TREAT! Easy, Fool-Proof & Delicious Kale Chips at Home

SImple, Nutritious and Addicting - Kale Chips

TREAT! Easy, Fool-Proof & Delicious Kale Chips at Home

We can't tell you how many times we have been asked how we make our Kale Chips so crispy and delicious. While we have the benefit of a food dehydrator for our culinary business, we have developed a recipe for ovens that gives dehydrator quality at home. This recipe has been used many times by our chefs in real homes and is less expensive than packaged kale chips, not to mention healthier and better tasting.

Kale Chips can be the ultimate healthy snack. They can be mixed into salads, stirred into soups, or used as a pasta topper. Try our recipe for delicious homemade Kale Chips!

"Cheesy" Kale Chips with Lemon

• Head of kale, washed (very well, many times over), torn into palm-sized pieces (ribs removed), and towel dried (or spun in one of those fancy spinners)

• Spectrum High-Heat Canola Oil Spray (one of the only products I recommend on a daily basis)

• 1 lemon, for juicing

• Kosher Salt

• ¼ cup of Nutritional Yeast (found at health food stores, usually in bulk section)

• A large bowl

• Your two hands

• Air-tight Storage Container

Preheat oven to 350 degrees. Place the kale pieces in a large bowl. Spray the kale with the oil spray, tossing with your hands, and continue spraying and tossing until the pieces are evenly coated. (If using a pourable oil, use about a tablespoon, tossing and rubbing the oil into the pieces.) Now squeeze the lemon juice over the kale, tossing more to get the lemon juice spread throughout all of the pieces. I usually stick to the ratio of one half of a citrus to one head of kale. Now you want to salt and season the pieces with as much as you desire, sprinkle and toss, sprinkle and toss... you get the idea! Note that if you want to use some of the other flavor combos listed below, this is the time to do so, substituting the other spices and oils for our go-to of Lemon & Cheese. Spread the dressed pieces of kale out onto a baking sheet in a single layer, do not over crowd the pan; if you have more than the one baking sheet can hold, work in batches! Bake the kale for 15-18 minutes on the top rack placed in the upper third of the oven. Feel free to toss the chips once or twice but it isn't completely necessary. Once the chips have reached your desired crispiness, turn off the oven, vent the door and leave the pan in the warm oven until serving, especially if  using them for topping a main dish or serving at movie-time. 

We like to use nutritional yeast instead of real cheeses, due to not only the health benefits of this vitamin and mineral packed secret weapon, but also for serving all of our dairy-free clientele. The more nutritional yeast you use, the cheesier they will taste, start out using this sparingly, you can always add more after cooking if desired. Check out the other flavor profiles below...

• Canola Oil Spray and Dry Ranch or Italian Dressing packets or Cajun Seasoning

• Canola Oil Spray with Lime juice and Chili Powder or Chipotle Powder

• Canola Oil Spray with Orange Juice and Garam Masala

• Olive Oil with Lemon, Garlic Powder and Parmesan

• Sesame Oil with Nutritional Yeast and Sesame Seeds

• Coconut Oil with Lime Juice and Unsweetened Shredded Coconut Flakes

IMPORTANT NOTE: to store your extras and leftovers or make ready for transport, use a super air-tight container, I have found that popcorn/gift tins work wonders. Plastic baggies and flimsy closing lids on cheap plastic containers do not keep your kale chips fresh for eating later, believe me, learn from my mistakes, please. I want you all to be able to enjoy your new favorite snack, even if it is many days after preparing them!

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Posted in Culinary

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