Crispy Kale Chips Recipe
Hello there!
We are making our favourite Crispy Kale Chips Recipe today!
These leafy collard greens will be turned into perfectly crispy- chewy chippers under half an hour! In this recipe, we’re making two batches of kale chips:
The classic- Oven baked kale with tabletop salt & pepper
The exotic islander- Oven baked kale with smoked paprika & cumin spice
This Crispy Kale Chips Recipe is:
VEGAN, GLUTEN FREE, NUT AND PLANT BASED, DAIRY FREE, LOW FAT, HIGH IN VITAMIN A, K, C, B6, CONTAINS MANGANESE, CALCIUM, COPPER, POTASSIUM, MAGNESIUM
For The classic Crispy Kale Chips Recipe:
1/2 bunch kale leaves
1/2 tablespoon extra virgin olive oil or melted coconut oil NEW Trader Joe’s(16 fl oz) Coconut Certified Organic Extra Virgin Coconut Oil by Trader Joe’s
1/4 teaspoon fine grain sea salt or pink Himalayan sea salt
For theThe exotic islander Crispy Kale Chips Recipe:
1/2 bunch kale leaves
1/2 tablespoon extra virgin olive oil or melted coconut oil
1/4 teaspoon fine grain sea salt or pink Himalayan sea salt
1/8 teaspoon cumin (optional)
1/2 teaspoon smoked paprika (optional)
*Personalise and create your own flavour of kale chips! Add flavours like garlic powder, chili powder, onion powder other spices that you enjoy!
Instructions for Crispy Kale Chips Recipe:
Line a large rimmed baking sheet with parchment paper.
Remove leaves from the stems of the kale and roughly tear it up into large pieces.
Wash and spin the leaves until thoroughly dry or hand dry them with a towel.
Placed leaves onto the lined baking sheet and massage the oil and the rest of the ingredients until all the nooks and crannies are coated in oil & seasoning.
Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale.
Bake for 10 minutes, rotate the pan, and bake for another 10 minutes more until the kale begins to firm up. (The kale should look shrunken.)
Cool the kale on the sheet for 3 minutes then store in an airtight container.
Repeat this process for the other half of the bunch.
Enjoy them on soups or on top of pastas or eat them as a snack!
Delicious!
I’ve tried a LOTS of versions of kale chips with LOTS of different results. I’ve found that the success of the chip depends on three things: how you cook them, how curly the kale is and how much oil you use. This method has been, by far, the best: I’ve tried lower temp with long cooking, higher temp with quick cooking, convection methods, different sheet pans and all the rest. This recipe is amazing!