Crispy Baked Kale Chips

 

Homemade Green Kale Chips || Oven Baked

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How to Make Crispy Baked Kale Chips

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How to Make Baked Kale Chips | Kale Recipe | Allrecipes.com

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Crispy Sesame Kale Chips Eat Clean with Shira Bocar

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How to Make Crispy Kale Chips | HEALTHY SNACKS

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The Best Homemade Kale Chip Recipe Ever!

httpv://youtu.be/ErM-wytz2Y?rel=0&modestbranding=1

Video taken from the channel: Plant Based Eats


 

How to Make Crispy & Delicious Kale Chips

Video taken from the channel: Brittany Mullins


Kale chips pack crispy nutrition into an easy, lightly seasoned snack that you can enjoy without any guilt! Simply season and bake for a light snack! Swap up the seasonings to change them up. This kale chip recipe can also be prepared in an air fryer or a dehydrator (refer to user guides) but not every kitchen has these appliances.

20 Classic Grilling Recipes to Make All Summer Long From BBQ chicken to the perfect grilled steak, here you’ll find grilling recipes that are guaranteed to be delicious all summer long. Here, get our best grilling recipes. Toss the kale, garlic with oil to coat then sprinkle dry ingredients over to coat evenly. Spread onto a baking sheet, and bake for approximately 15 minutes or until crispy and brown around the edges. Stirring 1/2 way through.

If not crispy cook 5 more minutes till edges are lightly browned. Preheat an oven to 300 degrees F (150 degrees C). Step 2 Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.).

To get perfectly uniform, crispy kale chips, the key is to bake them for longer, at a lower temperature. Baking kale chips at 300F for 20 to 25 minutes allows the vegetable to slightly dehydrate. BAKED KALE CHIPS Crispy kale chips are a perfect low carb, low fat replacement for tortilla and potato chips, and they go well with so many different dips and sauces that you won’t want to go back. They’re got a super short cooking time and all you have to do to store them is put them in a bag and keep them dry.

Outside of these kale chips, here are a few more vegan snacks to try: Crispy Roasted Chickpeas or Crispy Roasted Black Beans They’re the perfect salty snack! They’re combined with savory spices like cumin, garlic powder, and black pepper, and roasted until crispy. get the kale dry – shred and wash the kale. Spin dry in a salad spinner, and then take it a step farther by spreading the kale leaves on a clean tea towel and blotting with a second tea towel.

If you want crispy kale chips, moisture is the enemy. toss in olive oil and salt – you want just enough olive oil to lightly coat the leaves. These crispy baked kale chips deliver a super-nutritious veggie in a chip-like snack that kids AND adults (even those who don’t typically love veggies) find irresistible. Roasting the kale also tamps down this leafy green’s natural bitterness, so the chips taste more mild than sauteed or. In order for the chips to be crispy, the kale must be completely dry.

Cut out and remove the thick part of the stem. Cut the kale leaves into chip.

List of related literature:

WHY THIS RECIPE WORKS: Kale chips should boast a crisp texture and great earthy flavor, but often they just don’t stay crispy.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Place the veggies on a cookie sheet, sprinkle them with spices, and bake them at 400 degrees for 15 to 20 minutes until crisp.

“Eating Clean For Dummies” by Jonathan Wright, Linda Larsen
from Eating Clean For Dummies
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Spread them on a baking sheet, and roast them for about 15 minutes in a 350°F oven, or until they get crisp.

“The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss” by Rania Batayneh, Eve Adamson
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Drizzle with olive oil, apple cider vinegar, and salt and bake in a 300°F oven for 10 to 15 minutes for kale chips.

“The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence” by Leanne Vogel
from The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence
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The key to crispy kale chips every time is making sure you dry them thoroughly (so they bake rather than steam) and baking low and slow—at 250°F for up to 40 minutes—so your chips are evenly crisp throughout.

“The Doctor's Diet Cookbook: Tasty Meals for a Lifetime of Vibrant Health and Weight Loss Maintenance” by Travis Stork, Leda Scheintaub
from The Doctor’s Diet Cookbook: Tasty Meals for a Lifetime of Vibrant Health and Weight Loss Maintenance
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In the spirit of kale chips, but way tastier and more substantial, these fries will cook unevenly, so expect some crispy spots mingled with more chewy bites.

“The Whole Okra: A Seed to Stem Celebration” by Chris Smith
from The Whole Okra: A Seed to Stem Celebration
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To reheat, place slightly apart on a baking sheet and bake in preheated 350°F oven until crisp, 16 to 18 minutes.

“The Hakka Cookbook: Chinese Soul Food from around the World” by Linda Lau Anusasananan
from The Hakka Cookbook: Chinese Soul Food from around the World
by Linda Lau Anusasananan
University of California Press, 2012

If you want to make them crisp again, place them in a 400-degree oven for about 5 minutes.

“Cooking Basics For Dummies” by Bryan Miller, Marie Rama, Eve Adamson
from Cooking Basics For Dummies
by Bryan Miller, Marie Rama, Eve Adamson
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Sprinkle them with breadcrumbs and melted butter, or with breadcrumbs and Parmesan cheese and melted butter, and bake at 200°C/400°F/Gas Mark 6 for 15–20 minutes.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
UNP Bison Books, 2007

Toss kale with 1 tablespoon feta marinade, spread in even layer on aluminum foil-lined baking sheet, and roast until crisp and lightly browned at edges, 6 to 8 minutes.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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13 comments

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  • Liked the chips but absolutely loved the kale once I’d seasoned and before cooking. Will be using your seasoning as a salad dressing on kale. Sooo delicious!!

  • I tried crispy kale chip nacho flavor for the first time ever. I don’t like any leafy green veggies at all. but when I saw kale chips….and it’s crunchy… well I bought them at a local store. I tried them and I loved them. but they are expensive. so thank you for your video recipe. kale chips is my new treat. 

  • Does it matter what kind of kale it is? I am not sure what mine is. I grew it because my room mate wanted Kale, but he has not touched it. I found your recipe, because I am trying to figure what to do with it.

  • OMG!! You are so right…best Kale Chips ever♥️I followed your recipe to the T and I have tried many times with others. I think we could sell them…what’d you think?? Oh I also keep Nutrition Yeast in the pantry and used that. Thank you sir! How do you store yours??

  • u can also use different spices to make different flavours!! i tried it from Dr. oz!! and there Dr.Oz APPROVED!!!! but cajun ones are way too hot!!

  • FAKE! The kale she put back into the oven after the halfway point weren’t the small dark cooked ones that she struggled to flip over, they were big and green ie hadnt been cooked yet. Why lie? Either make a cooking channel that follows the steps you say they take or… get off YouTube! #DISLIKE #FAKETUBER

  • I’ve been having recurring symptoms of iron deficiency, and with the pandemic going on now I’m looking for more shelf stable sources of iron that aren’t pill supplements, bc those can get dangerous. You Suck At Cooking have me the idea to try using kale chips, but as funny as their videos are, I can’t actually follow them very well practically.

    So I searched, found this one. And I’d PLANNED on watching several to see which method I liked best, but you won me over with “ok ignore the single layer, not touching” bit. I don’t have that mutch l much excess energy, and definitely don’t want to be spending like half an hour or more on one handful of chips, or to have five million shifts going if I wanted to buy more baking sheets and do a little at a time. I really don’t have the accenting span for that.

    I’ll comment again when I’ve managed to get to the store for produce, clean off my stove, and work up thev courage to make these, lol. But they do look good! And that’s my other main interest, herehigh(ish) iron, shelf stable (once fully baked), and _actually tastes good

    Cheers

  • Just cooked these and love them! I had let my kale get too limp, but they crisped up pretty good. Going to cook it again with fresher kale. I would like to know the nutritional information please. I used avocado oil. Really good!

  • I decided I need to eat more greens so I went and brought a big bag of kale. But it was just lying in the fridge and I just couldnt bring myself to eat it so I decided to google some kale recipes and came across this one. I decided to give it a try. I seasoned it a lot and used chillie powder. It turned out so good, kind of like roasted seaweed but tastier! And the crunchy sound made it even more fun to eat!
    Thanks a lot for the video. Now I know how to eat kale!

  • You are so pretty and sweet! This video is so well made and love all the info you gave on the benefits. I can’t wait to make this and can’t wait for new videos! Subscribing!!

  • Yum! I made kale chips last week and they were so good! Yup, gotta have nutritional yeast on them to give it that good cheesy taste!! ����

  • Rachael Ray made these on her show. She demonstrated how to pull the kale off the stems. Just grasp the kale between your index (pointer) finger and thumb on one hand, hold the thick stem end with the other hand, then pull downward toward the opposite end. Every curly leaf comes off!

  • to sum up the cooking part: looks like 60 minutes, turning every 15 @ 300 degrees gets it done.??? Does all Nutritional yeast taste cheesy-like? Do you have a recommendation for a brand?