I have been reading the kale chips, the queen of the healthy snacks craze on many blogs. I had planted kale in my vegetable garden this year and oven-baked kale chips one of the recipes I tried with my kale harvest.
First, I washed the leaves thoroughly and cut the stems off. I also cut the rather thicker midribs off.
Then I dried them well, using my salad spinner. Completely drying them is critical if you want super crispy kale chips.
I cut them in squares.
I sprayed them with a little bit of olive oil. You can also use this method to evenly oil leafy greens like kale. I baked a few batches. Maybe the type of kale I had in my backyard has already salty flavor. When I sprinkled salt generously on the batch, the taste of the first batch was too salty for me. So in the later batches, I sprinkled just a few pinches. I laid the pieces on a natural parchment paper on an oven tray.
Then I baked them for about 10-15 minutes on 350F. Check on them frequently after 10 minutes, you don’t want to keep them in the oven for too long, otherwise, they turn brown with no extra crispiness. Try out one of the pieces towards the edge. If they are crispy enough, take them out.
The final trick with the crispiness is to eat all the kale chips shortly after they come out of the oven. They quickly turn stale as they wait outside.
In my opinion, they turned out great. They were crispy and salty enough to make you keep eating until the whole batch was gone. The kids liked them as well. I couldn’t say they loved them but took more bites than one.
I want to try this recipe with different spices and herbs. It’s is such a tasty snack.
Also, see How to evenly oil sliced vegetables and leafy greens
Some of my favorite kitchen gadgets I used making baked kale chips
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