KALE CHIPS / BAKED KALE CHIPS / HOW TO MAKE CRISPY KALE CHIPS? / HEALTHY BAKED KALE CHIPS / GUILT FREE SNACK / KIDS RECIPE / SNACK RECIPES / SUMMER RECIPES / KALE CHIPS RECIPE
Have you tried kale chips? If not, then you got to try, they really rock! Kale leaves coated with olive oil and spices, slow baked until shatteringly crisp.. no kidding you will literally hear the”kale crack” they are so so addictive + highly nutritious, full of antioxidants, blah.. blah.. blah… enjoy some today guilt free!
There are a few steps which needs to be done right in order to get perfect crispy kale chips. I’ve used one big bunch of kale leaves( roughly about 2 pounds). To start with… wash them thoroughly to remove any sand or dirt. Then let drain all the the excess water using using a colander. Now spread them over a clean kitchen towel to dry. You may remove the ribs of the kale with a knife or kitchen scissors and discard. I usually tear them… that’s much easier. You may also use a salad spinner to get rid of the water. Whatever may be the method… make sure your kale leaves are completely dry otherwise you will end up with soggy, chewy chips.
I’ve used curly kale for this recipe which I do get often from my local market. You may use any variety, just that the baking time may vary depending on the thickness of the leaves as some are slightly thick and rough. In a large wide bowl combine olive oil, salt, cayenne (red chili powder), black pepper powder & garlic powder. Mix well to blend and then toss the kale leaves in it until well coated. Use your hands to get them coated all over with the oily spice mix. Arrange the kale on two baking sheets in one single layer with out any overlapping with one another. Pre- heat you oven to 350 F and bake for 15 minutes. Once done remove and its all ready to enjoy! If your hear your kale crack when you munch then you got it right!
These are normally great as such as a snack… but also taste great as a side for dish. I usually enjoy them with a bowl of curd rice!
- Curly kale is my favorite try them as they are kind of mild taste-wise.
- Make sure to dry the leaves completely before proceeding with the recipe.
- I’ve used 3 tablespoon olive oil for about 2 pounds of leaves. If you are using a small bunch then cut down on the oil quantity.
- Too much oil can also make them soggy.
- Try using kosher salt to make it more tasty.
- You may add extra red chili powder (cayenne) to make it more spicy.
- Garlic powder is optional gives nice garlicky touch…
- You may sprinkle little parmesan cheese and enjoy!