Baked Kale Chips are kind of a hit right now on the internet if you haven't noticed.
Niky made a batch of baked kale chips that looked delicious and Ashley was surprised when I had told her I had never made them before. So when I saw a good looking bunch of kale at the Fort Mason Farmers' Market, I knew I needed to give kale chips a shot.
I poked around on the internet a bit and learned that everyone had a different way of making kale chips. Some recipes called to bake the chips at a low temperature (250˚F) for a long time (40 - 45 minutes) and other recipes called to bake the chips at a high temperature (375˚F) for a short time (10 - 15 minutes). Some recipes called for spices, other just salt, sometimes olive oil, sometimes not.
So I just decided to make it my own way and see how they turned out.
I cut out the stem from each stalk and tore the kale into chip size pieces. I tossed the kale in about 1 tsp or so of Kosher salt and about 1 Tbsp of olive oil. Then I spread the chips out as evenly as possible on a baking sheet and baked them at 325˚F for 17 minutes or until they were crunchy and browning at the edges.
What I discovered:
- Next time I am going to use 2 baking sheets to make sure there is not much overlap between the kale chips. Overlap causes undercooking in some spots, but overcooking in others. Basically, a mixture of crunchy and chewy spots.
- I think I might use some spice next time like cumin or curry powder. Or perhaps I will use sesame oil instead of olive oil. Maybe I will even make salt and vinegar chips next time. I'm definitely going to play around with this base recipe since kale chips are so easy to make.
- I probably should have cooked the kale just a tad longer at 325˚F. I was very worried they would burn, however they probably could have held their own. Be careful though because they will go from browning to burnt in a jiffy.
- These are best right out of the oven when they are warm and crunchy.
I think this is a perfect healthy snack for football season. Enjoy!