Oven Method Kale Chips the Quick Way.
Oven Technique Make Quick Kale Chips
READY IN 10 MINUTES TIME TO BAKE: 10 to 15 minutes YIELD: Around one quart
Even though they are considerably healthier than fried chips, these crispy, flavorful treats are so good that they are practically irresistible.
The price of kale chips at the grocery is absurd. You can make your own and avoid putting all that plastic packaging in the garbage in addition to saving money.
INGREDIENTS
1 big bunch of kale (of any kind; however, lacinato, commonly known as dinosaur kale, appears to retain its crisp longer than other varieties)
Extra virgin olive oil, 1 tablespoon
1/4 cup salt
1/4 tsp. nutritional yeast (optional, but adds an interesting cheesy flavor)
cayenne powder, 1/4 teaspoon (optional)
INSTRUCTIONS
Wash the kale first. The leaves may be dried in a dish towel roll or salad spinner.
Gently pull down along the leafstalk from stem to tip while holding the stem end in one hand to remove any rough midribs from the kale leaves. Because kale doesn’t shrink as much when drying as other veggies do, tear it into pieces that are just a little bit bigger than you want your chips to be.
Place the chopped kale in a large mixing dish. They should all be covered in extra-virgin olive oil after being tossed with it. The greatest tools for the work are your sparkling hands.
Use parchment paper to cover a baking sheet. With care to avoid crowding the leaves, spread the kale leaves out on the prepared baking sheet. They should be in a single layer rather than stacked on top of one another, with a little amount of overlap acceptable.
If more than one baking sheet is required, use them. Salt, nutritional yeast, and cayenne, if used, should all be sprinkled over the kale.
Bake the kale pieces for 10 to 15 minutes, or until they are crisp but not burnt.
Remove the baking sheet(s) from the oven, and once the kale chips have cooled fully, put them in paper bags or other firmly sealed storage containers. If you have a vacuum sealer, you may seal them in plastic for extended storage; but, standard plastic bags don’t work well for kale chips.
If your kale chips become brittle during storage, you may restore their crunch by spreading them out on a baking sheet and baking them for five minutes at 300°F. As they cool, they will become crisp once again.
Dehydrator Approach Green Chips
READY IN 10 MINUTES TIME FOR DEHYDRATION: 4-5 hours YIELD: Around one quart
If you have a dehydrator, be sure to cook kale chips in it rather than in the oven. Although it will take longer—hours rather than minutes—than oven-dried produce, the results will be nicer in color and there won’t be any risk of burning them.
INGREDIENTS
- 1 big bunch of kale (of any kind; however, lacinato, commonly known as dinosaur kale, appears to retain its crisp longer than other varieties)
- Extra virgin olive oil, 1 tablespoon
- 1/4 cup salt 1/4 cup nutritional yeast (optional, but adds an interesting cheesy flavor)
- cayenne powder, 1/4 teaspoon (optional)
INSTRUCTIONS
Wash the kale first. The leaves may be dried in a dish towel roll or salad spinner.
Gently pull down along the leafstalk from stem to tip while holding the stem end in one hand to remove any rough midribs from the kale leaves. Because kale doesn’t shrink as much when drying as other veggies do, tear it into pieces that are just a little bit bigger than you want your chips to be.
Place the chopped kale in a large mixing dish. They should all be covered in extra-virgin olive oil after being tossed with it. The greatest tools for the work are your sparkling hands.
Arrange the kale pieces that have been coated in olive oil on the dehydrator trays. Be careful not to crowd the leaves, just as when using the oven-drying technique. They should be in a single layer rather than stacked on top of one another, with a little amount of overlap acceptable.
After filling each tray, sprinkle the kale with salt, nutritional yeast, and cayenne (if using), then place the tray in the dehydrator.
Dehydrate the kale for an hour at 145°F in the dehydrator. When the kale is crispy-dry, lower the dehydrator’s temperature to 115°F and continue drying the leaves for an additional three to four hours.
Switch off the dehydrator and allow the kale chips to cool fully before putting them in paper bags or other airtight storage containers. If you have a vacuum sealer, you may seal them in plastic for extended storage; but, standard plastic bags don’t work well for kale chips.
If your kale chips go mushy during storage, lay them out on a baking sheet and bake them for five minutes at 300°F to bring back their crispness. As they cool, they will become crunchy once again.
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