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Why you really should make kale chips (and how to do it)

Why you really should make kale chips (and how to do it)

Kale chips may sound very illogical – kale and chips? – and not exactly tasty, but nothing could be further from the truth. Dried kale is not only just as crispy as a bag of chips, but also just as tasty. And it's super easy to make at home. Are you ready?

Read also :'What you can do with kale'

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You start with kale, no matter what kind. Disassemble the kale and wash all the leaves. Cut or tear the leaves into 4 centimeter pieces and let them dry on the cutting board. It is important to ensure that there is no more moisture in the kale, as this will make the chips less crispy. Of course you also want to give the chips some extra flavor. Fortunately, you can influence the taste if you start making chips yourself. Do you like salt? Then use some sea salt before baking the kale. Are you more of a slightly stronger taste? Then go for soy sauce or coconut chips – anything goes! Other flavors are garlic, paprika, Italian herbs or pepper, you can think of it so crazy.

Before preparing the kale, it is important to oil the leaves well to get them as crisp as possible. So coat them well with oil:whether you're using olive oil, avocado oil, peanut oil, or any other type of oil, it's best to use about a tablespoon of oil to make them come out best. Now it's time to roast the kale. The slower and lower temperature you bake the chips, the crispier they will be. Preheat your oven to 120 degrees Celsius and spread the leaves on a baking tray lined with baking paper. Make sure the leaves don't overlap or they won't get crispy. Let them roast for 50 minutes:take them out of the oven when they are dry and dark green, when they turn brown they should be taken out of the oven immediately! You can of course also use an airfryer, that makes them just as crispy. The perfect snack for in between or for a fun movie night!