The ideal healthy snack, kale chips may readily satiate any yearning for anything salty or savory. They are simple to create, crispy, light, and packed with nutrients. Try making these at home if you haven't already!
I can tell you that when it comes to snacks and munchies, some options are definitely healthier than others. And at the top of the list in terms of a nutrient-dense, healthy snack are these kale chips. I highly recommend giving them a try. If you have never had kale chips before, let me tell you a bit more about them. These chips are very thin, delicate, and crispy. If you have had seaweed chips, they are sort of the same in density, with the feeling that you're chomping on salty air.
There's not much to them, but the good news is that they're nutrient-dense and satisfy all your salty and savory cravings with very few calories. It's worth noting that kale is a member of the cabbage family and it's a cruciferous vegetable, just like broccoli or cauliflower. It comes in several varieties, including curly kale and lacinato kale (also known as Tuscan kale), which are the ones you'll find most often at the market.
The reason why kale chips are so healthy and nutrient-dense is because kale itself is loaded with antioxidants as a leafy green. In fact, kale contains nearly 5 times as much vitamin C as spinach. It's also one of the best sources of vitamin K1, which is important for blood clotting and bone health. Needless to say, kale is a nutrient and vitamin powerhouse that you definitely want to incorporate into your diet.
So, next time you are looking for a healthy snack that's both delicious and nutritious, give kale chips a try. Your body will thank you!
How to Make Kale Chips
I totally agree with you that making kale chips at home is really easy, and it's a great way to enjoy a healthy snack without spending too much time or money. Here are some more tips and details on the steps you mentioned:
- First, it's important to start with fresh kale and wash it thoroughly to remove any dirt or debris.
- Then, you will want to dry the kale completely using a salad spinner or paper towels. Any excess moisture can prevent the chips from getting crispy in the oven.
- Next, you have to remove the kale leaves from the stem. You can do this by grabbing the base of the stem with one hand and using your other hand to pull the leaves away from the stem in one swift motion. You can also use a knife to cut along the stem if you prefer.
- Once you have the kale leaves separated from the stem, tear them into larger bite-sized pieces.
- Now it's time to add some flavor and healthy fats to the kale. You can do this by massaging the kale with olive oil until it's well coated. This will help the kale get crispy in the oven and give it a nice savory flavor.
- Finally, lay the kale flat on a baking sheet lined with parchment paper or a silicone mat. Make sure the pieces aren't overlapping too much, as this can prevent them from getting crispy.
- Bake the kale at 300F for 8-15 minutes, depending on the thickness and size of your kale pieces. Keep an eye on them towards the end of the baking time to make sure they don't burn.
Tips for the Best Kale Chips
- When it comes to kale chips, texture is key, and you want them to be crispy and crunchy. To avoid burning your kale chips, it's best to cook them at a lower temperature, like 300 degrees Fahrenheit, for about 8-10 minutes.
- Of course, cooking times can vary depending on your oven and the size and thickness of your kale pieces, so it's important to keep an eye on them and rotate the pan halfway through cooking. This will help ensure that they cook evenly and don't burn.
- If you are using lacinato kale instead of curly kale, the cooking time may be slightly longer, so it's a good idea to check them at 8 minutes and then every minute or so until they're done to your liking.
- Now, let's talk about how to avoid making kale chips soggy or limp. Moisture is the enemy of crispy kale chips, so it's important to start with completely dry kale. You can achieve this by using a salad spinner to remove excess water or by blotting the kale dry with paper towels if it's still on the stems.
- When it comes to adding oil to your kale chips, it's best to use a minimal amount. You really only need about 1-2 teaspoons of olive oil per bunch of kale chips. If you use too much oil, the kale will become saturated and won't crisp up properly.
- It's important to massage the oil into the kale leaves thoroughly, making sure each piece is coated but not drenched.
CRISPY KALE CHIPS RECIPE
- 4 kale, stalks
- 1 to 2 teaspoon extra virgin olive oil
- ¼ teaspoon kosher salt
- Remove kale leaves from stem. Preheat the oven to 300°F (150°C). Wash and thoroughly dry the kale. Remove the kale leaves from the stems, then tear into pieces. Place the torn kale into a mixing bowl.
- Mix together. Add the oil and salt to the mixing bowl and gently massage the kale until all pieces are lightly coated in oil.
- Cook the kale. Lay the kale in one single layer on a baking sheet and cook for 8 minutes. Rotate the baking sheet and cook for an additional 2 to 6 minutes, checking every minute or two to ensure it's not burning.
- Let rest. Remove the baking sheet from the oven, let the kale chips cool for 3 to 5 minutes, then enjoy.