Crispy Kale Chips Recipe ~ Rants From My Crazy Kitchen (2024)

FAQs

How do you keep kale chips from getting soggy? ›

To keep them crispy, it is important to let them cool completely. Once cooled, they can be stored in an airtight container at room temperature for 2-3 days. You could also try adding a few grains of raw rice or silica packs (like those found in store-bought kale chips) to the airtight container. & Perfect for snacking!

When it comes to baked kale chips, brown equals bitter. That's why it can be a little tricky to know when your kale chips are fully baked because you can't really judge by the color. You want to remove baked kale chips from the oven before they brown but while they're still a bit soft in the center.

Arrange kale on two rimmed baking sheets. Drizzle evenly with olive oil and toss. Season with salt. Bake, rotating trays once, until crisp, 12 to 15 minutes.

And unlike potato chips, kale retains its nutritional value when made into chips. Kale is high in fiber, antioxidants, vitamin A and calcium, as well as B vitamins, vitamin C and potassium. It's fat- and sodium-free, and the minuscule amounts of olive oil and salt used in my recipe barely bump up those amounts.

Slice the chips, then give them a bath in cold water, agitating them and even changing the water once or twice until it runs clear. To help the chips crisp up, take a page from Alison Roman at Bon Appétit and use some white vinegar during the last soak.

Fold the packaging properly

Then, roll it up tightly and make sure no air can get through the sidelines. Finally, clip or tie it with rubber and store it in a cupboard or drawer in the kitchen. Beside storing them in packaged snacks, you can also put them in jars. To be sure, avoid air getting into the jar.

Rinse and dry the kale leaves before removing most of the centre stalk, leaving long, thin pieces of kale. Toss the kale in the oil, then sprinkle with the sugar, cinnamon and ½ tablespoon of sea salt. Arrange the leaves in a single layer on a couple of baking trays and bake for 5 minutes, until crisp.

Kale is packed with anti-inflammatory and anti-oxidant properties. It's remarkably high in fibre and iron; it's also high in vitamins K and D, and a great source of calcium. To add to this already impressive list, it's also high in omega-3 and 6, folic acid and Vitamin B6.

Curly kales are distinctively mild-flavored and easy to cook with. These types are most commonly used for chips, green smoothies, and pestos. Curly kale leaves grow whorled around a woody upright stem. These curly varieties can be green, bluish, or purplish-red in color.

Moderation. You may have heard that eating too many kale chips can cause kidney stones, and there are two sides to this story. But while there's a lot of back and forth on whether kale chips can cause kidney stones, there's still good reason to not overconsume kale chips. That would be fiber.

Do you refrigerate kale chips? ›

Keep chips at room temperature for up to a week. (If you added something perishable like cheese as a topping, store your kale chips in an airtight container in the fridge instead.) If your kale chips lose their crunch, toss them in an air fryer for a minute before enjoying.

If the leaves aren't properly dried, the water can “steam” the kale chips while baking and lead to the dreaded soggy kale chip! Be sure they are nice and dry before you massage in the oil. A salad spinner works great; just be sure not to overload it so the leaves can properly dry.

Baked kale, such as the popular snack kale chips, does have nutrients left. Many people consume kale by adding it to salads, blending it in smoothies and using it in soups. Snacking on kale chips has even become a healthier alternative to eating regular potato chips, which is one of the benefits of kale chips.

To prevent kale from getting soggy, try sautéing it quickly over medium-high heat with a bit of olive oil. This helps retain its texture and flavor. Additionally, avoid overcooking and consider adding a splash of lemon juice or vinegar for extra freshness.

When you cut your chips, it's integral that you get them straight into cold water to wash the starch off. Soak them for 2-3 minutes and then drain before putting into fresh water to boil. This will prevent them browning too quickly and ensure you don't end up with soggy chips.

Does kale get soggy after adding dressing? No! That's the beauty of kale. You can prep this simple kale salad up to an hour before serving it and it will still be crunchy and delicious.