Kale chips make for a healthy substitute for potato chips, and they are very easy to prepare. However, some things should be carefully considered first.
the temperature of the oven and the cooking time are important since these chips are quick to burn. Finding the right balance of oven temperature and cooking time will ensure crispy chips that are just right.
Make sure the kale is totally dry before putting it in the oven. Only add oil in small increments. Also, you are free to try out any blend of seasonings to taste.
Duration of preparation: 10 minutes
Duration of cooking: 6 to 8 minutes
Number of serves: 4
- 2 large bunches of kale leaves
- 2 tablespoons of olive oil
- 1 tablespoon of smoked paprika
- 2 teaspoons of garlic powder
- 2 teaspoons of ground cumin
- salt as required
- Remove tough stems from the kale and tear it into pieces. Wash and dry completely by patting dry with a paper towel. If you have a food dryer, you can use that instead. But you’ll need to change these cooking directions to comply with the needs of your food dryer.
- Heat up the oven to 325 degrees Fahrenheit and arrange a big rimmed baking sheet with parchment paper or grease it well.
- Add the dried kale to a mixing bowl and sprinkle a little olive oil over them. Now rub the leaves around in the olive oil, making sure each leaf is evenly coated by the oil.
- Drizzle smoked paprika, cumin, and garlic powder on the kale leaves and add salt to taste.
- Line seasoned kale leaves on baking sheet in single layers. Take care not to overcrowd them.
- Place in the oven for about 5 to 6 minutes before turning the pan, then for another 1 to 2 minutes, being careful not to overcook. While chips are still green in most areas, remove from oven.
- Allow to cool and crisp up more for 2 to 3 minutes, then serve.