Kale chips are healthy, addictive and crisp. These no-guilt-eat-all-you-want kind of snack are so easy to make too! I had to share how I made it these chips. Check out the video too!Jump to Recipe
It was just a few years ago that I learnt how to make tasty kale chips in my oven. Learning a few tricks helped me make this best possible healthy, crispy snack ever and a whole bag of kale just gets reduced to a box of chips.
Easy to store and keeps well, especially in the fridge (Refer to the notes)
We had gone to the famer’s market and returned with a whole lot of kale! After a bit of research about what to make with curly kale, I finally zeroed in on chips… after all, who does not love chips! Any kind! It’s the best thing to do if you have excess kale on hand.
I would say it would be the top thing you would now make with kale greens.
How to make the kale chips tastier?
Here are a few things to remember to make the healthy kale chips more crisp and tasty.
I loved the recipe from the Kitchn. They said that it was better to get the curly kale and not the other kind they called dinosaur kale. This is because the curly edges of the curly kale will give plenty of extra surface to the spices to lodge itself in.
And this in fact is going to get the chips tasting more yummy!
And another thing to remember…the leaves need to be completely dry. So I washed the bunch, let the water drain off and then patted them dry with a clean cloth.
You will love the sweet-salty-spicy taste of this concoction I recommend for the chips. But feel free to modify it to suit your taste.
And finally, remember to use your OTG (Oven-Toaster-Grill) or a Convection mode for making the kale chips. The temperature has to be very low or else the colour will turn unappetising. Or it could char completely.
So let’s summarise!
- Type of Kale (Choose Curly)
- Dried leaves (Wash and dry completely)
- A good marinade
- Oven temperature at less than 120 °C for baking the kale chips ( Low temperature to preserve the colour and yet give it a crunch)
Making the crisp and healthy kale chips
For one large bunch of kale, after shredding the leaves off the thick central stalks, add a mixture of
After rubbing it in thoroughly, the leaves are baked at a low temperature (120°C) for 10 minutes, and flipped over and cooked for a further 5 minutes.
Timing may vary. Be around the oven and ensure it does not turn brown too quickly, in which case you’ll need to reduce the temperature.
The chips will keep for a week when stored in an air tight box, though I don’t expect them to last that long!
Kale ChipsCourse: SnacksCuisine: WesternDifficulty: Easy
Crisp and healthy Kale Chips is super easy to make. Convert any extra kale leaves into this delightful snack and watch it disappear!
- Wash the leaves well. Remove hard stalks from the centre. Dry with a clean towel.
- Mix all the ingredients for the marinade. Smear all over the prepared leaves. Make sure you get it into all the folds of the leaves.
- Spread in a single layer on the baking sheets. You can prepare multiple trays if you have a larger oven, just ensure you exchange their positions now and then.
- Bake for 12 minutes at 120°C. Ensure it does not change the colour of the kale. You may need to change the temperature if your oven is not calibrated.
- Turn each one and cook for 5 minutes, until crisp.
- If you have multiple trays, ensure you also interchange the position of the trays to get them evenly cooked.
- Cool and store in air tight boxes. It stays for 4 to 6 days depending on the weather.
- In case your kids are reluctant to try it, to make it palatable, you can crush it and add it to sweetened yoghurt.
- In parties, as a starter, include it with stips of carrot, cucumber and bread strips. Just place in a separate bowl. Serve with white sauce, salsa, and other dips for a fun experience.