Baked Kale Chips Recipe

Kale: A nutrient-dense leafy green that becomes deliciously crispy when baked.

Olive oil: Helps to coat the kale, allowing it to crisp up in the oven.

Salt: Enhances the flavor of the kale chips, making them a tasty snack.

To ensure your kale chips come out perfectly crispy, make sure the kale is thoroughly dried before tossing with olive oil. Any excess moisture can cause the kale to steam rather than bake, resulting in soggy chips. Additionally, spread the kale pieces out in a single layer on the baking sheet to allow for even cooking.

• kale - Substitute with spinach: Spinach can be baked into crispy chips and has a similar texture and nutritional profile to kale.

• kale - Substitute with collard greens: Collard greens have a sturdy texture that holds up well when baked, making them a good alternative to kale.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great substitute for olive oil in baking.

• olive oil - Substitute with coconut oil: Coconut oil can add a slight sweetness and also has a high smoke point, suitable for baking chips.

• salt - Substitute with sea salt: Sea salt can provide a similar salty flavor with a slightly different mineral content.

• salt - Substitute with nutritional yeast: Nutritional yeast can add a cheesy, umami flavor while also providing some saltiness.

• Allow the kale chips to cool completely after baking. This ensures they retain their crispiness and don't become soggy when stored.
• Store the cooled kale chips in an airtight container. A glass jar with a tight-fitting lid or a resealable plastic bag works well.
• Add a small packet of silica gel or a few grains of uncooked rice to the container. This helps absorb any excess moisture and keeps the kale chips crispy.
• Keep the container in a cool, dry place away from direct sunlight. A pantry or cupboard is ideal.
• For longer storage, consider freezing the kale chips. Place them in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer them to a resealable freezer bag.
• When ready to enjoy, you can eat the kale chips straight from the freezer or let them come to room temperature for a few minutes. They will remain crispy and delicious.
• Avoid storing kale chips in the refrigerator, as the moisture can make them lose their crunch.

• Preheat your oven to 300°F (150°C). Spread the leftover kale chips on a baking sheet and bake for 5-10 minutes until they regain their crispiness. Keep an eye on them to avoid burning.

• Use a toaster oven set to 300°F (150°C). Place the kale chips on the toaster oven tray and heat for about 5 minutes. This method is quick and efficient for small batches.

• If you have an air fryer, set it to 300°F (150°C) and reheat the kale chips for 2-3 minutes. Shake the basket halfway through to ensure even reheating.

• For a microwave option, place the kale chips on a microwave-safe plate lined with a paper towel. Microwave on high for 30-60 seconds. This method is less ideal as it may not retain the original crispiness as well as the oven or air fryer methods.

• Oven: Used to bake the kale chips at the specified temperature of 350°F (175°C)

• Mixing bowl: Used to toss the kale with olive oil and salt to ensure even coating

• Baking sheet: Provides a flat surface to spread the kale pieces for baking

• Parchment paper: Lined on the baking sheet to prevent the kale from sticking and to make cleanup easier

• Knife: Used to remove the kale leaves from the stems

• Measuring spoons: Used to measure the olive oil and salt accurately

• Salad spinner: Helps to dry the washed kale thoroughly before baking to ensure crispiness

Prepare the kale: Wash and dry the kale in advance, and store it in an airtight container. This way, it's ready to go when you need it.

Use pre-cut kale: Buy pre-washed and pre-cut kale from the store to save time on preparation.

Even coating: Use a large mixing bowl to toss the kale with olive oil and salt evenly, ensuring every piece is well-coated quickly.

Batch baking: If you have multiple baking sheets, prepare and bake multiple batches of kale chips at once to save time.