Crispy Kale
This is a great recipe for kids if you want them to eat their veggies. They wont even realize they are eating something thats actually good for them The kale is so crispy that it practically melts in your mouthwell, almost. I decided to sprinkle some onion powder over the kale chips to bring additional flavor. We really enjoyed them that way. Feel free to experiment with different seasonings and spices Eat it as a snack or use it as a garnish for soups, creamy dishes, fish etc
This is a great recipe for kids if you want them to eat their veggies. They wont even realize they are eating something thats actually good for them The kale is so crispy that it practically melts in your mouthwell, almost. I decided to sprinkle some onion powder over the kale chips to bring additional flavor. We really enjoyed them that way. Feel free to experiment with different seasonings and spices Eat it as a snack or use it as a garnish for soups, creamy dishes, fish etc
- Carbohydrate 5.12764870510397 g
- Cholesterol 0 mg
- Fat 1.19888338883064 g
- Fiber 1.01669182405355 g
- Protein 1.67807775992439 g
- Saturated Fat 0.162707215550907 g
- Serving Size 1 1 Serving (52g)
- Sodium 60.5823367202341 mg
- Sugar 4.11095688105042 g
- Trans Fat 0.133910892259326 g
- Calories 33 calories
Step-by-step
- Preheat oven to 250 degrees.
- Wash kale greens and remove the stems.
- Blot very dry using a kitchen towel or paper towel. Break up kale in somewhat smaller pieces. Add about 1 TBS of oil (you really don't need more). Add a pinch of kosher salt, chile flakes and toss to coat.
- Arrange a baking rack on top of a cookie sheet. Spread the kale in an even layer on the baking rack. Try not to overlap the pieces.
- Bake at 250 degrees for about 25 minutes. Toss about halfway through.... (I really didn't do this). If the kale is still limp, leave it in the oven a bit more until it crisps up. The kale will darken a bit in color and shrink dramatically.
- Sprinkle more salt if needed. Sprinkle with onion powder, chile flakes or any other seasoning you prefer.
- The result is a crispy and crunchy snack that's good for you (minus the salt:)).
The Physics of Dehydration
Surface water dictates success. Thoroughly drying washed leaves with paper towels prevents residual moisture from boiling the cell walls instead of crisping them. Even a microscopic film of water creates steam during the first ten minutes of the twenty-five-minute bake time, sabotaging the crunch. Toss the leaves with precisely one tablespoon of olive oil; excess fat weighs down the delicate structure and promotes burning long before the center dries out.Seasoning Adhesion
Powdered spices refuse to stick to dry, baked leaves without a binding agent. Apply kosher salt and onion powder immediately after removing the pan from the heat while trace oils remain warm and tacky on the surface. Store leftovers in an airtight container lined with a paper towel at room temperature, consuming them within forty-eight hours before ambient humidity restores their limp state.
