These kale chips are foolproof. By baking at a low temperature for a longer period of time, the kale gets crispy without browning or burning, yielding perfect chips every time.
How to Make Kale Chips
It all starts with washing and drying the kale, then removing the stems and tearing the kale into smaller pieces.
Next, the kale is massaged with oil and your seasonings of choice. This recipe is versatile and can be modified to include whatever flavors or seasonings you desire. I include a few options below.
The seasoned kale is then added to baking sheets, making sure that it touches as little as possible. This helps the kale get crispy.
After 15 minutes in the oven, stir gently and bake a little longer. You’re looking for it to be crispy and very slightly golden brown. But watch carefully to prevent burning!
Allowing the kale chips to rest on the baking sheets once outside the oven will help them crisp up even more.
If for some reason they haven’t gotten crispy, you can return them to the oven at a lower temperature or when the oven is off but still warm. The lower temperature will help draw out moisture and encourage crispiness!
Seasoning Ideas
We recommend seasoning your kale chips with a healthy pinch of sea salt!
For additional flavor, you might try playing around with some of these seasoning ideas:
Black pepper
Cayenne pepper
Cinnamon
Cumin
Chili powder
Curry powder
Garlic powder
Hot sauce
A dash of maple syrup
Nutritional yeast
How to Store Kale Chips
Though best served fresh, they can also be saved for later!
To keep them crispy, it is important to let them cool completely. Once cooled, they can be stored in an airtight container at room temperature for 2-3 days.
You could also try adding a few grains of raw rice or silica packs (like those found in store-bought kale chips) to the airtight container.
