My husband is on a kale chips kick so we’ve been making them a couple times a week. I’d like to say this has made us experts on making them, but in reality, we seem to burn every 4th or 5th batch. There is a FINE LINE between perfect kale chips and burnt, inedible kale chips. And as many of you know, the input to output ratio of kale chips is quite humorous, so you really don’t want to mess it up. Case in point….Input:
Output:
But we’re getting better. So here’s some pointers I’ve learned along the way:
- Buy the pre-cut, triple-washed bag of kale in the largest bag you can find. Trust me on this one…it’s a HUGE time saver.
- Use a paper towel to pat the leaves dry after spreading the batch out on your cooking sheet. Any moisture on the leaves will result in soggy chips.
- Remove any of the hard ribs.
- Use an olive oil spritzer to spray the leaves and sprinkle a little sea salt.
- I bake at 350 degrees and start checking after 10 minutes. I usually have to cook for more like 13 or 14 minutes, but I check after every additional minute to make sure I don’t cross that fine line into burnt chips territory.
- My husband discovered that storing them in a paper bag keeps them from getting soggy so you can enjoy them for days after you have made them.
- ENJOY a healthy snack that satisfies that crunchy, salty craving!
