I really like snacking, and I’ve started to buy kale chips at Whole Foods to satisfy my snacking needs! Unfortunately, it’s a really expensive habit. So, I’ve started to make my own kale chips.
It’s fun experimenting with different flavors, and it’s dirt cheap to make a huge amount! I’ve also made some zucchini chips and some fruit slices too.
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Take your kale leaves and wash them thoroughly. Then using your hands, remove the leafy bits and throw away the stem. With just 4 leaves, I was able to get a lot of kale – look at this big pot! Then dry the leaves well with paper towels.
Then you season the chips with olive oil, salt, and whatever other spices you want. I went for a spicy one with paprika and red chili flakes.
Toss the spices with the kale leaves together really well and choose your method of cooking:
METHODS OF COOKING KALE CHIPS
- Dehydrator (I have this Nesco one). Just lay the leaves out on the dehydrator trays and set the temperature to 135F. Depending on how salty your make the kale leaves, it can take 3-5 hours for it to get crispy.
Here’s what my dehydrator looks like:
Here are the kale leaves that I placed on the dehydrator trays:
And this is how the kale chips look when they’re crunchy and done:
- Oven – preheat oven to 300F and place your leaves on a baking sheet. Cook for 5-10 minutes until the leaves are crunchy but aren’t burned (it’s a fine line, which is why I prefer the dehydrator method).
- Microwave – place the kale leaves on microwavable plate (cover with a paper towel to minimize splashes from the oil) and microwave on full power for 2-3 minutes. Again, it’s a fine line between the kale leaves getting crispy and them getting burned. It really depends on your microwave, so experiment a few times to get the timing right.
- 4 Kale leaves
- ½ tablespoon salt
- 2 tablespoons olive oil
- ¼ tablespoon red chili flakes (optional)
- ½ tablespoon paprika (optional)
- Wash the kale leaves and remove the stem so you're just left with leaves. Dry the leaves well.
- In a bowl, add the leaves with the olive oil, salt and spices and mix well.
- If using the oven, then preheat oven to 300F and place the leaves flat on a baking tray (with no overlapping). Bake for 5-10 minutes - make sure the leaves get crispy but not burned.
- If using the dehydrator, then place the kale leaves flat on the dehydrator trays (with no overlapping) and dehydrate until crispy on 135F (3-5 hours).
- If using a microwave, then place the kale leaves on a microwavable plate and place in microwave on full power for 2-3 minutes (check after 2 minutes to make sure they aren't burning).