What do you do when you have too much kale? Kale chips of course!
It is definitely kale season. We came back from a camping trip this week to an explosion of kale in our garden. Kale chips is one of the fastest ways to use up a lot of kale and definitely my kids favourite way to enjoy it.
There are zillions of kale chip recipes out there. After testing (and burning) a few, below are a few tips for crispy chips:
- Wash and dry the leaves thoroughly…emphasis on the dry.
- Place kale pieces in a single even layer on the baking sheets.
- Bake at low heat (300F/150C). Low heat for longer is better than high heat (400F/200C or higher) and less time.
- Cool for just a few minutes on the baking sheet.
- Line baking tray with parchment paper to easily remove the leaves once they finish baking.
Kale chips are best shortly after they come out of the oven- they lose their crunch over time. If you wish to store some kale chips for the next day or so, make sure they cool off completely before storing in an air-tight container.
Crispy Kale Chips
A crispy kid-favourite snack
- 1 bunch of kale (about 10 leaves), stems removed, washed, thoroughly dried and torn into large pieces (2-3 inches).
- 1 Tbsp of extra-virgin olive oil
- 1 Tbsp of nutritional yeast
- 1/2 tsp of garlic powder
- 1/2 tsp of cayenne pepper
- 1/2 tsp of sweet paprika a.k.a. pimenton, smoked paprika
- 1/2 tsp sea salt
Preheat the oven to 300F/150C.
Place kale pieces in a large bowl and drizzle with oil, mixing it in with your hands, ensuring that all the leaves are well coated on both sides. Sprinkle with rest of ingredients and mix well.
Spread out the kale leaves onto baking sheets lined with parchment paper. Do not overcrowd the sheet.
Bake for 8-10 minutes, rotate the baking sheet and bake for another 8-10 minutes until crispy.
Let cool on the pan for 3-5 minutes before transferring to a serving plate.