- Feel free to skip the vinegar and use different seasoning. I like to use BBQ rub, garlic powder, or parmesan cheese.
- Overcook these and you'll probably be pissed.
Kale chips… I am just about as sick of hearing about Kale chips as I am cake pops. Good lord when the internet gets ahold of a recipe it takes forever to die down doesn’t it! Well I finally tackled how to make cake pops so I thought I might as well jump on the wagon and learn how to make kale chips.
Initially it wasn’t as easy I thought.
1st attempt at making kale chips: “wth!! I put a whole tray of kale in the oven and this is all I get back? Where did it go? Oh well. They’re nasty anyway.”
2nd attempt at making kale chips: “hold up, are they suppose to taste like ashes?”
3rd attempt: “They are so soggy yet burnt! What is the big deal with these things?!”
4th attempt: “Oh my…yes Father speak to me. I love them!”
There is a learning curve with these things that some people are born with and others, well, it takes several attempts. Because I’m a Taurus which makes me stubborn and hate losing, I refused to let the recipe defeat me. I mean damn, it’s kale, olive oil and salt!! So frustrating!
After reading blogs, comments and cookbooks with these “addictive as potato chips” kale recipes I figured out why mine sucked and here’s what I learned:
1.) It’s all about the oven. Every time I cooked the kale according the recipes given time I always over cooked or undercooked. It took several failed batches for me to tweak this recipe to my oven, in order to get crispy kale that wasn’t burnt.
2.) Remove kale as it cooks: This may just be for my oven, (but in my oven’s defense, it’s normally just fine with recipes, but for some reason it hates kale) I had to remove the kale as it cooked. Some pieces get done quicker and if I left it in the pan it would have burned.
3.) Use the curly leaf kale. Make sure the kale is completely dry.
4.) Stalk them. While they are cooking keep a close eye on the kale. Check on them every 5 minutes and after 10 minutes, if you need additional time, check on them every minute!
5.) Be prepared to make multiple batches just in case you don’t get it right on the first try. You’ll also want more when you do get it right because they are just so darn fun to eat.
And before I continue let me just say, if you don’t like kale in any form them you probably won’t like these. I’m not a huge fan of raw kale, but I can handle it juiced, sautéed’ or bake.
Watch me make these Salt & Vinegar Kale Chips from start to finish!
- 1 bunch Kale, curly leaf (about 8-10 steams)
- 1½ Tablespoon distilled white vinegar (may need more)
- 1 Tablespoon olive oil
- sea salt
- Preheat oven to 350
- Wash and dry kale thoroughly. Make sure kale is COMPLETELY dry.
- Tear kale from the steam into bite size pieces.
- Place into a bowl and drizzle with white vinegar
- Toss kale to get the leaves coated in vinegar. If you like a strong vinegar taste add more. I like just a hint of it.
- Place the kale in a single layer on a piece of parchment paper or tray.
- Let the vinegar air dry onto the kale.
- Place the kale back into a bowl and toss with olive oil just until the leaves are lightly coated. Do not saturate with olive oil.
- Place the kale on a cookie sheet in a single layer.
- Sprinkle very lightly with salt.
- Bake for 5 minutes. Check the kale and toss if needed.
- Bake for another 5 minutes.
- Remove the kale chips that are already crisp so they don’t burn. The larger Kale chips will more than likely need more cooking time. If so, place them back into the oven and check on them every minute. It should only take 1 or two minutes for the larger ones to crisp up.
- When done kale should be crispy, browned around the edges with pale green color.
- Serve immediately.