How to Make Great Kale Chips

| 12/18/2015 9:38:00 AM

Tags: kale, kale chips, snacks, recipes, winter vegetables, appetizers, Maryland, Ilene White Freedman,

Kale chips are all the rage, but not that easy to make. The recipe is simple and fast, yet tricky to master. Too much oil and they are soggy. Not enough spices and they are boring. Cooked too hot too fast, they can be quick to burn.

With these tips and a bit of practice, you can crisp your kale chips up to perfection. When done right, they will crunch like potato chips and melt in your mouth. A fun snack even the snackiest kids can't resist. Good enough for party appetizers, kale chips will be the talk of the party. Here are some kale-baking tips that will top those potato chips!

Kale Chips

Tips for Your Chips

The most important tip is how to avoid burning kale chips. With popular recipes calling for 350 degrees for just ten minutes, they are quite easy to burn. The short baking time burns the delicate leaves before they crisp or even dry out. So mine would be either soggy or burnt. Now I go for more time with lower heat to crisp them up. I recommend 275 degrees for twenty minutes, but keep your eye on them and adjust for your oven.

Note: I gave my friend some kale and she made some wonderful kale chips. She bakes them for about ten minutes at 325 degrees, really watching them closely. So I'm not saying it can't be done. Experiment with what works for you.

De-stem the kale. We are working with just the leafy part, so you need to remove the tough stem or middle vein of the leaf. Rip the leaves off the stem or fold leaves in half and slice them off the stems with a sharp knife. Rip into bite size pieces.

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