Easy Kale Chips Recipe on Food52 (2024)

FAQs

Easy Kale Chips Recipe on Food52? ›

To keep them crispy, it is important to let them cool completely. Once cooled, they can be stored in an airtight container at room temperature for 2-3 days. You could also try adding a few grains of raw rice or silica packs (like those found in store-bought kale chips) to the airtight container. & Perfect for snacking!

To keep them crispy, it is important to let them cool completely. Once cooled, they can be stored in an airtight container at room temperature for 2-3 days. You could also try adding a few grains of raw rice or silica packs (like those found in store-bought kale chips) to the airtight container. & Perfect for snacking!

Arrange kale on two rimmed baking sheets. Drizzle evenly with olive oil and toss. Season with salt. Bake, rotating trays once, until crisp, 12 to 15 minutes.

When it comes to baked kale chips, brown equals bitter. That's why it can be a little tricky to know when your kale chips are fully baked because you can't really judge by the color. You want to remove baked kale chips from the oven before they brown but while they're still a bit soft in the center.

And unlike potato chips, kale retains its nutritional value when made into chips. Kale is high in fiber, antioxidants, vitamin A and calcium, as well as B vitamins, vitamin C and potassium. It's fat- and sodium-free, and the minuscule amounts of olive oil and salt used in my recipe barely bump up those amounts.

Your chips will keep about 2-3 days at room temperature, or up to a week if stored in the fridge. If you find storing your homemade chips in an airtight container makes them soggy, consider adding something to the container that will absorb moisture like some dry rice.

Kale contains a large amount of fiber, which is great for digestion but can be dangerous if you eat too much. If you overeat on kale chips (or any food) then you may experience bloating, gas, and constipation due to the excessive intake of fiber.

I like using Lacinato Kale for kale chips because it's nice and flat, helping the kale chips cook evenly and crispy. These chips also store nicely for a few days in sealed containers, making for an easy and healthy bite when needed. I hope you all enjoy this quick and easy recipe as much as I have – happy cooking!

Kale chips can be healthy when baked with light seasoning in olive oil and consumed in moderation. This method retains the nutritional value of raw kale, a low-calorie, and heart-healthy superfood. If fried, prepared in other fats like butter, or heavily seasoned, kale chips can be unhealthy.

Raw, uncooked kale is fine for dogs to eat, but steaming or blanching it may make it easier for them to digest. Remove the stems, chop into small pieces, and add a small amount of plain cooked or raw kale to their regular food dish for a boost of fiber and nutrients.

Are kale chips anti-inflammatory? ›

Kale is packed with anti-inflammatory and anti-oxidant properties. It's remarkably high in fibre and iron; it's also high in vitamins K and D, and a great source of calcium. To add to this already impressive list, it's also high in omega-3 and 6, folic acid and Vitamin B6.

Sauté, Steam or Stir-fry Kale: Kale is delicious sautéed with an acid to cut the bitterness like red wine, balsamic vinegar or lemon juice.

If the leaves aren't properly dried, the water can “steam” the kale chips while baking and lead to the dreaded soggy kale chip! Be sure they are nice and dry before you massage in the oil. A salad spinner works great; just be sure not to overload it so the leaves can properly dry.

"However, if you are looking for a food that is particularly high in fiber, vitamins K and C, kale is a better choice," she said. "If you are looking for a food that is particularly high in folate and a source of iron, and vitamins A and E, then spinach is a better choice."

When baked, the kale chips still contains many vitamins, minerals and nutrients. The amounts are just less than when consumed raw. The dark leafy green has been called a "superfood" and become increasingly popular. Kale is one of the oldest forms of brassica vegetables.

To prevent kale from getting soggy, try sautéing it quickly over medium-high heat with a bit of olive oil. This helps retain its texture and flavor. Additionally, avoid overcooking and consider adding a splash of lemon juice or vinegar for extra freshness.

When you cut your chips, it's integral that you get them straight into cold water to wash the starch off. Soak them for 2-3 minutes and then drain before putting into fresh water to boil. This will prevent them browning too quickly and ensure you don't end up with soggy chips.

To help the chips crisp up, take a page from Alison Roman at Bon Appétit and use some white vinegar during the last soak. The acid helps the pectin in the cell walls firm up, giving you even more crunch.

Does kale get soggy after adding dressing? No! That's the beauty of kale. You can prep this simple kale salad up to an hour before serving it and it will still be crunchy and delicious.