Kale Chips. You have probably heard of them but never tried? If yes, you definitely need to try these crispy kale chips for your snack. One of the best oven-baked chips. So flavourful, delicious and healthy!
No. These are nowhere close to your regular potato chips. But, if you are looking for an easy, healthy snack option, then these kale chips come in very handy.
The best Kale Chips
Honestly, until 2 years back, I wasn’t aware of this leafy green called kale. It was totally new to me when I found them in the grocery store. I wasn’t very excited to try it out either. But the ‘healthy’ factor pulled me in. So, I decided to buy a bunch and try making something at home. I did try a couple of regular Indian recipes with kale and they turned out pretty good. Tasted very similar to most spinach recipes. That’s when I saw a couple of ‘Kale chips’ posts online and got a little curious. In this recipe, I have tried incorporating a few Indian spice powders and it turned out really yum! More than anything else, these crispy kale chips hardly require any effort or time.
Kale Chips has been pretty popular for a couple of years now. But for me, it’s pretty new. For anyone who is trying this for the first time or want to try a different variation from what you have been doing so far, this recipe will definitely be interesting.
Ingredients required
For this recipe, we need Kale. Of course! That’s our main ingredient.
Olive Oil
Garlic Powder
Onion Powder
Salt
Chaat Masala
Cumin Powder
Red Chilli Powder
The best part about this recipe is, it’s extremely VERSATILE. Use your choice of spices to make these chips interesting. You can add or omit ingredients according to your taste and comfort.
How to make kale chips
CUT THE STALKS AND PREPARE KALE LEAVES: The first step is to cut the stalks. We are not going to use the stalks. We just need the kale leaves. So chop the leaves into medium-large pieces.
Do not chop them too small because when we bake the kale, they further shrink in size.
Wash the leaves and dry them thoroughly. Pat dry with a paper towel and ensure there is no moisture left on the kale. This step is very important to get CRISPY chips.
OIL AND SEASON WITH SPICES: Drizzle the kale with oil and rub the oil into the leaves. Next, season them with the spices and ensure you rub them gently on all the leaves. I would go a little bold with the flavouring. Kale is a little bitter on its own. Unless you go strong on the flavours, the result is going to be pretty bland and bitter.
BAKE IT: Lay the leaves on a baking tray lined with parchment paper. Make sure you lay just one layer with no overlap. Ensure there is space between the leaves. Do not overcrowd. Only then, the chips will turn crispy. I had to do 2 batches for the amount of kale I used. Bake at 250F for 25 minutes. I find this temperature and timing to be the best for me.
How to store Kale Chips
Kale chips taste the best when they are fresh. Nevertheless, it can be stored in an airtight container for 2 days at room temperature. Make sure to store the chips after cooling them thoroughly. To be honest, these chips won’t last that long. They will be gone in minutes after baking.
Enjoy these guilt-free, easy, delicious, healthy kale chips as a snack or with some warm soup. Every time you feel like reaching out to some potato chips in your counter, try having a couple of these kale chips. You won’t regret it one bit.
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CRISPY KALE CHIPS
Ingredients
- 1 bunch Kale Leaves around 350 grams
- 1 or 2 tbsp Olive Oil
- 1/4 tsp Salt
- 1/2 tsp Chaat masala
- 1/2 tsp Chilli Powder
- 1/2 tsp Cumin powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
Instructions
- Preheat oven to 250 degrees F (121 C)
- Rinse and complately pat dry kale. Cut or tear the kale leaves into medium pieces and discard any large stems.
- Add the kale leaves to a large mixing bowl and drizzle with oil and seasonings of your choice. Toss thoroughly to combine. Use your hands to distribute the oil and seasonings evenly. Do this gently by rubbing the seasoning to the leaves.
- Spread the kale over the lined baking sheets. Make sure the the kale leaves do not overlap to help them remain crisp while baking.
- Bake for 25 minutes , or until kale is crispy and very slight golden brown. Watch closely as it can burn easily. You can rotate the pan once after 10 minutes of baking. This ensures even baking process.
- Remove from oven and let it cool to room temperature. Enjoy once cooled. Store leftovers in an air tight container at room temperature for 2-3 days.