The trick to getting kale chips to crisp is to cook them very low and slow. Making the oven too hot will cause some of your kale chips to burn very quickly, but the rest of your tray might still be on the soggy side.
Tip: this recipe says you need two trays. The more spread out your kale is, the better at getting it crispy. If you need to spread them across three or more trays to achieve this, do it. Don’t be tempted to overcrowd your trays.
Nutritional Information
Each serving contains just 49 calories, your full recommended daily amount of vitamin K, over 60% of your daily vitamin C, 20% of your daily vitamin A and just under 20% of your daily calcium. One serving also provides 2g of fibre and 1.5g of protein.
Ingredient Choices and Substitutions
You can swap your oil for any oil of your choice, opting for something that provides more omegas like walnut oil or something like a chilli infused olive oil if you want something less neutral. I’ve made this batch with truffle oil a couple of times and it works brilliantly. Due to the fact they’re cooked at such a low temperature, the fact that olive oil burns so easily isn’t a major factor for this recipe.
You can adapt the seasonings to anything you choose, making them more or less spicy or going for a smoked paprika or herby option, but you want roughly 1 tsp of seasoning per 200g batch.
How to store and keep
They don’t keep well once cooked; they are far better served fresh. But you can probably stretch to eating them the next day if you have leftovers. Wait until they’re fully cool and store them somewhere airtight and away from direct sunlight.
Crisp Kale Chips Recipe
Deliciously crispy kale chips recipe with a spicy kick. Use as a snack or serve as an alternative salad base.
This recipe is gluten free, dairy free, soy free, nut free and vegan friendly.
Crisp Kale Chips Recipe
Ingredients
- 200 g kale
- 1 tbsp olive oil
- ½ tsp harissa seasoning
- ½ tsp cayenne pepper
- Pinch of garlic powder
- Pinch of salt
- Generous amount of black pepper
Instructions
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Preheat oven 110°c. Use convection bake if you have it to speed cooking time and help chips crisp up even more.
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Rinse and thoroughly dry kale, then tear into small pieces and discard any large stems.
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Add to a large mixing bowl and drizzle with oil and all seasonings. Toss thoroughly to combine, using hands to distribute the oil and seasonings evenly.
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Spread the kale over 2 large baking trays (use fewer or more if adjusting batch size), ensuring the kale touches as little as possible to help them crisp while baking.
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Bake for 15 minutes, then turn the pans around and lightly toss/stir kale to ensure even baking. Bake for 5-10 minutes more, or until kale is crispy and very slight golden brown. Watch closely as it can burn easily.
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Remove from oven and let cool slightly chips will crisp up even more once out of the oven.
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Enjoy immediately! Best when fresh. Store leftovers covered at room temperature for 2-3 days.
Serve and enjoy!
Until tomorrow,
Sophie
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