There’s nothing quite like the shatteringly crisp texture of a perfectly baked kale chip. Forget the sad, stale store-bought versions! Making them at home is a total game-changer, letting you control everything from the quality of the olive oil to the perfect pinch of salt. This recipe guarantees light, airy, and ridiculously addictive chips that will vanish from the bowl in minutes. The secret? Getting the kale BONE DRY. Let’s get crunching!
Ingredients
• 1 large bunch curly kale, approx. 8 oz / 225g
• 2 tbsp / 30ml Extra Virgin Olive Oil
• 1 tbsp / 17g Seasoned Salt (or fine sea salt)
Instructions
1. Preheat your oven to 350°F / 177°C and place a rack in the center.2. Prep the Kale: Remove the tough stems from the kale and tear the leaves into bite-sized pieces.3. Wash & Dry: Rinse the leaves in cold water, then spin them in a salad spinner. Transfer to a kitchen towel and pat completely dry. This step is crucial for crispy results!4. Coat with Oil: In a large bowl, drizzle the kale with olive oil. Use your hands to massage the oil into every nook and cranny of the leaves until they are all lightly coated.5. Arrange on Baking Sheet: Spread the oiled kale in a single, even layer on a large baking sheet. Do not let the leaves overlap, as this will cause them to steam.6. Bake to Perfection: Bake for 12-15 minutes, keeping a close eye on them after 10 minutes. They can go from perfect to burnt very quickly.7. Season & Cool: Remove from the oven when the edges are golden-brown but the centers are still dark green. Immediately sprinkle with seasoned salt. Let them cool on the pan for 2 minutes to get extra crispy.
Nutritional Information
• Per serving, based on 8 servings.
• Calories: 81 kcal
• Total Fat: 7.2g
• Total Carbohydrates: 3.4g
• Protein: 1.8g
Pro Tips
• for the Crispiest Kale Chips
• The “Bone Dry” Rule: For maximum crunch, ensure your kale is 100% dry. Even a few drops of water will create steam and prevent the leaves from crisping up.
• Don’t Crowd the Pan: Give your kale space! Spreading the leaves in a single layer on the baking sheet allows hot air to circulate, which is key for a crispy texture. Use two pans if needed.
• Season After Baking: Salt draws out moisture. To prevent soggy chips, always sprinkle your salt or seasonings on the kale immediately after it comes out of the oven, while it’s still hot.
• Watch Like a Hawk: Kale can go from perfectly crisp to burnt and bitter in under a minute. Start checking at the 10-minute mark and pull them out as soon as the edges are golden brown.
FAQ
Q: Why are my kale chips not crispy
A: Your kale chips may not be crispy if the leaves weren’t completely dry before baking. The recipe stresses that even a few drops of water will create steam and prevent crisping. Overcrowding the pan can also cause the kale to steam instead of bake, leading to a soggy texture.
Q: When is the best time to season kale chips
A: You should season the kale chips immediately after they come out of the oven. Salting before baking draws out moisture, which can make the chips soggy. Seasoning while they are hot helps the salt adhere properly.
Q: How do I know when my kale chips are done
A: The kale chips are finished baking when the edges are golden-brown but the centers remain dark green. You should watch them very closely after the 10-minute mark, as they can burn in less than a minute.
Q: What is the most important step for making crispy kale chips
A: The most crucial step is ensuring the kale leaves are 100% BONE DRY after washing. Use a salad spinner and then pat them with a kitchen towel to remove all moisture for the crispiest, most shatteringly textured chips.
