Why You’ll Love These Crispy & Delicious Kale Chips
There is nothing quite like the texture of a perfectly baked green. Unlike store-bought versions that can be stale or overly salty, making Crispy & Delicious Kale Chips at home allows you to control the quality of the oil and the intensity of the seasoning.
Tips for Perfecting Your Crispy & Delicious Kale Chips
The secret to success is all in the moisture. If your kale is damp, it will steam rather than crisp. To ensure your Crispy & Delicious Kale Chips come out light and airy, make sure to use a salad spinner and then pat them dry with a kitchen towel before adding the oil.
Ingredients:
- 1.0 large bunch curly kale, approx. 8.0 oz (225g)
- 2.0 tbsp (1.0 fl oz / 30ml) Extra Virgin Olive Oil
- 1.0 tbsp (0.6 oz / 17g) Seasoned Salt (or fine sea salt)
Preparation Instructions
- Preheat your oven to 350°F (177°C) and ensure your oven rack is in the center position for even heat distribution.
- Remove the bindings from 8.0 oz (225g) of kale and carefully strip the leaves away from the woody stems using your hands or kitchen shears, discarding the stems.
- Rinse the leaves thoroughly in cold water to remove any grit or sand, then place them in a vegetable spinner to whirl away the majority of the water.
- Transfer the kale to a dry kitchen towel and pat the leaves firmly to remove 100% of the surface moisture; any remaining water will steam the kale rather than crisp it.
- Place the bone-dry kale into a gallon-sized Ziploc bag and pour in 2.0 tbsp (30ml) of olive oil.
- Seal the bag with a bit of air inside and shake vigorously, then massage the leaves through the plastic to ensure every crevice of the kale is lightly and evenly coated.
- Spread the kale onto a large baking sheet in a single layer, making sure the leaves are not overlapping and pressing them flat against the pan for maximum contact.
- Bake the kale for 12.0 to 15.0 minutes, monitoring the oven closely after the 10-minute mark to prevent the leaves from turning brown and bitter.
- Remove the pan from the oven as soon as the edges are slightly golden-brown but the centers remain a vibrant, dark green.
- Sprinkle 1.0 tbsp (17g) of seasoned salt over the hot chips and allow them to sit on the warm tray for 2.0 minutes to finish crisping before serving.
Nutritional Information (Per Serving)
Based on 8 servings:
- Calories: 80.5 kcal
- Total Fat: 7.15g
- Total Carbohydrates: 3.4g
- Protein: 1.82g
Pro Tips for Perfect Results
- The “Bone Dry” Rule: Even a few drops of water can ruin the texture. If you have time, let the kale air-dry on a counter for 30 minutes after using the salad spinner to ensure maximum crunch.
- Don’t Crowd the Pan: Airflow is your best friend. If you overlap the leaves, they will trap steam and become chewy. Use two baking sheets if necessary to give every leaf its own space.
- Season After Baking: While it’s tempting to salt before the oven, salt can draw out moisture during the cooking process. For the best Crispy & Delicious Kale Chips, sprinkle your seasoned salt immediately after they come out of the oven.
- Watch the Color: Kale goes from perfect to burnt in a matter of 30 seconds. Start checking your oven at the 10-minute mark; you want a dull forest green, not a dark brown.
Frequently Asked Questions (FAQ)
How do I keep my kale chips from getting soggy? The main culprit of soggy chips is residual moisture or over-oiling. Ensure the leaves are completely dry before adding oil, and use exactly 2.0 tbsp (30ml) of olive oil. Storing them in an airtight container with a small piece of paper towel can also help absorb any excess humidity later.
Can I make these kale chips in an air fryer? Yes! You can air fry them at 375°F (190°C) for about 4–5 minutes. However, because the leaves are so light, they tend to fly around and hit the heating element. Using a metal rack to weigh them down is highly recommended.
What is the best type of kale for chips? Curly kale is the gold standard for Crispy & Delicious Kale Chips because the “curls” create little pockets that hold the oil and seasoning perfectly. Lacinato (Dino) kale also works well but produces a flatter chip.
Why do my kale chips taste bitter? Bitterness is usually a sign of overcooking. If the kale turns dark brown or black, the chlorophyll has scorched, creating a bitter flavor. It is better to pull them out 30 seconds too early than 30 seconds too late.
Conclusion
Mastering this recipe for Crispy & Delicious Kale Chips is a total game-changer for anyone looking for healthy kale snacks that actually taste good. This 15-minute healthy recipe is the perfect keto friendly snack to keep in your rotation, providing a satisfying crunch that rivals any homemade vegetable chips. Whether you are looking for easy vegan appetizers or just a low calorie chip alternative for movie night, these crispy kale leaves are sure to satisfy. Don’t be afraid to experiment with the best kale chip seasoning like smoked paprika or nutritional yeast to make the recipe your own!
