Crispy Kale Chips
Kale chips rely on the balance between moisture removal and heat. Treat this as a drying process more than a roasting one; if you crowd the pan, the leaves steam and remain limp.
Dryness is your best friend
The leaves must be bone-dry before they hit the oven. Any residual water from washing will lead to soggy chips.
- large rimmed baking sheet
- salad spinner or clean kitchen towel
- mixing bowl
What goes in.
- 1 large bunchcurly kale, stems removed and torn into bite-sized pieces
- 1 tbspneutral oil, such as grapeseed or avocado
- 1/2 tspfine sea salt
Distribute the oil
Use your hands to rub the oil into the crinkles of the kale. You want a light sheen on every leaf, not a pool of oil in the bottom of the bowl.
The method.
Prep the oven
Preheat your oven to 300°F (150°C). Arrange racks in the middle and upper third positions.
Dry thoroughly
After washing, use a salad spinner to remove as much water as possible. Lay the leaves on a dry kitchen towel and pat them until they feel completely dry.
Season and coat
Place the leaves in a large bowl. Drizzle with oil and use your hands to massage it into the leaves. Sprinkle with salt and toss again to distribute.
Arrange in a single layer
Spread the kale on two baking sheets. Do not overlap the leaves. If they touch, they will not crisp.
Bake and rotate
Bake for 15 to 20 minutes. Rotate the pans halfway through. The chips are done when they are rigid and the stems are no longer pliable.
Other turns to take.
Smoky
Add 1/4 teaspoon of smoked paprika to the oil before massaging the leaves.
Cheesy
Toss the finished chips immediately with 2 tablespoons of nutritional yeast while they are still warm.
When it doesn't go to plan.
If the chips are still chewy after 20 minutes, turn the oven off and leave them inside for another 5 minutes with the door slightly ajar.
Store any leftovers in an airtight container at room temperature; if they lose their snap, flash them in a 300°F oven for 3 minutes to regain it.
Curly kale is superior to Lacinato for this; the deep ruffles create more surface area for crisping.
The ones that keep coming up.
Why did my kale chips turn brown?
The oven temperature was too high or they stayed in for too long. If they turn brown, they will taste bitter.
Can I use olive oil?
Extra virgin olive oil has a lower smoke point and can develop a harsh flavor at higher temperatures. A refined oil is better suited for this.