What’s better than crispy kale chips? It’s for me one of the best healthy snack with a huge dose of crispiness.
It was a real pleasure to discover that kale also called the “queen of the green” can be made into chips. I have baked them many times in my oven because I hadn’t any dehydrator at the time and it works perfectly ! Those chips are astonishingly CRISPY. And it takes approximately 10 to 15 minutes. You’ll have to learn about your oven because kale can burn really easily. So don’t get desperate if your first batch is burned. After you’ll make them perfectly.
You can also use a dehydrator for 8 to 10 hours (between 57 °C and 67 °C). By dehydrating you keep more nutrients and you have a real crisp here. Now that I have a dehydrator, we all love kale chips so much.
How to prepare your kale chips?
When you prepare your crispy kale chips, you have to remove the ribs of the kale leaves (the hard center). This part of the kale is too hard to do anything except juicing. You do it by tearing carefully the leave or you use a knife.
Then, you cut or tear the leaves into medium squares (3×3 cm) or bite sizes if you prefer. You place them in a bowl.
Afterwards my own go-to method is to first add the oil and the spices to the bowl and using clean hands, you massage the kale’s leaves for about 1-2 minutes. This is great to soften the leaves and infuse the oil & spices.
When I cook a batch of kale chips I use them as appetizer, snack for the kids or I sprinkle them on salads.
Surprisingly, most of the kids love it. Probably because the taste is light and the crisp is amazing !
This kale chips recipe is a great way to eat your kale, right ?!
Seasoning ?
I have 2 delicious options for you that are totally insane. I am craving for them right now !
First seasoning is made with sweet paprika, cumin, onion powder. More classic.
The second option is really cheesy and denser. Absolutely fabulous. I use nutritional yeast flakes, coconut amino sauce, and ground flaxseeds. Again whenever I make them, these chips are so successful !
Top Tip about kale
Kale is called the “queen of green”. It has a lot of benefits, so it is always a great idea to add kale into your meals.
Why ? Kale is low in calorie, high in fiber and has zero fat. It’s high in iron, Vitamin C, calcium and Vitamin A. It suppose to be a detox vegetable. So kale is now part of my diet, starting from morning in our morning smoothie or bowl !
Sometimes, I add few leaves of young kale in my spirulina smoothie bowl ! I barely notice the difference (banana does a great job for masking the taste). It’s a great way to start the day right !
One more great recipe with kale is my zucchini savory muffins without eggs, totally gluten free and packed with protein and vitamins.
Healthy crispy kale chips and…
Crunchy, flavorful & spicy (if you want) !
If you make it
If you make the crispy kale chips, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
CRISPY KALE CHIPS BAKED OR DEHYDRATED
INGREDIENTS
- 4 large kale leaves, ribs removed
- 1-2 tbsp coconut oil or olive oil
SPICES OPTION 1
- ½ tsp sweet paprika
- ½ tsp cumin
- ½ tsp onion powder
- Salt and pepper to taste
SPICES OPTION 2
- 2 tbsp coconut amino sauce
- 1 tbsp nutritional yeast flakes
- 1 ½ tbsp flaxseeds powder (flaxseeds ground into flour)
INSTRUCTIONS
- Clean your kale with clear water and dry them. Remove the ribs using a knife (you can use the ribs for green juice).
- Cut or tear the leaves into bite size pieces (3x3cm) and place them in a large bowl.
- Drizzle your kale with 1 Tbsp of olive or coconut oil, your choice. Massage the oil over the kale.
- Season with OPTION 1 sweet paprika, cumin, onion powder, salt and pepper. Or season with OPTION 2 coconut amino sauce, nutritional yeast flakes and flaxseeds powder.
- Massage again and mix your kale for about 1 to 2 minutes until all the spices are well combined. I use my hands and I squeeze the kale leaves to have tender leaves.
DEHYDRATOR
- Using a dehydrator, place the kale leaves on 2 dehydrator trays (lined with parchment paper). Make sure the leaves don't overlap. Remove all the trays from your dehydrator. Place the first kale tray on the second raw and the second kale tray on the four raw.
- Dehydrate at 57 °C to 67°C for about 6 hours or until crisp.
IN THE OVEN
- Put them in your oven (200 °C) for 10 to 15 min or until crispy. Again make sure the leaves don't overlap. Watch carefully (and very often) after 10 minutes to be sure they don't burn as each oven is different.
- Then let them cool down a bit before enjoying but not too long. After 10 minutes enjoy or place them in an airtight container to keep the crisp. You can keep them up to 2 weeks.
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