Kale chips might just be the only snack out there that’s as good for you as they are addictive. If you’ve ever had trouble getting someone to enjoy leafy green vegetables, this is a great way to coax them over to the dark(green) side.
Throughout the years, lots of you have asked me for tips on how to make kale chips, as there are a few issues that can arise. They can come out soggy, burnt, or even worse: a combination of the two. Below is my step-by-step tutorial on how to make perfectly crisp kale chips every single time.
Anything else you’d like to see a no fail tutorial on? Leave a comment and let me know!
- 1 bunch kale, curly or tuscan
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- Remove the tough stems from the kale by pulling the leaves away from the stem. Save the stems for smoothies or juicing.
- Submerge the leaves into a bowl of cool water, swoosh them around, and let sit for a few minutes. Lift the kale out of the water to drain, leaving the dirt and grit behind. Don't pour the kale and water out at the same time, or it will still be dirty.
- Dry the kale thoroughly by running it through a salad spinner or wrapping in a towel and swinging it around outside. Place the leaves on a large baking sheet and tear any big leaves in half. Use a towel to sop up any remaining bits of water.
- Preheat the oven to 325 degrees. Drizzle the olive oil and salt over the top, then mix and rub with your hands to make sure every single leaf is thoroughly coated. Spread the kale out in an even single layer and bake in the oven for about 20 minutes. Keep an eye on them while they bake. They're done when the leaves are totally crisped throughout.
- Cool and serve. Humidity is the enemy of kale chips, so their shelf life will depend on the weather. Store in an air-tight container at room temperature for up to a few days. If they become soggy, they can be recrisped in a 300 degree oven for about 5 minutes, and they'll be as good as new.
- The kale must be bone dry - if it's wet, it won't crisp up.
- Keep the oven at a low temperature to avoid the edges burning before the middles get crisp.
- Be sure to coat every single piece of each leaf with oil. This will help in achieving even, light crispness.
- Don't overcrowd the pan. You want the leaves in an even, single layer when baking. Use two sheet pans if necessary.
- This is a basic recipe, so feel free to get creative with the seasonings! Garlic powder, smoked paprika, jerk seasoning and truffle salt are some of my favorite variations.