I’ve suffered through one too many batches of burned or soggy kale chips. It took me a while to master my baked kale chip recipe, but I’ve learned some valuable lessons along the way and I’d like to pass my tips along to you!
You want a balance between crispiness and chewiness, without tasting burned. When baked properly, they really do make the perfect base for a satisfying chip alternative. They are also a super food and have many health benefits.
With these few easy techniques you’ll be well on your way to kale chip heaven. No dehydrator required!
What you will need:
Sea salt or other seasonings (optional)
1. Remove the stems and tear leaves into large pieces. Remove the stems very quickly by grabbing the base of the stem with one hand and pushing outwards along the stem to slide off the leaves.
2. Wash and thoroughly dry the leaves before beginning.
If the leaves aren’t properly dried, the water can “steam” the kale chips while baking and lead to the dreaded soggy kale chip. Be sure they are nice and dry before you add in the oil.
3. Don’t skimp the oil, but don’t drench it in oil either
A little bit of extra virgin olive oil goes a long way. I like to use ½ TBSP. of oil per baking sheet of kale chips. Rub the oil into the leaves to ensure all of the leaves are coated. Oil also helps the spices stick to the leaves.
4. Spread kale into a single layer on a parchment lined baking sheet. Be sure to rotate the baking sheet halfway through baking.
5. It’s all about the low-heat for even baking. It takes a bit longer to bake, but I can assure you it’s worth it because you don’t get any burnt pieces. The goal is to crisp the kale, not scorch it into little black burnt pieces! In my oven, I bake at 300 for 10 minutes, then I rotate the pan, and bake for another 15 minutes.
6. Cool for just a few minutes on the baking sheet. This allows the kale chips to crisp up even more once they are out of the oven.