Try this Italian Kale Chips recipe, or contribute your own.
- Carbohydrate 3.99773879967949 g
- Cholesterol 0 mg
- Fat 0.0709273493589744 g
- Fiber 0.5769868244379 g
- Protein 0.897414110576923 g
- Saturated Fat 0.0204599455128205 g
- Serving Size 1 1 Serving (6g)
- Sodium 1.47084551282051 mg
- Sugar 3.42075197524159 g
- Trans Fat 0.0158978493589744 g
- Calories 18 calories
Step-by-step
- Preheat oven to 400 degrees
- Spray a large cookie sheet with cooking spray, place kale leaves in a single layer, spray with cooking spray.
- Mix spices in a small bowl, sprinkle evenly on kale.
- Bake 10 minutes on the top rack in your oven.
- Sprinkle with parmesan, enjoy!
While traditional potato crisps rely on deep-frying to achieve their brittleness, dehydrated leafy greens require a gentler thermal approach to avoid scorching. Adequate surface area is paramount when roasting fibrous greens at high temperatures. If your baking sheet lacks the dimensions to accommodate four cups of foliage in a single, uncrowded layer, bake the leaves in successive batches rather than piling them high, which traps moisture and yields a tough, leathery texture.
Achieving Uniform Crispness
Preheat your oven to 400 degrees Fahrenheit to ensure rapid dehydration. Distribute the torn pieces evenly across a greased cookie sheet, applying oil sparingly via a fine mist to prevent sogginess. Bake for exactly 10 minutes on the top rack, monitoring closely as thin leaf edges turn bitter within seconds of crossing the threshold from dehydrated to burnt. Because internal temperature probing is impractical for thin vegetable crisps, rely strictly on visual cues: the leaves should look completely matte, snap cleanly between your fingers when bent, and feel paper-light.
- If the leaves bend without breaking after 10 minutes, return them to the oven in one-minute increments.
- Store leftovers in an airtight container at room temperature with a paper towel to absorb residual humidity.
