Kale chips have always been really scary to me. It seems like a lot of effort and something that can easily be screwed up. So like any good challenge I wanted to tackle this head on. I went ahead and researched a lot of kale chip recipes and tried them out myself. For those of you following me on snapchat (eatingbyelaine), you know I have been experimenting for the past week. And finally, I have landed on a cooking method that is a sure thing for light, crispy and most importantly, not burnt kale chips. Hallelujah! Or should I say: KALE YEAH!
Kale chips are so impressive to people and everyone seems to be surprised at how addictive they are. I mean anything crispy with salt is usually good in my book so I wasn’t really that surprised myself. But I get it, people hear kale and run the other direction if they aren’t health freaks like me.
Anyhow, these kale chips are so light, salty and crispy. Everything you could want in a chip. You can have so much fun flavoring kale chips in different ways. In this recipe, I pulverized fava bean crisps into a fine flour and used them to coat the leaves providing them with protein, flavor and great texture. I have been loving fava bean crisps and putting them in everything lately. I also sprinkled on some sesame seeds for more protein, flavor and texture. Both add-ons worked great. But even without these two optional ingredients you can simply use olive oil and salt and the kale chips will still be super tasty.
Kale is such an amazing vegetable that has climbed to superfood status and stayed there. And for good reason. Kale is one of several “super veggies” that give you the most nutrients for the fewest calories (while still being filling). Kale offers vitamin K for healthy blood and strong bones, iron, potassium, fiber and loads of antioxidants. Eating kale is a great way to get many nutrients in one small helping — you don’t have to consume a lot to get the benefits. For example, a cup of kale contains well over 20% of the daily recommended amount of vitamins A and C.
I mean just look at how beautiful kale is. Almost too pretty to cook up!
But we will cook it up, my friends. And without further ado, here are my five tips for the perfect kale chip:
- After washing, dry the kale completely before baking – no water allowed or they will steam and get soggy.
- Coat the kale with only a little olive oil and rub the oil using your fingers onto both sides of each leaf and into the nooks and crannies of each leaf. #worthit
- Spread out onto a single layer and do not overcrowd the baking sheet. I like to use two or sometimes three baking sheets for each head of kale. I line my baking sheets with parchment paper so less oil is needed.
- Bake on low heat and not for too long. I recommend 300 degrees for 10 minutes, rotate the pans 180 degrees and then bake for 10 minutes more. Many recipes call for higher temps and longer baking times. This could burn them and create a burnt flavor that is not so yummy. Remember, every oven is different so watch closely at the end to avoid burning.
- After you remove the kale chips from the oven, let them sit for at least 5 minutes before touching them to allow them to crisp up. Then dive in and enjoy.
If you give these kale chips a try, please let me know by commenting below or by posting on social media and tagging @eatingbyelaine. I would love to know if these tips helped you. And if you have any other kale chip secrets please let me know!
Just 5 ingredients for protein-filled and perfectly crispy kale chips. Of course they are vegan, nut-free, gluten-free and soy-free. Enjoy!
- 1 large head of organic kale, stems removed
- 1 tablespoon extra virgin olive oil
- 3.5 ounce bag of Enlightened Fava Bean Crisps – sriracha flavored or any flavor (optional but recommended for depth of flavor, more texture and a protein boost)
- 1 tablespoon white sesame seeds (also optional)
- 1/2 teaspoon fine grain sea salt
- Preheat oven to 300 degrees and line 2-3 large baking sheets with parchment paper. Set aside.
- After removing the stems from the kale leaves, wash and thoroughly dry the kale leaves by hand with a paper towel. After all water has been removed, tear the leaves into pieces about the size of the palm of your hand. The kale leaves will shrivel up a bit as they cook and get smaller. The size is really a preference thing though and just a suggestion.
- Spread the kale leaves out on the baking sheet making sure there is space between each and the baking sheet is not overcrowded. Drizzle the olive oil over the kale and using your fingers rub the oil into each leaf so the oil coats both sides of the kale and gets into the nooks of the kale leaf. This will ensure they get nice and crispy all over.
- Using a mini food processor or blender, pulverize the fava bean crisps (if using). Let the engine run for 30-60 seconds until a fine powder is formed. Sprinkle generously onto the kale leaves on one side. Then sprinkle with salt and sesame seeds.
- Place in the oven for 10 minutes then turn the baking sheet 180 degrees and bake for another 10 minutes (20 minutes of baking total). Watch closely toward to end to ensure they do not burn.
- Remove baking sheets from oven and allow the kale chips to sit for at least 5 minutes before enjoying. This will allow them to crisp up. Try one and sprinkle more salt or other seasonings if desired. After they have cooled you can enjoy them. Share them. Or store them! An airtight container works best.
- Category: Snack