From garden to salty snacking in 15 minutes.
There aren’t a lot of easy-to-make snacks that pack as much of a nutritional punch as kale chips. When it comes to snacks and munchies some are definitely healthier than others. But the top of the list in terms of a nutrient-dense, healthy snack are these kale chips.
Kale chips are very thin, delicate, crispy chips, with the feeling that you’re chomping on salty air. There’s not much too them. But the good news is that they’re nutrient-dense and satisfy all your salty and savouring snack cravings with very little calories.
Nutritional benefits aside, crispy kale chips are one of my favourite things to make with kale. And I think I’ve discovered the perfect way to make them. They are great for parties and a good conversation topic.
If you’ve never made them at home, give them a try! Like potato chips, you cannot stop at just eating one. Just like potato chips, but, you know, not fattening. The fact is, they are nothing like potato chips – they don’t taste like them, and they don’t have the same texture. But they are addicting, once you start, it’s kind of tough to stop.
They are the perfect easy-to-make snack with a healthy crunch! With basic ingredients and they’re a great healthy snack for on the go!
When we first made kale chips at home, we were shocked at how easy it is. All you need is kale, a baking sheet and about 15 minutes. They’ve quickly become my new favourite healthy snack!
- 1 bunch Kale - washed and dried very well – about 1 LB/500g
- 1 tbsp Olive oil - extra virgin
- 1 pinch Salt - Sea or Pink Himalayan salt- fine and/or coarse
- 1 pinch Paprika
- 1 pinch Garlic powder
- Dried herbs - optional to taste - such as oregano, basil, parsley, chives among others
- Preheat your oven to 300-350°F (150-175°C). Baking kale chips at any temperature lower than 300°F (150°C) will require a lot of patience. 300-350°F (150-175°C) takes a bit longer to bake, but I can assure you it’s worth it because you don’t get any burnt pieces. If your oven is too hot, the kale will burn before it has a chance to get nice and crunchy.
- Wash and dry one bunch of kale, making sure the leaves are completely dry. If you have one, use a salad spinner to remove all the water; just be sure not to overload it so the leaves can properly dry. Or, use a clean kitchen towel or paper towels to pat dry. If there's any moisture left on the leaves it will steam and you'll end up with soggy kale chips, which means floppy kale, not crispy. Be sure they are nice and dry before you massage in the oil.
- Remove the leaves off the stems and tear leaves into large chip-sized pieces. They shrink a little when baked.
- Place the kale in an extra-large bowl, drizzle the olive oil as evenly over the kale as possible. Using your hands, gently massage the oil into the kale leaves, making sure to massage the oil well into all the folds and onto the entire surface of each of the kale leaves. If you find you need a tiny bit more oil, add it one drop at a time. Don’t skip the oil, but don’t drench it in oil either. Use ONLY just enough oil to BARELY coat the leaves otherwise they'll stay soggy. ½ tablespoon of oil per baking sheet of kale chips is a perfect amount. If you drench the kale in too much olive oil, it won’t crisp up.
- Once you've finished massaging the kale, sprinkle a pinch of sea or Pink Himalayan salt, a pinch of Paprika and a pinch of garlic powder over the kale. If you want, add your favourites dried herbs, such as oregano, basil, parsley, chives among others. Add any other desired seasonings.
- Arrange the pieces of kale in a single layer over two baking sheets with parchment paper. It’s important to spread them out into a thinner layer on each baking sheet, otherwise it might steam instead of becoming crispy.
- Add the pans to your preheated oven.
- Bake for about 15 minutes, or until chips are dry, crispy and evenly baked, watching the pan closely for the last 5 minutes to prevent over browning. Baking time is crucial. If unsure on time, go with low and slow. Brown make bitter! There’s no real need to flip the chips unless you have the patience for it. When baked, the kale will be crisp and crunchy.
- Remove the pan from the oven and leave the kale chips on the pan for 3-5 minutes before serving to they can crisp up even more! Waiting just 3-5 minutes allows the kale chips to crisp up even more once they are out of the oven. Just like baked cookies or roasted chickpeas, kale chips really firm up even more when cooled. That is, if you can wait that long to dig in.
- how you cook them - If your oven is too hot, the kale will burn before it has a chance to get nice and crunchy
- how curly the kale is - Opt for curly kale - the curly leaves are much better suited for chips
- how much oil you use - Use ONLY just enough oil to BARELY coat the leaves otherwise they'll stay soggy
- quinoa flakes
- finely grated cheddar or Parmesan
- pepper, crushed red chili, chipotle pepper Spicy Cayenne Pepper
- dry ranch mix
- Old Bay Seasoning— Replace salt with Old Bay
- Curry Powder
- fresh ginger, grated or Powder
- Sesame Seeds
- Brown Sugar
- 1/2 teaspoon fresh lime zest
- Cheesy Popcorn Seasoning — Add after baking.
- Chili Lime — While the kale bakes, zest one lime and measure out 1/4 teaspoon of chili pepper. Then, sprinkle over baked chips
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