crispy. crunchy. packed with flavor. a perfect night-time snack.
oh and you can crush them guilt-free while watching your favorite nightly reality show.
kale chips. you’ve seen them at the grocery store, floating around social media, but haven’t made a batch yourself.
you buy the big bags at the grocery store, stick them in the bottom right drawer of your fridge, and forget about them until the bottom of the bag starts looking a little soggy and brown.
no? no one else does that?
just like those damn avocados…
anywho! i’ve made my fair share of burned and soggy batches of kale chips over the last few months. it has definitely taken me awhile to master my baked kale chip recipe, which means ya’ll get to benefit!
to find the balance between crispiness and chewiness without burnt edges, is serious business guys. but i’ve got your back. and when baked properly, they really will become your favorite satisfying chip alternative.
i know some people are eager to claim that kale is “over” due to it’s popularity the past few years (even though i have seem some really funny pun tshirts come out, kale yeah!) but seeing it’s still rated on the Aggregate Nutrient Density Index (ANDI), i don’t think it’s going anywhere anytime soon. at least not in my diet. KALE FO’ LIFE!
with a few simple steps you’ll be well on your way to kale chip bliss. or maybe you already are, in which case, feel free to scroll on down to my Kale with a Kick recipe and get to crunchin’!
ok here are a few tips for baking the perfect kale chips, easy peasy of course!
1. remove the stems and tear leaves into large pieces. this is obviously if you buy them in the bunch, not pre-cut in the bag.
2. wash and thoroughly dry the leaves. if the leaves aren’t dry, the water can “steam” the kale chips while baking and lead to that dreaded soggy kale chip. yuck.
3. skip the oil! well not really, but X-nay the liquid oil and opt for the spray kind instead! it coats better, you don’t get soggy clumps when you accidentally spill too much in one area. been there done that.
4. spread kale into a single layer on a parchment lined baking sheet. just dumping them on and not spreading them around will end up in unevenly baked kale chips. and ain’t no one got time for that.
5. it’s all about low-heat for even baking. you know when you try to do a “quick fix” of anything in life, it doesn’t turn out? yeah, don’t bake your kale chips above 400 thinking you’ll get some good crunch in 5 minutes. set that oven to 300 degrees F, it takes longer, but they turn out the perfect texture after about 15-20 minutes.
6. patience is key! let them cool for a few minutes after taking them out of the oven. plus you won’t risk burning that pretty little finger! or tongue! i wait about 3 minutes to allow the kale chips to crisp up even more once i take them out of the oven. they firm up nicely and are ready to crunch away!
now to the RECIPE!
Kale Chips with a Kick
because ya’ll know i love my spicy stuff!
big handful of kale
coconut oil spray
step 1. make sure all the stems are chopped off, place over your parchment paper lined baking sheet, with the oven set to 300F.
step 2. spray your coconut oil spray (or olive oil) all over the chips evenly, a good thin layer, nothing too intense.
step 3. sprinkle those taste-bud burnin’ spices evenly ,then give the baking sheet a good little sifting around so they’re all kale-happy!
step 4. pop the tray in the oven for about 15-20 minutes, or until you see the edges goldening up.
step 5. let cool for a few minutes, then enjoy!!
want to make it later?! make sure to PIN it on Pinterest, since the link to the recipe is already in the photo for you!