Lexi Webster
Kale chips are a tasty, healthy snack that can be made at home with just a few simple ingredients. They are easy to make and can be seasoned with a variety of flavours. The key to crispy kale chips is to ensure that the kale leaves are thoroughly dried before baking. This can be done by using paper towels or a salad spinner to remove any excess water. The kale should then be coated with a light layer of oil and seasoned with salt, pepper, garlic powder, or other spices. The seasoned kale is then baked in the oven at a low temperature for a longer period, resulting in crispy and delicious kale chips.
| Characteristics | Values |
|---|---|
| Ingredients | Kale, olive oil, coconut oil, salt, pepper, garlic, parmesan cheese, chilli powder, cumin, onion powder, paprika, lemon juice, red pepper, miso, soy sauce, canola oil, nutritional yeast |
| Equipment | Oven, air fryer, baking sheets, large bowl, paper towels, salad spinner |
| Preparation | Remove stems, tear leaves, wash, dry thoroughly, massage with oil and seasoning, spread evenly on baking sheets, bake at 300°F for 15-20 minutes, let cool |
| Storage | Airtight container at room temperature for up to a week, or in the refrigerator if perishable toppings are used |
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What You'll Learn
Choosing the right kale
Types of Kale
Look for curly kale, which is particularly well-suited for making chips. Its crimped leaves have little nooks and crannies that make for a crispier snack. The flavouring clings more tightly to these leaves, enhancing the taste experience. Lacinato kale, also known as dinosaur kale, is another option, but its flat leaves may not deliver the same level of crunchiness.
Freshness
Select kale with fresh, vibrant green leaves that are free from any yellowing or browning. Avoid kale with wilted or slimy leaves, as this indicates that it is past its prime. The stems should be firm and moist, not dry or brittle.
Size and Texture
Choose kale with smaller leaves, as they are easier to work with and will crisp up nicely. Look for leaves that are tender yet firm, avoiding any that are overly tough or fibrous. The leaves should be free from excessive holes or tears, ensuring a more uniform cooking experience.
Amount
Kale chips are best made in small batches, so buy enough kale to make a single batch at a time. One bunch of kale, costing between $2 and $4, should yield approximately five large bowls of kale chips. This amount is perfect for a fresh and crispy snack.
Remember to remove the thick stems before preparing your kale chips, as they are indigestible. By choosing the right kale and following these simple tips, you'll be well on your way to creating delicious, crispy kale chips.
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Drying the kale
When drying the kale, it's important to remove the large stems from the leaves, either by tearing the leaves off or cutting them off with scissors. The stems are thick and indigestible, so it's best to discard them. Once the kale is dried and stemmed, you can tear or cut the leaves into smaller pieces, around 5 cm (2 inches) in size. This size ensures the kale cooks evenly and crisps up nicely.
The drying process is crucial to achieving the desired crispiness of kale chips. By removing any moisture from the leaves, you prevent steaming and promote even cooking. This step may take a bit of time, but it is well worth the effort to ensure your kale chips turn out perfectly crispy and delicious.
Additionally, when preparing the kale chips, it is important to spread the leaves out evenly on the baking tray. Overlapping or overcrowding the leaves can hinder their ability to crisp up. It is best to use a large enough baking sheet so that each kale leaf can lie flat in a single layer. If needed, bake the kale chips in batches to ensure even cooking and crispiness.
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Flavour combinations
Kale chips are a great healthy snack that can be seasoned with a variety of flavour combinations. The key to crispy kale chips is to ensure that the kale leaves are thoroughly dried before baking.
A basic kale chip recipe calls for olive oil, salt, and garlic powder. However, you can experiment with different flavour combinations to find your favourite. Here are some flavour combinations to try:
- Garlic and Parmesan: Season the kale with olive oil, sea salt, and garlic, then top with a handful of grated Parmesan cheese before baking.
- Spicy: Add some crushed red pepper flakes or chilli powder to the basic recipe for a spicy kick.
- Lemon Garlic: Massage the kale with olive oil, lemon juice, and garlic salt before baking.
- Southwest: Season the kale with olive oil, chili powder, cumin, onion powder, and paprika for a southwest flavour profile.
- Savoury: Combine miso, soy sauce or tamari, and canola or coconut oil for an umami-packed flavour.
- Sweet: Try something sweet like maple syrup or cinnamon sugar for a unique twist on kale chips.
- Classic: Keep it classic with a simple seasoning of salt and pepper, or add some nutritional yeast for a cheesy flavour.
The flavour combinations for kale chips are endless, so feel free to experiment with different spices, herbs, and seasonings to find your favourite.
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Baking temperature
Baking at 300°F for 20 minutes is considered the "sweet spot" by some, resulting in crunchy kale chips. However, ovens may vary, and it is important to monitor the kale to prevent overbaking or burning. Some ovens may require a lower temperature or shorter baking time.
It is important to note that baking kale chips at a temperature lower than 300°F will require more patience, as it may take longer to achieve the desired crispiness. On the other hand, if the oven temperature is too high, the kale can burn before it has a chance to get crunchy.
Additionally, the baking temperature can be adjusted based on personal preference and the desired level of crispiness. For example, baking at 250°F has also been mentioned as a successful temperature for making kale chips.
Furthermore, using convection bake, if available, can help speed up the cooking time and enhance the crispiness of the kale chips.
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Storage
Storing your kale chips properly is essential to prevent them from turning soggy or mushy. Here are some tips for storing your homemade kale chips:
Kale chips should be stored in an airtight container once they have cooled. You can line the container with a paper towel before adding the chips. If you don't have an airtight container, you can also use a paper bag, a loosely sealed plastic bag, or a container with a loose-fitting lid.
Kale chips are best eaten within a few hours of preparation, but they can be stored at room temperature for up to one day in an airtight container. If you plan to store them for a more extended period, they can be kept in the refrigerator, where they will last for about 2-3 days in an airtight container. Some sources suggest that kale chips can be stored at room temperature for up to a week, but it is recommended to consume them within two to three days for optimal freshness.
Absorbing Moisture
If you find that your kale chips become soggy in an airtight container, you can try adding something to absorb moisture, such as uncooked rice or a paper bag, which can help keep the chips crispy.
Reviving Kale Chips
If your kale chips lose their crunch, you can revive them by placing them in an air fryer for a minute or two. This will help restore their crispiness, and you can enjoy them again!
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