Crispy baked kale chips recipe (2024)

FAQs

How to keep kale chips crispy? ›

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. & Perfect for snacking!

Healthy alternative: Baked kale chips are much lighter compared to traditional potato chips or other fried snacks. They're low in calories, but kale is packed with vitamins and minerals, making homemade kale chips an ideal snack for any time of the day. They're even great as a side dish for burgers and sandwiches!

The key to crispy kale chips is to make sure you thoroughly dry your kale leaves. Use paper towels or a dry dish towel to remove any drops of water that might remain after washing and spinning your kale. Damp leaves make soggy kale chips. Use a light hand when you coat the dry kale leaves with olive oil.

To avoid bitterness, bake the kale at lower temperatures for a longer cook time. Another possibility is that the bitterness is caused by the oil used in the recipe. Olive oil is a popular choice for making kale chips, but can add a bitter flavor to kale chips.

And unlike potato chips, kale retains its nutritional value when made into chips. Kale is high in fiber, antioxidants, vitamin A and calcium, as well as B vitamins, vitamin C and potassium. It's fat- and sodium-free, and the minuscule amounts of olive oil and salt used in my recipe barely bump up those amounts.

Arrange kale on two rimmed baking sheets. Drizzle evenly with olive oil and toss. Season with salt. Bake, rotating trays once, until crisp, 12 to 15 minutes.

However, the vitamins in kale decrease when cooked. This doesn't mean there are no vitamins left in kale chips when they are baked. When baked, the kale chips still contains many vitamins, minerals and nutrients. The amounts are just less than when consumed raw.

Kale contains a large amount of fiber, which is great for digestion but can be dangerous if you eat too much. If you overeat on kale chips (or any food) then you may experience bloating, gas, and constipation due to the excessive intake of fiber.

Consumption of kale in excess can lead to constipation and stomach irritation. Due to the presence of oxalates, kale can increase the risk of kidney stones. Kale contains goitrogens, substances that inhibit the synthesis of thyroid hormone. So, its intake can increase the risk of iodine deficiency.

There aren't a lot of easy-to-make snacks that pack as much of a nutritional punch as kale chips. Unlike some trendy foods, kale truly deserves its healthy halo. Why does kale get so much credit? Kale is packed with anti-inflammatory and anti-oxidant properties.

Why are my homemade chips not crispy? ›

If the oven isn't hot enough to brown the chips on the 'air-side', or if there's not space for the heat to circulate around each chip, they'll be unevenly crisp. Deep-frying also means the oil can penetrate the craggy, broken edges on all sides to make an extra crisp surface.

Cooking at a farily constant and high oil temperature, around 350°F/[177°C], heats the slices so rapidly that the starch granules and cell walls have little chance to absorb any mositure before they're dessicated and done, in 3–4 minutes. The texture is therefore delicately crisp and fine-grained.

Curly kales are distinctively mild-flavored and easy to cook with. These types are most commonly used for chips, green smoothies, and pestos. Curly kale leaves grow whorled around a woody upright stem. These curly varieties can be green, bluish, or purplish-red in color.

Line a zip-top storage bag with paper towels. Place about two cups of dry kale inside the bag, squeeze out any excess air, and secure the bag. Store in the crisper drawer of your fridge for five to seven days. The stems should face toward the back of the fridge, where the air is colder.

The ingredients for most kale chips are a base of raw cashews and nutritional yeast, both of which are pretty pricey. To top it off, kale chips are usually labeled as raw, which means in order to get them crispy they are dehydrated and that takes a looooong time.

“Though most cooking methods result in loss of antioxidants, vitamins, and minerals, kale is still worth eating in whichever form you prefer. The benefits outweigh the nutrient loss,” Garcia said.

It's good news for people wanting to feed their dogs kale because kale is good for dogs in moderation. When it makes up a small percentage of a recipe, such as with a kibble diet, you can give your dog the nutritional benefits of this vegetable without doing them harm.

Spread two paper towels (still connected) on your counter and pile the dry lettuce/kale leaves on one end. Wrap the paper towel around the lettuce and then add some more leaves and continue the process until all the lettuce is wrapped up. Make sure to wrap the leaves up tightly.

Store Whole Bunches In the Fridge

To avoid excess moisture, wrap the whole bunch of kale in a layer of paper towels, and store in a supermarket plastic bag or a zip-top plastic bag in the refrigerator crisper drawer. The kale should keep for 1 week.

Massage the kale: Use your clean hands to massage the kale with olive oil for 2-3 minutes. Turn the small pieces frequently to make sure they soften evenly. Add to your favorite dishes: Once tenderized, your kale is ready to eat! Add your massaged raw kale to a salad or one of your other favorite recipes.

How do you store chips to keep them crispy? ›

Fold the packaging properly

Then, roll it up tightly and make sure no air can get through the sidelines. Finally, clip or tie it with rubber and store it in a cupboard or drawer in the kitchen. Beside storing them in packaged snacks, you can also put them in jars. To be sure, avoid air getting into the jar.