Learn the steps to make crispy, oven-roasted kale chips with perfect crunch and minimal oil.
1 Answer
Yes, you can make crispy kale chips by roasting; the key is to ensure the kale is thoroughly dry, lightly oiled, seasoned, spread in a single layer without overcrowding, and baked at a moderate temperature.
Detailed Explanation:
Roasted kale chips are a popular and healthy snack, and achieving their signature crispness is straightforward. Begin by washing the kale leaves and, crucially, drying them meticulously. Any residual moisture will steam the kale instead of crisping it. After drying, tear or cut the leaves into bite-sized pieces, discarding the tough, fibrous stems. Next, toss the kale pieces with a very light coating of olive oil (too much oil will make them greasy). Sprinkle generously with salt and any other desired seasonings like nutritional yeast for a cheesy flavor, garlic powder, or a pinch of chili powder. The most critical step for crisping is to spread the seasoned kale in a single layer on a large baking sheet. Do not overcrowd the pan; if the kale pieces overlap, they will steam rather than become crispy. Use multiple baking sheets if necessary. Roast in a preheated oven at a moderate temperature, typically between 300-350°F (150-175°C), for 10-20 minutes, flipping halfway through. Keep a very close eye on them, as kale can go from perfectly crispy to burnt very quickly once done.
Pro Tip:
For an extra layer of crispiness, after roasting, let the kale chips cool completely on the baking sheet; they will continue to crisp up as they cool.