helping it produce an enzyme that prevents free radicals from attacking our DNA. Kale has been shown to improve cardiovascular health as well.

If the oven isn't hot enough to brown the chips on the 'air-side', or if there's not space for the heat to circulate around each chip, they'll be unevenly crisp. Deep-frying also means the oil can penetrate the craggy, broken edges on all sides to make an extra crisp surface.

Give your chips an ice bath, and leave for 15-20 minutes if you have the time. This will wash off some of the starch – you'll see as the water goes cloudy. Starch on the surface of the chips locks in moisture and causes them to go soggy. Drain the chips and rinse under cold water, then dry thoroughly before cooking.

Store-Bought Kale Chips

While kale chips may seem like a healthier option, some commercial brands can be crammed with sodium, sugar, and artificial flavors. This is the kind of processed food that can lead to a higher risk for high blood pressure, obesity, diabetes, and other cardiac issues.

And unlike potato chips, kale retains its nutritional value when made into chips. Kale is high in fiber, antioxidants, vitamin A and calcium, as well as B vitamins, vitamin C and potassium. It's fat- and sodium-free, and the minuscule amounts of olive oil and salt used in my recipe barely bump up those amounts.

If desired, season the sautéed kale with salt and pepper and a squeeze of lemon juice. For more flavor, try sautéing kale in this hearty lentil skillet or with some prosciutto and sweet potatoes.