Perfect Kale Chips
In our house, Friday night is kale chip night.
Possibly because I tend to get a little liberal with the salt, so I end up thinking of them as a 'sometimes food', and an end-of-week treat... you can't ever stop at one!
They're also an awesome way to make use of a wilting bunch of kale in your fridge, as super-duper fresh is thankfully not a pre-requisite for perfect chippies.
Kale chips can be a bit tricky to nail as they do tend to cook unevenly. However, there are a few little tricks you can try to make sure they're perfect every time.
The best piece of advice I can give you - get your hands in there! Not only does this help you ensure a nice even coat of oil on every leaf but, as woo-woo as it sounds, there's something very grounding and therapeutic about connecting your hands with food as you prepare it. It's a reminder that you care about yourself enough to prepare this fresh, tasty snack in lieu of something packaged and processed. Don't believe me? Give it a try!
See below the recipe for some additional tips on getting your kale chips just right.
More into visuals? Scroll to the bottom of the page for a how-to video.
Happy chipping! x
- 1 bunch of curly organic kale
- 2-3 tbs cold pressed olive oil
- A nice big pinch of Himalayan pink salt
- Additional flavourings if you choose (I LOVE chilli flakes on these)
- Preheat the oven to 180°C/350°F, and tear the kale up into chip-sized pieces. Don't use the stalk that runs up each large leaf, or any other stalks/veins that look to be a bit thick.
- Place the kale in a large bowl, and add the oil and salt.
- Using your hands, massage in the oil into the kale until each leaf is covered with a thin layer of oil. This might take a little time, but believe me, it's worth it.
- Spread the kale over an oven tray/cookie sheet lined with baking paper. Ensure the chips are in only one layer, and not too tightly packed, if possible. Double check the chips to ensure each one has a thin coat of oil.
- Bake for approximately 10 minutes, but keep a close eye on them - the cooking time will vary greatly for each batch. The smell will be a dead giveaway when they're done. They're ready when they're crispy, without being too brown... although to be honest, I don't mind these a little on the dark side!
- Enjoy immediately.
More tips for kale-chip perfection...
- Start with just a little olive oil and see how far it gets you first, then add more if you need. Too much oil is a sure fire way to end up with soggy chips.
- If you have chips in lots of different sizes, or if your oven is prone to cooking things unevenly, try taking the tray out of the oven halfway through, picking out the leaves that are already cooked, and putting the rest back in the oven to finish them off.
- If some chips are done while others are not, leave them on the hot baking tray for a few minutes after you take them out of the oven. You'll be surprised at how many will crisp up as the tray cools.
- This recipe will likely mean you'll have more than one tray of chips to bake. Make sure you bake the trays one at a time to avoid uneven cooking.
- Store in an airtight container and eat them ASAP. Sadly, homemade kale chips won't last more than a day or so before going chewy... think of it as reassurance that your snack isn't loaded with preservatives!