If you are looking for a snack which will actually allow you to remain on a healthy diet, or at least will replace some of your high-carb, high-calorie snacks, why not try kale chips! Kale chips are one of my favorite snacks, because I love the taste and feel good about eating them. The best way to get kale chips is to make them yourself. Today, I made some and took some photos, so I can show you how easy it is.
I like to use Lacinto (Dinosaur) kale for chips, because they are denser and flatter than other types of kale. The denseness makes a chip which is more like the consistency of potato chips. Using curly types of kale also makes great kale chips which are light and fluffy in texture (so fine they often melt in your mouth before you can chew them). The kale you ultimately use will be personal preference.
Wash your kale in very cold water. Kale becomes sweeter when it gets cold. If you don’t want to make your chips, right away, you can wash them and put them in the refrigerator for up to a few days before using them.
The next thing you do it remove the bitter stem which runs from the tip of the leaf to the stalk. Tear the leaf into whatever size you want. I make mine somewhat bigger, because they will shrink when they cook. I find something to do with each part of the kale leaf. The stems go into my composter, the larger parts of the leaf are torn into chips, and the tiny pieces of leaf are saved for salads. My dad loves chopped salads, so I tear off the smaller pieces, instead of throwing them into the composter, and I add them to cut up or torn small pieces of lettuce.
I use a very large stainless steel bowl. Add two tablespoons of the oil of your choice and what ever seasonings you want into the bottom of the bowl. I like pink sea salt. My sons like chili seasoning, garlic powder, or parmesan cheese. What ever flavors you add should be dry. Let them soak in the oil for a few minutes to infuse the flavor. Add the cut up kale leaves and lightly toss. Rub the oil around each leaf, but do not let the leaves become soaked in oil, or they won’t become crisp.
Next, line each cookie sheet with parchment paper and lay each chip on the paper without overlapping them. This will ensure the chips will become crunchy. Bake your chips 10-12 minutes at 350 degrees.
Your kale chips will shrink as they cook. When they come out of the oven, allow them to sit on the cookie sheet for 3-5 minutes while they continue to cook and crisp. If you are like me, you will want to try to eat them without this waiting period, but try to practice delayed gratification. It will be worth it when you get to eat your crunchy, yummy kale chips.