What should we do with all the kale? This is a common question, especially since kale grows abundantly during our cool summer months. Often, we end up with a surplus of it. One of my favorite ways to enjoy kale is by making delicious, crunchy kale chips. Here’s how to prepare this simple snack.
What Kale to Use for Kale Chips
Kale comes in many different varieties, and while I believe any type can be turned into kale chips, curly kale is the best option. The curls create more surface area, which helps prevent the leaves from sticking to the pan and also helps them absorb more flavor from whatever seasonings you use. As a guideline, you’ll need a good bunch of kale per backing sheet, and if you ask me, that’s a good portion for one person.
Preparing Kale for Kale Chips
Kale naturally repels water, which is beneficial when making kale chips. When washing the kale, try to remove as much water as possible. You can dry the leaves with a clean towel, or use a salad spinner, or both.
Next, remove the stems. You can do this by simply plucking the leaves into chip-sized pieces, stripping the leaves off, or cutting them. Regardless of the method you choose, aim to have clean, dry pieces of kale ready for baking.
What seasonings to use.
Kale chips can be made with just oil and salt. It’s a great way to start your adventure with crispy, delicious kale chips. Use 1-2 tablespoons of olive oil and half a teaspoon of seasoning salt. Massage it well into the kale.
In the picture above, I used some olive oil, herbal salt, and a heaped tablespoon of Creamy French Onion Cashew Dip and massaged it well into the kale.
The variations of seasonings are almost endless. Coating the leaves in a nut sauce, adding onions, using cheese, etc. It’s a bit like making a salad; your preference is the recipe. Or think of your favorite chips: do you like spicy, vinegar, or plain, all of which can also be made with kale chips.
The more liquid coatings or spices you add to the kale chips, the longer they will need to dry. But they will be very flavourful.
Once seasoned and coated to your liking, spread the kale chips evenly on a dehydrator or baking sheet. Don’t overcrowd the sheet, but also keep in mind that they will shrink.
Bake or Dehydrate
To preserve the nutrients, you can dehydrate the chips. Dehydrate them at 120°F (48°C) for about 8 hours; the exact time will depend on the moisture content of your seasonings.
The quicker method is to bake the chips at 300°F (150°C) for 10-25 minutes. Again, the timing will depend on how moist the kale is. Be careful not to overbake them; they should be dry, not burned. After 10 minutes, check frequently if they are done.
Let them cool for about 5 minutes. At that time, they will become even crispier.
Storing kale chips for later use
Kale chips taste best when they are still warm from the oven. However, if you need to store them, you can keep them crisp by following these steps:
First, allow the kale chips to cool completely. Once they are cooled, transfer them to an airtight container, such as a glass jar or a sealed plastic bag. To absorb any excess moisture, add a paper towel. Store the kale chips at room temperature for three to four days.
Enjoy your Deliciously Crunchy Kale Chips!
What is your favorite seasoning for kale chips? Please share your thoughts in the comments below.
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