Crispy Baked Kale Chips
User Reviews
5
Crispy Baked Kale Chips
Description
Crispy Baked Kale Chips starts with whole curly kale leaves that are dried thoroughly to ensure crispiness. After cutting into sizable pieces and removing the stems, the kale is gently massaged with vegetable oil, allowing the oil to coat the leaves evenly. Baking at 350 degrees Fahrenheit on a lined sheet ensures the kale crisps up rather than steams. The chips bake for a short 8 to 10 minutes until edges brown lightly, providing a satisfying crunch without burning.
The baking process reduces the kale's moisture content while preserving its color and texture, causing the leaves to shrink but become crisp rather than tough. A simple sprinkle of salt finishes the chips, enhancing their flavor without overpowering the natural kale essence. Keeping the chips in a paper bag helps maintain their crisp texture for about a week.
Careful monitoring during baking is essential because even a minute too long can cause burning. Allowing the chips to cool resting on the baking sheet further enhances the crispness before storage. This preparation makes the kale leaves a light, crunchy snack or a garnish with a mild salty taste and delicate, toasted notes.
Ingredients
- 1 large curly kale washed, stems removed, and completely dried (about 4 cups, bunch
- 1 tablespoon vegetable oil
- salt a couple pinches
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with a silicone mat or parchment paper.
- Cut the kale in ~2-inch pieces.
- Place the kale in a large bowl. Pour on the oil and gently massage it in for 1 minute.
- Lay the kale on the prepared baking sheet in a single layer, sprinkle on a pinch or two of salt, and bake for 8 to 10 minutes, or until the kale is crispy and lightly browned at the edges of the kale.
- Store these in a paper bag for up to a week.
Notes
- Ensure kale leaves are completely dry using a salad spinner or thorough air drying to maintain crispness.
- Keep the torn kale leaves large, removing stems but retaining leaf size for ideal shrinkage and crunch.
- Arrange kale in a single layer on baking sheet to promote even crisping and prevent steaming.
- Watch the kale closely during baking as even small time differences significantly affect crispness and color.
- Let the baked kale chips cool on the baking sheet to help them crisp up before storing.
- Store finished chips in a paper bag to keep them crisp for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 4 servings
Amount Per Serving
Calories 70 kcal
% Daily Value*
| Calories | 70kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Sodium | 73mg | 3% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 2847IU | 57% |
| Vitamin C | 27mg | 30% |
| Calcium | 72mg | 7% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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