This post isn’t exactly revelatory – any food blog addict has read approximately one zillion posts about these crunchy green bites o’ love. But sometimes friends or family try making them and complain that they’re soggy or burnt or otherwise disgusting. Maybe you’ve had that problem too and I’d hate for you to not have this delicious snack in your life. So here’s my little kale chip secret…
Kale chips are easy. Anyone can make them. But they do take a little bit of love.
So here are my tips for making kale chips that are crispy, perfectly seasoned, and still a little green… every time.
1. You can make your kale chips any flavour you like (dill pickle, spicy curry, or, cheesy perhaps?) But I’d recommend keeping it simple the first few times. A head of kale, olive oil, a lemon, and salt are all you need.
2. Tear your kale off the stem and into chip-sized pieces (some will be smaller, thats okay).
3. Make sure your kale is very dry – use a salad spinner or leave it to air dry in a colander.
4. Measurements will vary depending on how big your head of kale is. Start with 1/2tbsp each of lemon juice + oil and a 1/4tsp of salt. Add more as needed.
5. Get your hands in the bowl and massage your kale so that its all evenly covered.
6. This is probably the most finicky part: Lay your kale out in a single layer on baking sheets. Make sure none of it is folded over or overlapping another piece.
7. Bake at 250 degrees. It’s tempting to crank up the heat so that you can eat these babies sooner but don’t. It’ll be worth the wait, I promise. They’ll probably take about 30-40 minutes (I generally check them after 20 and every 10 minutes thereafter). When they’re all crispy take them out and transfer to a bowl.
Tada! Perfect kale chips. It’s true – it takes a little bit of patience, but if you follow this formula you’ll be chowing down on a delicious, crispy, salty snack that just happens to be a big bowl of greens. Double win!
Have you tried making kale chips before? Do you have a favourite flavour combination?
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I’ve never made these, but we’re growing Kale in the garden this summer so I’m excited to give it a try :D
Definitely going to try this! I’ve never had kale chips before but I’m trying to eat less cheese and more green ;)
This is an amazing food. I maintain that the perfection of kale comes in the contrast between the powdery and the soft pieces. My favourite is olive oil, s&p, nutritional yeast, 400 degrees and stir once.
bookmarking this post!! I make kale chips quite a bit (though raw kale salad is my have) but I’ve never done the longer lower bake before. thanks!
Emma from little motley
oOoo I love raw kale salad, too! what do you like to put on yours?