Kale Chips
Not a fan of kale? These crispy baked kale chips will convert you! For the best result, don't overcrowd the baking pans.
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Recipe Summary
Nutrition Profile:
What Kind of Kale Should I Use for Kale Chips?
From the ruffly leaves of curly kale to the dark ridges of lacinato, any type of kale can be transformed into a kale chip! The one suggestion we have when choosing kale: go organic if possible. Nonorganic can have high pesticide residue that is difficult to wash off completely.
Tips for the Best Kale Chips
Kale chips are a tasty snack that can be easily made at home. Here are a few tips for success:
Wash and Dry Your Kale Well
Kale can harbor dirt in between its folds so it's best to wash it thoroughly. Once it's washed, its important to dry it well too. Pat it dry with paper towels or a clean kitchen towel before adding the oil. Dry kale equals crisper chips.
Massage the Oil and Salt into the Leaves
Kale chips turn out best with a minimal amount of oil. With a lot of kale and only a little oil, massaging the leaves with your hands spreads the oil out evenly and seasons the leaves with salt at the same time. How do you know when you've massaged enough? The leaves should still hold their shape but be shiny and slightly dark in color.
Don't Overcrowd the Pan
Kale chips should be crispy, not limp and soggy. To get the perfect texture, spread the kale out between two baking sheets. The leaves can touch, but they shouldn't overlap. If you have too much for two baking sheets, cook the kale in batches. To ensure even cooking, switch the positions of the baking sheets from the top to the bottom of the oven halfway through cooking.
Can I Make Kale Chips Ahead?
Yes! To keep the kale chips crispy, store them in an airtight container at room temperature for up to 2 days.
Additional reporting by Hilary Meyer
Ingredients
Directions
Nutrition Facts
2 vegetable, 1 fat