There are many people who have suffered through too many batches of soggy or burned kale chips over the years.
It won’t take long to master your baked kale chip recipe, but with these 5 tips for flawless kale chips, you will do it even faster. Once you do it right, you will love this recipe as much as we do. Enjoy.
1. Tear leaves into large pieces after you remove the stems
Just like us, you are probably not a fan of chewing through wood baked kale stems. Remove the stems by grabbing the base of the stem with one hand and pushing outwards along the stem to slide off the leaves.
2. Wash and dry the leaves before you begin
The water can steam the kale chips while baking and lead to the dreaded soggy kale chip if the leaves are not properly dried. Make sure that they are nice and dry before you massage in the oil. A salad spinner will do a great job.
3. Do not skip the oil, but do not drench it in oil either
A little bit of extra virgin olive oil goes a long way. We recommend that you use a ½ tablespoon of oil per baking sheet of kale chips. Massage the oil into the leaves in order to ensure all the crannies and nooks are coated. In addition, oil also helps the spices stick to the leaves.
4. Spread it into a thinner layer on the baking sheet
Putting the kale into a very thick layer on the baking sheet tends to lead to soggy, unevenly baked kale chips. For that reason, it is better option to spread them out into a thinner layer on each baking sheet. In addition, make sure to rotate the baking sheet half-way through baking.
5. Low-heat for even baking
We have tasted all kinds of kale chip recipes at different temperatures, and the batches which worked the best were those baked at a very low temperature of 300 degrees F. It takes a bit longer to bake, but it is worth because you don’t get any burnt pieces.
– Preparation time: 15 minutes
– Cook time: 30 minutes
– Total time: 45 minutes
– Yield: 8 servings per recipe
Serving Size: 1 (57 grams)
Amount per serving and daily value (%):
– 70 calories
– 48 calories from fat (69%)
– 5.5 grams of total fat (8%)
– 0.8 grams of saturated fat (3%)
– 1.8 grams of protein (3%)
– 0 grams of sugars (0%)
– 1 gram of dietary fiber (4%)
– 5 grams of total carbohydrate (1%)
– 312 milligrams of sodium (13%)
– 0 milligrams of cholesterol (0%)
– 1 tablespoon of apple cider vinegar
– 3 tablespoons of olive oil
– 1 to 2 teaspoons of salt (This makes them very salty. You may want to reduce the amount and then sprinkle the chips with salt)
– 2 bunches of kale (rinsed with stems removed)
In the first step, cut kale into 2 to 3-inch pieces. Now, mix oil, salt, and vinegar in a big bowl and then add kale and mix by hand. Try to get all the leaves covered. In the next step, place on baking sheet and bake at 350 degrees F, until they are crispy.
Tip: You can also use parchment paper for easy cleanup. If it looks like they are not sizzling a bit or getting a little crispy after about 20 minutes, turn up the heat to 400 degrees F. Time for baking may vary depending on the size of your chips and desired crispness. The outer edges cook faster than the pieces from near the steam.