9 Tips to Making Amazing Kale Chips that are Delicious, Healthy, and Crispy!

Initially, I had many failed attempts at making kale chips, and I’ve learned several lessons along the way.  I figured if I had so much difficulty mastering the trickiness of kale chip making, that maybe you have too – which is why I decided to share these nifty tips with you!  I hope these nine tips and my easy recipe help you out so that your next batches are crunchy and delicious!

1. Store bought kale chips aren’t good.  Correct me if I’m wrong and you know of an amazing brand that makes yummy kale chips, but I have yet to find one that I’ve liked!  Even the flavored ones aren’t good, they’re very bitter and don’t taste much like kale.  If you have a hankering for kale chips, go get yourself a fresh bunch of kale and follow the below tips for a tasty snack!

2. Get the freshest, curliest kale the store has.  Kale is fresh when it has a nice, deep, dark green color and has firm, healthy leaves.  The firmer and healthier the leaves, the crunchier your chips will be.

3. Once you’ve got your fresh kale leaves, make sure you cook your kale chips within a day or two of purchasing.  I’ve found that the longer I wait to make the chips and the longer the kale sits in the fridge, the more bitter and earthy the chips taste.  I try and make my kale chips the day of, or day right after buying my kale.

4. Ensure that you are fully preheating your oven before cooking.  If you stick your kale chips in the oven prior to it fully preheating, you can run the risk of burning them before they’re even cooked or crispy.

5. Don’t drown your kale in olive oil.  I’ve found that less is more when it comes to making kale chips.  The first few times I made them I used too much oil, and the chips were bitter, slightly burnt, and really oily.  It was not tasty.  Now I drizzle just a little bit of olive oil and massage it into the leaves.  If I need more, I add a little more, but I’m very cautious with how much I’m drizzling in at once – make sure you’re mixing it up to see how oily it’s getting.

6. Slow and steady wins the kale chip race! I cook my kale chips at about 300 degrees Fahrenheit.  It’s really easy to burn kale chips (and believe me, I’ve had a lot of practice to know), but I’ve found that at 250-300 degrees, they cook really perfectly (as long as you keep a close eye on them, see tip #7 :)

7. Once your chips have been in the oven for a bit (between 20-30 minutes) start diligently keeping tabs on how they’re doing.  They can go from perfect to burnt in less than a minute, so I make sure to hover around my stove as they cook.  Every few minutes, depending on how fast they’re progressing, check to see how crispy they are – as soon as they get delicately crispy, try one.  If it tastes good, and all the chips seem to be cooked and delicately crispy, you’re all set!

8. If you don’t finish your chips, I’ve found that putting them in the fridge makes them really soggy and pretty gross.  It’s better to just wrap the leftovers in some aluminum foil or a loosely tied bag and leave them out on the counter – try not to put them in an air-tight container, I feel like that kind of makes them soggy, as well.

9. If your kale chips do get soggy, you can always get that oven preheated to 250 again and pop them in their for a few.  Remember, they’ve already been cooked, so they’ll probably only need 2-3 minutes to warm up and get crispy again.

Melissa’s Kale Chips Recipe

Ingredients:

  • 1 Bunch of Curly Kale
  • About 1 tbsp. Olive Oil
  • Sprinkle of Real Salt
  • Black Pepper

Instructions:

  1. Preheat oven to 300 degrees Fahrenheit.
  2. Rinse kale thoroughly in cold water.  Shake well and pat dry with towel.
  3. Remove thick center stem and put leafy greens in a bowl.  Dispose of stems.
  4. Drizzle some olive oil over the leaves – do not put too much, you don’t want to drown it (review tip #5 above).  Make sure to massage the oil into the leaves with your hands.
  5. Spread leaves out on a cookie sheet.  Make sure the kale is laid out for optimal crispiness (don’t overlap leaves).
  6. Sprinkle kale lightly with Real Salt and black pepper.
  7. Once oven is preheated, put kale chips in and keep a close eye on them.  They should take about ten minutes, but it depends on the freshness of the kale, how much oil you used, your oven, etc.  Keep a close eye on them!
  8. Once your kale chips look crispy, feel them with your finger to see if they are.  If they feel delicately crispy, try one and see how it tastes.  If it tastes good, (and you’ll know!), get those bad boys out of the oven and enjoy!

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