Where to find kale chips

I made this and it turned out good. I put some salt, cayenne, and Brazilian seasoning. Only downside is that Some are not crispy and some are too dry. No complains as still it turned out really good. Thanks so much for sharing, Steph. This was a great, easy recipe. I washed the kale and spread it out on tea towels on the counter, and dried them. I used oil, pepper, and Montreal Steak Spice my favorite seasoning.

They came out great at degree convention oven, took out at 15 minutes, turned and kept in minutes longer. Oh my goodness! I love them! I split it up and made thiem with 2 different seasonings, one with garlic olive oil and New Orleans Cajun seasoning and the other with basil oil with smoked paprika and salt.

Thank you! Thanks so much for the lovely review, Bodil. Cooked a batch two slightly overfull sheet pans and ate it. We made this yesterday. It was so easy and delicious. Perfect recipe, came out super crispy using convection! Used kosher salt and garlic powder. My teen girls and I love them! The slow bake on convection was perfect!!! We finished off two batches with just a little olive oil and sea salt. My picky 8 year old loves it! I just made two batches seasoned with salt. The first batch I ate all of them before I could transfer them to a container, it was that addictive!

The next batch I managed to put in Tupperware and plan on finishing tonight. If you happen to use prewashed produce, I recommend washing carefully still…my kale needed it. This recipe was perfect with temperature and outcome. Mine were done in 15 minutes the first time and 20 minutes the second batch, just because I crowded my pan a little more the second time. I made some yesterday, and yes they are addictive, I loved them, my husband asked me if they were over baked, whatever!

They were perfect, 15 min, then 5. I had recently bought a large bag of tripled wash kale from my local store! Thinking how to fix either in smoothie or baked fries! Started searching google and came here!

Your suggestions great! Preheated my oven to degrees! Did not have parchment so used foil! Mixed well and baked 25 minutes or so! Loved them and ate all up! Thanks for sharing, Stephanie! I followed your directions and they turned out perfect. Thanks so much for the lovely review and for sharing your modifications, Naomi.

We are so glad you enjoyed these! I love these; great on salad!!!!!! Thank you for spreading the healthy love! Thanks so much for the lovely review, Cristina. Forgive me if this has already been asked, but what is the purpose of the yeast? Do they turn out just as well without it, or is it a must? Hi Mindi, the nutritional yeast is not essential, but it provides a lovely cheesy flavor.

Hope that helps! I never cared to do kale chips before. I did out of curiosity and trying to eat a little better. They were delicious! And super easy. I did them with nutritional yeast and chili powder.

They are so light and very addicting! You made my boyfriend like kale! Well done. I also tried it with Chard, worked the same. Round 2 is in the oven now. Then I bake them at degrees for 1 hour, pick out the thoroughly dry pieces, then put the pan in for another 30 minutes. I used the amounts of spices recommended in the recipe.

I would say it was a little overpowering but maybe that was because I used too much or had too little kale? I did need 25 mins in the oven and not 15mins as listed. Excellent used dino and Russian kale with either salt, garlic powder or cumin we liked the cumin best.

Some did over cook but the few I did have were to die for! They are packed with flavor. I used avocado oil. After I flipped the kale pieces over, I put them back in the oven for 6 minutes and they turned out perfect. Thanks for sharing your changes, Adrienne! We are so glad you and your seven year old are loving them :D. I just made these with salt, black pepper and some chilli flakes.

They were sooo good — perfect crunchiness and not soggy. Thanks for the recipe!!! The recipe calls for turning the pan and tossing after 15 minutes, then cooking for another 5 to 10 minutes more.

Made these last night and they were delicious! My first attempt at kale chips and they came out perfect — I ate a whole bowl! Easy and delicious not crispy after storing.. Wish I knew how to keep them crisp.. I used a mix of Southwest seasoning. Tastes like hot bar b que.. I used pre cut bagged kale, and it took about twice as long to cook.

I know the over temp was correct because I have a thermometer in the oven. I made them and they were a bit bitter. It leaves a not a good taste I need your mouth. I made this for my husband and I to try last night. Both were delicious, thank you very much! Made them with veggie oil all I had on hand Italian seasoning and a pinch if salt with parmesan cheese.. So addicting! Fantastic kale chips..

Thanks for the recipe? I have rebates them. It works well. Just be sure to watch them close they crisp up quick. Hi Cheryl! I would recommend storing them in an airtight container to keep them as fresh as possible. A paper bag may not be air-tight enough but if you give it a try, report back on how it goes! Silica packs from seaweed packs and beef jerky are not poisonous they are just a choking hazzard. I keep mine and re use them. Pop one in the bag with the kale chips it will keep them crispy.

Put a few grains of raw rice in the bottom of an airtight BPA free storage container. The rice acts as a natural dessicant to keep your chips crispy. Hi Ash! While they are best fresh , you can store them in an air-tight container for a couple days. Good luck! It gets 5 stars. FoodSaver containers work great. Any moisture in the air and the crisp is gone. You could try other container but remember once exposed to the humid air time is limited in the crispy department.

I like using the foodsaver top sealer on my large mason jars with their regular metal lids. I pack it full without crushing the kale in quart and above size jars and they store great and theyre a ton cheaper than foodsaver containers. No humidity. Thank you for the idea! Could you please give me more guidance about how much a large bunch of kale is — maybe in grams?

Or cups? In this recipe I used about 6 cups, so about g with large stems removed? I waited till i tried this recipe. Now you will need 5- 10 times the amount of kaleyou would normally use to make a batch of chips. First I grow my own kale so if you do also you might want to stadh it away. Again look it up before you laugh. It was to do with stuff that is above my pay scale.

Anyway if you buy bunches of kale it will reduce to a fraction of what you begin with. Steam the kale then immediatey rinse or submerge into cold water. Then squeeze all the water you can out of it. Next, peel the kale apart as best as you can, then spray with olive oil or drizzle olive oil or any spray you desire.

Then season with sea salt, garlic powder and paprika. Again use what ever seasoning you like. Mix all seasonings well by hand. Next line a cookie sheet with wax paper or parchment and set aside next grab a few leaves and roll them in your hands like you would to warm your hands in the winter.

This is a sure thing that you cant burn or ruin! You dont lose any nutritional value at all look it up. But make sure to use a ton of kale and have an extra set of helping hands. They are delicious.

I wrote this out lastnight then scrapped it till I knew how they came out! You wont be sorry! This recipe works IMHO by using a non insulated sheet and cooking at for 10 minutes.

I rotated my baking sheet halfway through. When I arrange the pieces on the pan, I place them like little upside down "V's" so the curly side is down: I think this helps the air circulate around them better. Other than that, after you coat them with the oil, get creative with the toppings!!! I squeeze a little lemon on mine with sea salt or will do some garlic powder with chipotle pepper powder. Hope you'll all enjoy these as much as I did Thanks Lucy!

My hubby looked at me like I was crazy when I started making this! LOL We both really liked the finished product. I used butter flavored cooking spray because it seemed easier than spreading the oil around and also used garlic salt which we really liked!

The only hint I can offer is to watch this very, very carefully toward the end of the cooking time because I think just thirty seconds past "crispy" is another term These were really neat. They did have a similar taste to potato chips.

I made mine a little too salty but they were great. Even the kids ate them, which is saying something for kale. I got this recipe from a local blogger who writes about our local box. She used soy sauce instead of the seasoning salt and they came out heavenly. I've been looking to an alternative to munching chips in front of the TV at night, and these are awesome, especially when you've had enough hummus for the week:.

For those who were concerned about the ultra-crunchy crumbliness, which in truth I kind of liked I found that those Kale leaves that were folded in two as it tends to do by itself if you don't unfold it as you place it on the pan were a little more crunchy on parts and chewier in parts, if that's what you're going for. I had a mix of both and loved it.

I kept a close eye on these and ended up happier with a tad lower temperature around and set the timer for 6 minutes and checked them, the first batch ready in 7 min, the second in 6 hotter oven I guess. Halfway through eating these, I called my sister in law and HAD to tell her about them. Definitely a find. I will make these at my next family gathering. My nephews and nieces have come to expect my unusual 'hippie' food: Read More. Lety Silvas. I love these. Important tips: Wash and thoroughly dry.

If possible, dry the day prior. I place the kale in a extra large bowl, add oil and shake until each piece is covered with oil. After laying them out on a cookie sheet, I lightly salt. Baking time is crucial. If unsure on time, go with low and slow. Brown make bitter! And the joy of them is you can choose your own flavours and make a different batch every time you make them. We all know that leafy greens are good for us and we should all eat more to improve our diet and health.

Kale in particular is high in anti-oxidants, anti-inflammatory properties and full of fibre. According to an article in Good Housekeeping , a recent study found that we get all the goodness from kale cooked or raw, so add it to salads, soups, stews and of course make kale chips.

It's true kale is a superfood, but it's important to eat a good range of vegetables to get as many nutrients as we can. The key thing is to try and eat the rainbow.

A mixture of purple, red, orange, yellow and green vegetables are what we want to eat. Try my grilled tandoori tofu skewers , shown above for a tasty rainbow hit. Prepare a little oil and your chosen flavours. Sprinkle the oil and spices over the kale. Massage into kale, then spread in a single layer across. Paprika works really well as a flavouring for kale chips. I also added some cumin, onion powder and salt, but paprika remains the predominant flavour.

You also need a little oil to get that crisp finish, but not too much. These chips only have calories and just over 1 gram of saturated fat per portion. As well as containing all that kale goodness. Happy days! Yield: 2 Author: Jacqueline Meldrum. Print With Image Without Image. Rinse the kale in a colander. Dry with a clean tea towel and kitchen paper until the kale is completely dry. This is the most important step for crispy kale.