How to make kale chips! Spoiler: It’s easy! »
Many of you are prob like duh, I been making kale chips longer than you’ve been out of rehab! But I had never made them until a few weeks ago and now I’m addicted. It did take some trial and error though so I thought I’d share my methods for the first-timers in the crowd.
I also want to add that I wasn’t that into kale. I don’t like it raw and I don’t really like it steamed. But I love kale chips! So if you aren’t that into kale either, you should definitely give chips a try if you want to find a way to like this uber-nutritious green.
Ok so set your oven to 300 degrees.
I like curly leaf kale best so that is what I would go with. First, wash your kale! Get it all clean. And then I lay the leaves out on paper towel to dry. You want them dry! Then I take each leaf, pat it a bit more, and place it on a cutting board.
Now, here is where my special method kicks in. My problem the first time making kale chips was too much olive oil! Too much olive oil means they will be soggy and won’t crisp up or will take forever to crisp up. That’s bad. But I couldn’t figure out how to put some oil on, but not too much. Then I had a genius idea! I took paper towel and doused it with olive oil, then I rubbed the paper towel over the full leaf. PERFECTO!
So take some paper towel and get it wet with oil. Rub over both sides of the leaf, dabbing a bit at the edges to make sure they get some oil. Then you take a knife and slice out the stem. I hear the stem is very bitter. Bleh. Then you cut or rip the rest of the leaf into about two inch pieces.
Now place them on a big ol’ cookie sheet (or lasagna pan if you are me and lost your cookie sheet). Arrange them in a single layer. Then sprinkle with salt and Nutritional Yeast, if you want to (you totally want to!)). If you have more kale pieces than fit in a single layer, you will have to do the chips in batches. Unless you have like one kale leaf, you will be doing this in batches.
Ok place the sheet in the oven. It will only take about 9 or 10 minutes for the chips to be ready! They should be crispy like leaves on the ground in the fall and a little shriveled. You can check on them at 7 or 8 minutes to see how they are doing. You can flip them too if you want, but I don’t think it’s necessary with the curly. If you use Lacinato kale, you should prob flip them half way through (I just flip them with my bare hands, the chips themselves aren’t very hot).
And then you have kale chips! THEY ARE THE BEST I WANT TO EAT THEM ALL THE TIME.
Kale is a winter veggie and this season we’re here to EAT IT ALL! Starting with Almost Vegan Chef’s PIZZA KALE CHIPS. These are off-the-charts insanely good, and this is coming from someone who normally only likes to eat the three C’s — Cake, Cookies, and iCe cream. OK?? Legit.
Product review: Rhythm Superfoods’ kale chips win; sweet potato chips do OK »
I’m a broken record about my love for bears, but did you know that I also enjoy snacks? I’m talking chips, cookies, and crackers, not so much any sort of healthy food, like fruit (blech) repurposed as snack food. Given the choice, I’ll usually choose the trans fats, the high sugar content, the empty calories.
Rhythm Superfoods provides the best of both worlds: filling my crunchy snacky urge and giving me less gas than Frito-Lay products. Rhythm Superfoods produces raw, gluten-free, vegan, and non-GMO snacks. To me, a person who grew up on Twinkies and Cheeto dust, that’s not exactly promising.
They sent a nice box with a bag each of Zesty Nacho kale chips and Sea Salt sweet potato chips. I popped open the sweet potato chips first. Although the chips were perfectly seasoned, I think the oil-free quality of the chips made them less than crispy. I don’t enjoy a bendy, chewy chip. I need CRUNCH, motherfuckers!
Although the kale chips were rather crumbled from their trip in the box to me, they saved the day. Crunchy with a cheesy flavor from being smothered in nutritional yeast, I ate the entire bag in one sitting (which is only two servings, sadly). Rhythm rekindled my passion for the kale chip, to be honest. And now we are involved in the most sordid of love affairs: snaxploitation.
Product review: Lydia’s Kale Krunchies! »
Remember that lecture your mom gave you when you were a kid about how it’s better to pour your servings out into a bowl or individually-portioned baggie before chowing down? Your Mom never tried Lydia’s Kale Krunchies.
A food that we don’t bother pouring into a bowl speaks more to its unspeakable goodness rather than, say, our innate inability to wait until we can get to a proper serving vessel. It’s undeniable that kale chips are a messy endeavor; whether baked or dehydrated, the toppings inevitably cascade off the chunks of shriveled greens onto your face, clothing, and sustainably designed floor, and to avoid spillage should probably be served in a sensible bowl.
Lydia’s kale chips defy sensibility—there’s no logical reason why her curly greens doused in a nuts-and-spices purée should taste so out-of-this-world good, but sweet lord they do. While I have enjoyed various versions of kale chips served by friends, ex-lovers, LA’s Flore Vegan, and the cafe at my raw vegan workplace, the Tree of Life in Patagonia, Ariz., and I can honestly say Lydia’s kale chips are hands-down the best chips around.
My favorite blend is Herbs de Provence— the delicate, herb-infused flavor reminds me of summering in the south of France with my family. That’s right, I’m high class! Now excuse me while I spend 20 minutes scrubbing these kale crumbs from underneath my fingernails. Here’s to low-calorie, ethical, messy cuisine!