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Best Kale Chip Recipes

Best Kale Chip Recipes


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Top Rated Kale Chip Recipes

This recipe takes kale chips to the next level with chili powder and Parmigiano-Reggiano cheese.

Kale is one of my all-time favorite greens (although, honestly, how many people really keep a list of their favorite greens in mind?) This robust, leafy vegetable is extremely versatile and packed with flavor. Unlike with some hearty greens, such as collards and Swiss chard, kale is delicious both cooked and raw. In this particular recipe lacinato kale is baked up into crispy, delectable chips. Try not to get too addicted.Click here to see The Best Kale Recipes You've Ever Tried.

Kale chips have been all the rage because they're the perfect healthy substitution for anyone with a potato chip addiction. This recipe makes them even better with chocolate, playing to our love of sweet and savory combinations.

This recipe is a great alternative to regular potato chips. You can add your own spices like garlic or paprika for extra flavor.


Homemade Seasoned Crispy Kale Chips Recipe (Food Dehydrator or Oven-Baked)

Homemade kale chips are one of my favorite snacks from the garden! They’re absolutely delicious, super healthy, and easy to make. As much as I love eating and cooking with fresh kale in other ways, making homemade kale chips is a great way to change things up when we’re harvesting more kale than we can otherwise keep up with. It’s also the perfect use for that end-of-season kale that has become a bit tough. Even if you aren’t growing your own kale, making fresh homemade kale chips is an awesome way to add more greens to your diet – and “trick” your kids into eating more too!

I hope you enjoy our highly-addictive homemade crispy kale chips recipe. The easy step-by-step instructions will result in perfectly seasoned, crunchy, tasty kale chips – that also hold up well in storage! I’ll share our favorite seasoning combinations, but this kale chip recipe is highly customizable. Feel free to add as many or as few seasonings as you prefer, or use whatever you have available at home. You can make these kale chips using either a food dehydrator or in the oven.

Disclosure: This post may contain affiliate links to products for your convenience, such as to items on Amazon. Homestead and Chill gains a small commission from purchases made through those links, at no additional cost to you.

Homegrown “Dazzling Blue” lacinato kale.

Best baked kale chip recipe - i cant seem to get the temperature and timing right

I usually light cover my bit larger than bite size kale pieces with olive oil, salt, pepper, and some garlic powder and maybe a small amount of chili powder.

Ive tried a lot of temperature/time combos, but cant seem to find the perfect one. My chips usually end up too oily or underdone, or way over cooked.

Whats your guys magic combo for your best kale chips?

I do 300 degrees for about 20-30 minutes. You really have to monitor them because there's a window of time, a couple minutes, where they're perfect. But then they are awful if you let them cook any more.

My biggest tip is making sure they are DRY. I like to wash my kale and then let it dry for hours on towels, or even overnight. If they're just a little wet you're done.

Also my fave flavoring is hidden valley ranch powder. That + some olive oil tastes kinda like sour cream and onion chips if you try your best to convince yourself!


How to Prepare It

Ingredients:

Clean the leaves from the vegetable and use a spinner salad to dry them or use a dishtowel and rolling them gently. After you have done that, tear them into pieces that are larger than chips-sized ones. As they dry, they will shrink.

Place the olive oil and the salt in the large bowl and put the kale in it. With your hands massage the leaves and make sure to coat them well with the olive oil. Add a dash of pepper, if you want to spice it up, or for a cheesy flavor use nutritional yeast.

In a single layer spread the leaves on the trays of the dehydrator. If you crowd them, they will not be adequately dried. If you don’t have enough space between the leaves, it is ok if they touch.

The next step is to dry the kale for one hour at 145 degrees F. After that, lower the temperature at 115 degrees F and dry until crispy for about three to four hours. If you want to store it correctly, you need to place the dried veggie in the vacuum sealer or the airtight container.

Low-temperature Method

At 110 degrees F dry the kale for eight hours while you are working or overnight. When they are done, place them in the vacuum seal or airtight container so you can preserve them for future.


Details

Step 1

1. Place the Nuts, Seeds, Sun Dried Tomatoes & Dates into a medium sized bowl and place just enough water to cover them (approx 1 1/2 cup). Let soak for approx. 1/2 hour.

2. While Nuts are soaking, Wash the Kale and strip the leaves off the Center stalk or ‘Vein and set them aside. (We will not be using the stalk/veins for this recipe, so be sure to add them to your Dirty Juice or Compost Bin!)

3. Once Nuts are done soaking, dump the veggies & nuts (including the water) into the VitaMix, then Blend on High until smooth.

4. Add the remaining ingredients into the VitaMix with the Nutritional Yeast last.

5. Blend everything until smooth… using your VitaMix Tamper to mix it around as needed. Feel free to add another 1/4 to 1/2 cup water if the mixture is too thick. Ideally the mixture should have a consistency like mustard, but smooth.

6. Scoop approx. 1 Cup of Mixture into a large bowl – lining the sides and bottom of bowl.

7. Add in a couple of handfuls of Kale Leaves to the bowl, and Coat each piece of Kale generously with mixture.

9. Dehydrate at 125-135 degrees for 1-2 hours, then reduce heat to 115 degrees for an additional 20-24 hours or until all of the Kale is very crispy and flakes if crushed.


Finally, the Best Ever Kale Chips Recipe – Vegan “Cheesy” Kale Chips

My obsession with kale chips is serious. When I travelled to the United States last December, I went to every health food shop in town, just to buy and taste-test kale chips. I would read the ingredients and then try to recreate the flavours at home. After a good 6 months of tinkering… I finally have the recipe down. So, today I’m going to show you how to bake Cheesy Kale Chips, using my favourite vegetarian and vegan-friendly Go Nuts “Cheese” Sauce – great in pasta, over veggies and as a dip!

Now, it’s not that I don’t eat real cheese. I do, I love it. I just try not to eat a lot of it, so I like exploring alternatives. Plus, when baked over kale, this nut sauce has a great crunchy texture and flavour that is so delicious!

The “cheesy” flavour in the sauce comes from nutritional yeast – a cultured strain of yeast that is grown, then de-activated (killed) with heat. It has protein and vitamins and a unique flavour that works well re-creating cheesy dishes. Sounds like space food, I know, but it’s very similar to brewer’s yeast, which is often used for making bread, and all totally normal!

I use my new dehydrator to get perfectly cooked, crunchy kale chips. It’s a recent purchase and I love it. In the past, I used the oven with good results – it’s not as consistent as a dehydrator, and I burned a few batches – but with a careful eye the oven works fine.


Crispy Air Fryer Kale Chips – (Vegan, Paleo, Keto)

Ingredients:

  • 1 bunch fresh kale, washed and dried (chard or beet greens also work)
  • 1-1/2 TBS extra virgin olive oil
  • 1/4 tsp sea salt
  • 1/4 to 1/2 tsp of seasoning blend of your choice (see notes above)

Total time: 15 minPrep time: 10 min – Cook time: 5 min – Serves: 2 people
Author: Nick

1. After you have washed the kale, dry it on paper towels or in a salad spinner. Remove the leaves from the tough inner stems. Discard the stems or use them for soup broth. Slice the leaves into pieces, approximately 3” each. Place in a bowl.

2. Preheat the air fryer to 375°F for 5 minutes.

3. Drizzle the olive oil over the greens and toss to coat. Add your seasonings and toss again to distribute evenly. If using nutritional yeast, add a full teaspoon.

4. Place the dressed kale or other greens in the fryer basket or on the crisper plate. Spread them out in an even layer. If you have a rack insert place that over the greens to keep them from flying around. Close the bucket and air fry for 2 minutes. If your air fryer is on the smaller side, you can cook in 2 batches.

5. At 2 minutes, shake the bucket or flip the chips over. Close the fryer and continue to cook until the chips are dry and crispy, approximately 2 to 3 more minutes. Air fryers differ, so give the chips a quick taste test for doneness.

6. Place the chips on a serving platter and serve soon after cooking. I would tell you that you can store the chips in a sealed container, but they won’t last because you will eat them all.


Kale Chips Storage Instructions

Can you make dried kale chips ahead?

These baked kale chips can be made a few days in advance of serving them, but beware, they are totally addicting, so they don’t always last long.

How to store cheesy kale chips recipe

Store these homemade kale chips in an airtight container in the pantry.

How long will kale chips keep?

No matter what variation you make, kale chips will last 5-7 days.


How to Make the Best Kale Chips

This kale chips recipe is admittedly light on ingredients. There are four of them and I&rsquod be willing to bet you have three of them in your kitchen right now. Ingredients aren&rsquot really what makes this kale chips recipe the best kale chips recipe. For great kale chips, it&rsquos all in the technique.

The Best Kale Chips Recipe Tip #1: Destem the leaves.

Start by removing the stems from the leaves of the kale. Kale stems are tough and woody and not really pleasant to eat. This used to be my most dreaded part of making kale chips. In fact, it almost caused me to stop making them altogether. I would painstakingly cut the rib from the leaves with a paring knife. It took forever and then, when I saw how much the leaves shrank in the oven, I wanted to shove &ldquomaking kale chips&rdquo into the &ldquotried that once&rdquo category and never look back. Then I picked up this trick: to quickly remove the stems, all you have to do is first pinch the leaves along the stem, almost as though you&rsquore folding a piece of paper to then tear along the fold. Then, grab the stem by the bottom and then slide your other hand from the base of the leaves to the top. Viola! Quick and easy stem removal! Need a visual? Check out this handy video by The Produce Guy.

The Best Kale Chips Recipe Tip #2: Cut the Leaves in Even-Sized Pieces

I do this quickly by stacking like-sized leaves on top of one another and slicing through them, cutting each of the leaves into horizontal ribbons. For the larger pieces toward the bottom of the leaves, I&rsquoll slice those in half again.

The Best Kale Chips Recipe Tip #3: Wash and Thoroughly Dry the Leaves

While washing may be obvious, failing to make sure that your kale leaves are completely dry foils many attempts at crispy kale chips. If the leaves go into the oven with moisture, the kale chips with steam leading to a soggy kale chip mess. I find the best way to get the leaves dry quickly is to run them through the salad spinner.

The Best Kale Chips Recipe Tip #4: Keep the Recipe Simple

I often see a kale chip recipe that includes a lot of moisture-laden ingredients. Each time I&rsquove tried one, I&rsquove ended up with soggy kale chips. My conclusion is this: the moisture from these types of ingredients causes the kale chips to steam in the oven rather than crisp up. Now when I make kale chips, I stick with olive oil (and not a lot of it) and some dry seasonings.

The Best Kale Chips Recipe Tip #5: Massage the Kale

Perhaps you&rsquove come across this technique before, but if you haven&rsquot it might sound a little strange. Massaging kale (and by that, I mean literally massaging it) breaks down the toughness of the leaves. It&rsquos also a great way to make sure that the entire leaf is coated in oil and seasonings.

The Best Kale Chips Recipe Tip #6: Kale Chips Need to Breathe

While it results in extra dishes, make the effort to spread your kale chips out on a couple of baking sheets. They&rsquore more likely to crisp up if they&rsquore not piled on top of one another. And you&rsquoll get more evenly baked kale chips this way too.

The Best Kale Chips Recipe Tip #7: Let the Chips Cool on the Baking Sheet

Unless they&rsquore close to burnt, leave the chips on the baking sheet and let them cool there. If you pile them up too early, they&rsquoll become soggy.


Easy Cheesy Kale Chips

Kale chips. Exactly what you need when you want something very healthy that also tastes like delicious junk food.

Well… maybe I’m overstretching. Just a tiny bit. I mean it is still kale. It’s not going to taste like fried potato chips.

BUT let me tell you, this is the most delicious way to eat kale, ever.

These kale chips are super easy, deliciously cheesy and they have all that crisp factor of a bag of….chips!

There are a few tricks to getting the perfect batch of kale chips.

I used curly kale which I reckon is probably best here. One head of kale will give you two batches of kale chips. You can do both batches back to back, which is what I did.

First, you have to separate the leaves from the stems. Those giant thick kale stems just don’t work here.

The easy way to do this is to grab the stem tightly with your fingers and then quickly slide them upwards, removing the leaves as you go.

Then, you wash those leaves and dry them more thoroughly than you’ve ever dried anything. This is because any water remaining on your leaves will result in soggy kale chips.

I found that after washing them I had to spin them in a salad spinner and then roll them in paper towels to get them properly dry. The salad spinner on its own wasn’t sufficient. Good first step though!

Once your leaves are dry, you separate them into two batches. Place the first batch into a bowl and add olive oil, nutritional yeast, smoked paprika and some sea salt. Rub this into the leaves.

Then spread out evenly on a parchment lined baking tray and bake at low heat for 25 minutes.

Repeat for the second batch and there you have it. Healthy snacks!

The nutritional yeast is responsible for the cheesy factor and oh wow it’s wonderfully cheesy!

You’ll love these easy cheesy kale chips, they are:

Enjoy these chips anytime you’d generally enjoy some crispy chips or just have them as a healthy snack.

If you make these, tag us #lovingitvegan on instagram so we can see them! And leave a comment and rate this recipe too. Thanks so much!