I know kale chips have been around for a while, but I’ve always been a bit nonplussed about them. Sure they are crispy. But do they really replace chips/crisps as so many have claimed? Not really. With their burnt edges and bitter flavour, I just didn’t think this recipe accurately showed off the glory that is kale.
But, then I found myself with a ridiculous amount of cavalo nero kale that needed to be used fast. I was putting kale in everything I made and it didn’t seem to be making a dent in my stock. Kale chips would have to be revisited!
After extensively reading kale chip recipes, I think I have finally found the secret to perfectly crisp, non burnt kale chips. The key is low, slow baking. After making a batch of these, I noticed there were no burnt edges, no bitter flavours. They were crisp and not a soggy piece to be found anywhere. It was nothing but delicious. And, if I can be completely honest, I would actually choose these over a bag of chips (and that it saying something!). As for Ben, aside from 4 pieces that I ate while making them, he ate the entire thing. THE ENTIRE THING!
Since I’m currently having a love affair with smoked paprika, I thought I would sprinkle a little on. Feel free to flavour these however you would like!
- 1 bunch of kale leaves, any kind you would like
- 1 TBSP extra virgin olive oil
- 1½ TBSP nutritional yeast
- 1 tsp garlic powder
- ½ tsp sugar
- ½ tsp chili powder
- 1 tsp onion powder
- 1 tsp smoked paprika powder
- ¼ tsp salt
- Preheat oven to 160 C (300 F).
- Line a large baking sheet with parchment paper.
- Remove leaves from the stems of the kale and roughly tear it up into large pieces.
- Add kale leaves into a large bowl.
- Massage in the oil so that all the leaves are coated.
- Sprinkle on the spices/seasonings and toss to combine.
- Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale.
- Bake for 12 minutes, rotate the pan, and bake for another 12 minutes more making sure the kale doesn't burn.
- Cool the kale on the sheet until cooled, they will crisp up as they cool down.