Kale chips might seem like an odd pairing—kale and chips?—but trust us: they're as crispy and satisfying as any store-bought snack, with way more nutrition. Making them at home is straightforward and endlessly customizable. Let's dive in.
Read also: 'What you can do with kale'
Begin with any variety of fresh kale. Strip the leaves from the tough stems, wash well, and tear or cut into roughly 4 cm pieces. Dry them thoroughly on a cutting board—no moisture left behind, or they won't crisp up properly.
Flavor is where the fun begins. For a simple salty crunch, try sea salt. Craving umami? Drizzle with soy sauce or sprinkle coconut aminos. Experiment with garlic powder, smoked paprika, Italian herbs, black pepper, or your boldest ideas—sky's the limit.
For ultimate crispiness, coat the leaves evenly with oil. A tablespoon of olive, avocado, peanut, or another neutral oil per batch does the trick.
Preheat your oven to 120°C. Line a baking sheet with parchment and arrange leaves in a single layer without overlapping. Bake for 50 minutes until dry and dark green—pull them out immediately if they start to brown. An air fryer yields fantastic results too. Enjoy as a guilt-free snack for movie nights or between meals!
Source: Realsimple.com
