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Kale Chips

I first heard about kale chips in 2009, when I read about it on a food blog. I have made it twice: once right after I read about kale chips and once this year. I made the kale chips according to the instructions on the food blog and found my kale chips were either burnt or soggy. The little man refused to eat them. I refused to eat them too.

My mother-in-law recently made kale chips and brought some over for us. Her kale chips were green, crisp and simply delicious. Everyone, including the little man could not get enough of it.

The two secrets to great kale chips are:
  1. Make sure the kale leaves are completely dry after washing
  2. Bake on a lower temperature for a longer period of time. 
Oven temperatures vary and you should test one batch to see if you need to adjust the oven temperature and/or time.

1 bunch of kale
Olive oil to taste
Garlic powder to taste
Onion powder to taste

1. Preheat the oven to 300 degrees F.

2. Wash the kale and take off the stem (discard or use it in a smoothie or soup). Tear the leaves into bite-sized pieces.

Wash, and spin dry. OXO Softworks salad spinner does a great job.
3. Dry the kale thoroughly in a salad spinner or pat dry using paper towels. It is important to make sure the kale is completely dry so that it will crisp up nicely in the oven.

4. Spread kale pieces on a baking sheet lined with aluminum foil, ensuring they have enough room in between. Separate into a few batches if necessary.

Give them some breathing room and do not overcrowd them.

5. Drizzle olive oil over kale chips.

6. Bake for 12 - 25 minutes. Check the kale chips at the 12 minute mark. The kale chips should be green and crisp (not soggy or brown and burnt).

7. Sprinkle with garlic powder and onion powder and transfer to a container with a lid.

Green, crisp and tasty!

  • Keep the kale chips in a lidded container and cool before closing the lid.
Source: Frugal Allergy Mom

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