Crispy Kale Chips
Easy and simple Crispy Kale Chips are the tastiest way to eat more greens! You need just five ingredients and 20 minutes to make these healthy vegetable chips.
I have to confess I’m not a great fan of eating kale leaves very often. However, I’ve found they’re rich in magnesium which helps to improve sleep quality, contain cleansing compounds that help in detoxing the liver naturally by eliminating toxins from the body and also its dark green color indicates to have a great content of antioxidants that may prevent or delay some types of cell damage. Due to these benefits and more, I have decided to make a turn over of how to eat it.
The results were a completely success! No kidding, I feel, I can eat kale on regular bases!
Plus, These kale chips are the perfect savory and delicious healthy snack for on the go!
Ingredients
How to make Crispy Kale Chips
- Preheat. Preheat the oven to 350 degrees F.
- Trim the kale. Wash the kale and dry it thoroughly with paper towels or a salad spinner. Pull the leaves off the center ribs/stems in large pieces, and place them in a bowl.
- Coating the kale with the spices. Having the kale in a bowl, pour/sprinkle spices and salt over the kale. Use your hands to massage the kale leaves until each one is evenly coated with the spice mixture.
- Bake. Lay the kale leaves out flat on large baking sheets in a single layer. Bake for 10-11 minutes until crisp, but still green. Cool for a few minutes on the baking sheet before enjoying.
Final Tips
Kale chips are a tasty snack that can be easily made at home. Here are a few tips for success:
Wash and dry:
Kale can harbor dirt in between its folds so it’s best to wash it thoroughly. Once it’s washed, its important to dry it well too. Before adding the oil, dry the leaves with paper towels or a clean kitchen towel. Dry kale equals crisper chips.
Massage the oil, spices and salt carefully into the leaves:
Kale chips turn out best with a minimal amount of oil. With a lot of kale and only a little oil, massaging the leaves with your hands spreads the oil out evenly and season the leaves with, spices and salt at the same time. How do you know when you’ve massaged enough? The leaves should still hold their shape but be shiny and slightly dark in color.
Don’t overcrowd the pan:
Kale chips should be crispy, not limp and soggy. To get the perfect texture, spread the kale out between two baking sheets, making sure that it touches as little as possible. This helps the kale get crispy. If you have too much for two baking sheets, cook the kale in batches. To ensure even cooking, switch the positions of the baking sheets from the top to the bottom of the oven halfway through cooking.
You’ll like every bit of it. It’s finger-lickin’ good! Enjoy it, friends!🌞
If you’re looking for more wholesome snacks, you might like these:
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Crispy Kale Chips
Ingredients
- 1 large bundle curly green and/or purple kale
- 1-2 tbsp olive oil or avocado oil
- 1 tbsp smoked paprika
- 1 tbsp turmeric
- 1 tbsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line 2 sheets with parchment or aluminum and set aside.
- Rinse and thoroughly dry kale, then remove the leafy green part of the kale from the tough stalk, and tear into pieces and discard any large stems.
- Drizzle the kale with oil, spices and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don't overlap.
- Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 10 minutes total. or until kale is crispy and very slight golden brown. Watch closely as it can burn easily.
- Enjoy immediately! Best when fresh. Store leftovers covered at room temperature for 2-3 days.