Kale is not my favorite.
There. I said it. Send in the real food police and the trendy health gurus.
I’m just not a fan.
But sometimes it is worth finding a way to eat those super nutrient packed foods you don’t care for in a way that you can enjoy it!
Kale chips are SO addicting! If you (or your kids!) are not fans of raw kale or kale wilted into soups, this is the way to go for you! If you heart kale and eat it straight out of the garden…this recipe is for you too because sometimes you just need a salty crispy chip in your life 🙂
So here’s the deal. I have screwed up SO many batches of kale chips. Too much oil, and you’ll have soggy and chewy leaves to eat. Cook them too long they will flake away into powder, too short and they’ll be chewy. You get the idea.
I am *not* one to measure out recipes or even time stuff very often when I cook (when I write up recipes for you guys I have to break out the measuring cups and spoons on recipes I have made for years just so I can write it up for you!), but this is one recipe that I do. This is my fail proof way to the perfect, light and crisp kale chip!
My first recommendation is to make sure the kale is dry. Water left on the kale leaves will make it chewy instead of crisp. I like to wash it right when I get it home from the market and leave it out in the fridge for a day or so to dry out – or you can use a salad spinner to dry. I have blotted dry with a tea towel before too.
The oil you use to cook makes a difference in my opinion as well. Avocado oil gives chips a crispy finish – so good! I realize that avocado oil isn’t available everywhere however, so the next best bet in my opinion would be grassfed tallow or lard. Olive oil works too. As much of a butter fan as I am, I feel like butter softens them too much and they feel soggier. If you are unsure of where to get avocado oil you can check your local health food store, or for cost effective shopping I use Costco’s avo oil. Amazon has avocado oil for very reasonable pricing as well.
And then there’s the cook time 🙂 It is so precise and I would really suggest sticking to it since they can overcook too easily. I am cooking for a family of 5 so I use a whole bunch of kale and spread it out between 2 sheet pans -you can do less if you don’t need so much.
Simple Tips For Light & Crispy Kale Chips Every Time!
- Let the kale dry out well (you can use a salad spinner if you just washed it, or dab dry with a towel if only a little wet.). Tear the leaves of kale from the stem and divide up between 2 sheet pans.
- Pour 1 TB avocado oil and 1/2 tsp sea salt onto one sheet pan, toss the kale well, and spread the coated kale out on the sheet pan - be sure the leaves are not folded over. Repeat this with the second sheet pan with the other 1 TB avocado oil and 1/2 tsp sea salt.
- Bake in a 350 degree oven for 7 minutes, and then switch the pans (rotate them or switch the shelves they are on - I can only fit one sheet pan on each shelf so I put one on the middle shelf, and the other right underneath and then switch them at the 7 minute mark). After you switch the pans cook another 5 minutes until crisp to touch - do NOT overcook! If you wait until they look browned it will be too long. After that 5 minutes you will be able to feel how crisp they are. Let them cool a few minutes before eating.
So keep me posted if you give it a try!
For more nourishing food ideas in my home, check out my Nourishing Staples board on Pintrest!
More real food recipes you might like:
Real Food Potato Chips