Baked Kale Chips Recipe

Kale: A leafy green vegetable that is packed with nutrients and has a slightly bitter taste. It becomes wonderfully crispy when baked.

Olive oil: A healthy fat that helps the kale crisp up in the oven and adds a subtle, rich flavor.

Sea salt: Enhances the natural flavors of the kale and adds a satisfying salty crunch.

To ensure your kale chips come out perfectly crispy, make sure to thoroughly dry the kale after washing. Any excess moisture can cause the kale to steam rather than bake, resulting in soggy chips. Using a salad spinner can be very effective in removing water. Additionally, be careful not to overcrowd the baking sheet; the kale should be in a single layer to allow for even baking.

• kale - Substitute with spinach: Spinach can be baked to a crispy texture similar to kale, though it may require a shorter baking time.

• kale - Substitute with collard greens: Collard greens have a similar texture and can be baked to achieve a crispy chip.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for baking.

• olive oil - Substitute with coconut oil: Coconut oil can provide a different flavor profile and also has a high smoke point suitable for baking.

• sea salt - Substitute with Himalayan pink salt: Himalayan pink salt offers a similar taste and mineral content, making it a good alternative.

• sea salt - Substitute with kosher salt: Kosher salt has a similar texture and flavor, making it a suitable replacement for sea salt.

• Allow the kale chips to cool completely before storing. This prevents any residual heat from creating moisture, which can make the chips soggy.
• Store the cooled kale chips in an airtight container. A glass jar with a tight-fitting lid or a resealable plastic bag works well.
• Add a small packet of silica gel or a few grains of uncooked rice to the container. This helps absorb any excess moisture and keeps the kale chips crispy.
• Keep the container in a cool, dry place, away from direct sunlight. A pantry or a cupboard is ideal.
• For longer storage, consider freezing the kale chips. Place them in a single layer on a baking sheet and freeze until solid. Then transfer to a resealable freezer bag.
• When ready to enjoy, you can eat the kale chips straight from the freezer or let them come to room temperature. They will retain their crispiness.
• Avoid storing kale chips in the refrigerator, as the humidity can make them lose their crunch.
• If the kale chips become soft, you can re-crisp them by placing them in a preheated oven at 300°F (150°C) for a few minutes. Keep an eye on them to prevent burning.

• Preheat your oven to 300°F (150°C). Spread the kale chips on a baking sheet in a single layer. Bake for 5-10 minutes, checking frequently to ensure they don't burn. This method helps to restore their crispiness.

• Use a toaster oven set to 300°F (150°C). Place the kale chips on the toaster oven tray and heat for 5-7 minutes. This is a quick and efficient way to reheat a small batch.

• If you have an air fryer, set it to 300°F (150°C) and place the kale chips in the basket. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• For a microwave option, place the kale chips on a microwave-safe plate lined with a paper towel. Microwave on high for 30-60 seconds. This method is less ideal as it may not restore full crispiness, but it works in a pinch.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add the kale chips and stir frequently for 2-3 minutes until they are warmed through and crispy again.

• Oven: Used to bake the kale chips at the specified temperature to achieve the desired crispiness.

• Baking sheet: Provides a flat surface to spread the kale in a single layer for even baking.

• Parchment paper: Placed on the baking sheet to prevent the kale from sticking and to make cleanup easier.

• Knife: Used to remove the kale leaves from the stems efficiently.

• Salad spinner: Helps to wash and thoroughly dry the kale, ensuring it crisps up well in the oven.

• Mixing bowl: Used to toss the kale with olive oil and sea salt evenly.

• Measuring spoons: Ensures accurate measurement of olive oil and sea salt for consistent flavor.

• Tongs: Useful for tossing the kale in the mixing bowl and for spreading it out on the baking sheet.

Preheat while prepping: Start preheating the oven as you prepare the kale to save time.

Use a salad spinner: Quickly dry the kale using a salad spinner to ensure it crisps up well.

Line the baking sheet: Use parchment paper on the baking sheet for easy cleanup.

Batch process: If making a large quantity, prepare all kale pieces before starting to bake.

Even coating: Toss the kale in a large bowl with olive oil and sea salt to ensure even distribution.