Featured Recipe
Kale Chips Trio
By Kate
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Crunchy kale chips tossed in oil then baked low and slow. Three bold seasonings mixed in: lime-chili, parmesan-lemon-pepper, and toasted sesame-wasabi. The kale dries to crisp perfection, no soggy patches. Adjusted bake time and temp for ideal texture. Swapped chili powder with smoked paprika for smoky heat; added nutritional yeast for cheesy notes, replaced wasabi powder with ground horseradish for sharper punch. Flexible oil choice and simple prep. Store crisp chips airtight, they’ll last a week if humidity stays low.
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Prep:
22 min
Cook:
28 min
Total:
50 min
Serves:
4 servings
kale
healthy
snack
vegan
gluten-free
Introduction
Forget kale steamed into limp mush. No soggy leaf here—dry, crackling, light as air. Getting those chips right demands low heat and patience. Rushing means burnt bites, not crisp crunch. Wash then dry leaves properly — soak, spin, then towel dry. No moisture traps allowed. Tear, toss in oil—enough to coat but never pool. Salt to taste; seasoning matters. We swap chili powder with smoked paprika for deeper smoke. Nutritional yeast stands in for parmesan—umami without dairy. Wasabi powder replaced with horseradish powder, sharper and less powdery. Bake slow, listen for popping, watch edges gently browning. Cool on trays—never pile chips hot or they steam soft. Good chips store airy, dry, sealed tight.
Ingredients
Kale Chips
- 240 g (7 oz) kale leaves, stems removed, torn into bite-size pieces
- 20 ml (1 1⁄2 tbsp) avocado oil or olive oil
- Salt to taste
- 10 ml (2 tsp) finely grated lime zest
- 2,5 ml (1⁄2 tsp) smoked paprika
- 25 ml (1 2⁄3 tbsp) nutritional yeast flakes
- 10 ml (2 tsp) finely grated lemon zest
- 2,5 ml (1⁄2 tsp) freshly ground black pepper
- 15 ml (1 tbsp) toasted sesame seeds
- 2,5 ml (1⁄2 tsp) ground horseradish powder
Lime-Smoked Paprika Seasoning
Nutritional Yeast-Lemon-Black Pepper Seasoning
Toasted Sesame-Horseradish Seasoning
About the ingredients
Kale quality varies — thicker stalks need removal or chips toughen. Avocado oil preferred for neutral flavor and heat tolerance; olive oil works, expect slight fruitier notes. Salt judiciously to avoid soggy texture; too little and chips taste flat—not a problem if seasoning is robust. For heat, smoked paprika delivers smoky warmth unlike bright chili powder—subtle complexity that works well with citrus zest. Nutritional yeast offers cheesy savory without dairy, ideal for lactose avoidance. Horseradish powder swaps in for wasabi with sharper bite. Adjust zest volumes depending on citrus freshness and skin thickness—too much zest can overpower. Parchment-lined sheets crucial—direct contact burns kale underside. Clean hands essential to massage oil evenly, preventing clumps and soggy spots.
Method
Preparation
- Position racks in upper and lower thirds of the oven. Preheat oven to 125 °C (257 °F). This low temp prevents burning and allows even crisping.
- Line two baking sheets with parchment paper to prevent sticking and simplify cleanup.
- Wash kale thoroughly, then spin dry or pat with towels until almost dry—any excess moisture ruins crispness.
- Strip stems by running fingers down each leaf, then tear leaves into roughly 5-cm pieces.
- Distribute kale evenly across baking sheets in a single layer to avoid steaming.
- Pour oil over kale, sprinkle salt sparingly. Use hands to toss and massage oil gently—this breaks down fibers and ensures even coating. Don’t overdo it or kale will turn mushy.
- Choose seasoning blend before tossing with kale—adds flavor and texture. Sprinkle chosen seasoning liberally over kale and mix with hands, rubbing leaves slightly to embed spices.
- Insert sheets into oven, one rack upper third, one lower third. Swap positions halfway through baking for uniform heat exposure.
- Bake 27-30 minutes. Listen for light crackling sounds as kale dries. Colour shifts from matte dark green to slightly translucent with some edges turning golden brown.
- Check at 25 minutes for any burnt spots; remove sheets immediately when most leaves snap easily without bending. Underbaked leaves wilt instead of crack.
- Allow chips to fully cool on sheets—residual heat completes crisping and avoids soggy condensation in container.
- Serve as snack or appetizer. Excellent with dips or tossed onto salads for crunch.
- Keep stored in airtight containers away from moisture. Crispness can be rescued with a brief oven flash at 110 °C for 5 minutes if stale.
- Avocado oil suggested for neutral taste and higher smoke point, but olive oil okay with slight flavor shift.
- Smoked paprika adds subtle smokiness compared to original chili powder.
- Nutritional yeast replaces parmesan for those avoiding dairy—adds umami.
- Horseradish powder substitutes wasabi powder; sharper, less sweet heat.
- Adjust zest quantities if zest is from thicker or waxed fruit skins.
- Higher oven temps speed cooking but risk burnt edges; lower temps with longer time yield more uniform results.
- If kale is wet, spread in single layer on towels and pat dry before oiling to avoid steaming during bake.
Kale Prep
Baking
Serving and Storage
Notes and Variations
Technique Tips
Start with low oven temps—kale dries without burning this way. Flip baking sheets halfway to avoid hot spots and uneven cooking. Timing varies by leaf thickness and oven quirks: rely on visual and tactile cues. Leaves go translucent, fragile and brittle when done—test by lightly crushing a piece. Underbaked kale bends but doesn’t snap; overbaking burns edges turning bitter. Moisture is enemy; ensure kale thoroughly dry before oiling. Massaging oil matters, helps coat every leaf lightly, no puddles. Post-bake, let chips cool on trays fully before transferring—steaming in warm containers ruins crisp. Troubleshoot sogginess by reheating briefly in cooler oven to dry out. Experiment with oil amounts—too little, dry and tasteless; too much, greasy limp chips. Always keep spare kale and have backup oven racks ready for swapping trays mid-bake.
Chef's Notes
- 💡 Kale chips need air circulation; thin leaves crisp better. Keep in single layer. Toss gently with oil, just enough to coat not drown. Too much oil makes them soggy.
- 💡 Choose your seasoning based on mood. Smoked paprika brings heat and depth. Nutritional yeast for that umami without dairy. Horseradish gives bite, try adjusting amounts based on preference.
- 💡 Oven temperature trick: low is best for even drying. High heat? You risk burnt edges while insides may wilt. Listen for crackles, watch for slight color change, that’s when to check.
- 💡 Cool the chips completely before storing. Warm chips in a container lead to condensation. They go soft. For revived crispness, a quick oven flash at lower temp can help.
- 💡 Avoid overloading baking sheets. If too many chips, they’ll steam instead of bake. Use two sheets for even cooking. Flip halfway—switching racks. Keeps heat uniform.
