You may have tried kale chips before and been disappointed, and let me tell you, so have I.
I’ve had some terrible $9 “cheezy” ones from Whole Foods and I’ve made a few failed batches myself. Now that I’ve worked out the kinks, rest assured, nothing beats these homemade kale chips.
I’m a big fan of this green leafy already, but since most people aren’t (yet), this is a great way to try it out.
Seriously though, I’ve had pre-teen boys gobble up a whole batch of these and ask… no beg… for seconds.
The challenge with kale chips is getting them crunchy without burning, so this recipe uses a lower oven temperature than you may have seen elsewhere. You can also use a food dehydrator, if you have one, and evade all chances of charring.
Let me show you the ropes to perfectly crisp Lemon & Garlic Kale Chips.
Lemon & Garlic Kale Chips
- 1 bunch kale (10 large leaves or 15-20 small leaves)
- ½-1 tsp sea salt, or to taste
- ¼ tsp garlic powder
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp fresh lemon juice
Wash and thoroughly dry kale.
Remove from stem by holding the stem end in one hand and using the other to pull off the leaf.
Place leaves in a bowl with remaining ingredients. With clean hands, “massage” the kale so every little crevice is shiny with oil. Taste a little bit and adjust seasonings before baking. (c’mon, it’s pretty much kale salad at this point. It won’t kill you! And shh... this is the secret to well seasoned kale chips every. single. time.)
Arrange kale leaves in a single layer on a cookie sheet.
Bake at 300 degrees for 20-25 minutes, flipping half-way through.
They are done when the kale is crisp and does not bend when you pick it up. Kale chips should be green, not brown or black, when they come out of the oven. (Alternatively, use a food dehydrator and dry for 4-8 hours, until crisp.)
Pro-tip #1: Seek out Lacinato kale (the one pictured below). Not only is the flavor more mild and less bitter, but the leaves are flat, so it dries out evenly in the oven. Lacinato kale chips blow curly kale chips out of the water. Trust me.
Pro-tip #2: Kale chips are super fragile, so don’t chop it into pieces before baking (unless you want kale chip powder). I bake the whole leaf (minus the stem) and break into bite sized pieces after baking.
Pro-tip #3: Save the stems for another recipe. I’ll either chop them up and saute like onions when starting a tomato sauce or stew, or put them (still whole) in a freezer bag for the next time I make homemade broth.
If you weren’t on the kale chip bandwagon already, you are now. Welcome! … and you’re welcome.
I have more great vegetable recipes waiting for you in my ebook, Veggies: Eat Them Because You Want To, Not Because You Have To, which you can download for FREE via the box below.
This book is for you if you’re at a loss when it comes to making vegetables taste good. They should and will be just as crave-able as the other things on your dinner plate. So what are you waiting for? Grab your copy now!
Happy Kale Chipping!
Until next week,
P.S. Already a kale chip fan? Tell me about your favorite recipe in the comments below!