Equipment
Ingredients
Main Ingredients
- 150 g curly kale, washed
- 15 ml extra virgin olive oil
- 3 g fine sea salt
- 2 g garlic powder
- 1 lemon, zested
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 96 kcal
- Protein
- 2 g
- Carbohydrates
- 4 g
- Fat
- 9 g
- Fiber
- 3 g
- Sugar
- 1 g
- Sodium
- 623 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 274 mg
- Calcium
- 192 mg
- Iron
- 1.3 mg
- Magnesium
- 26 mg
- Phosphorus
- 46 mg
- Zinc
- 0.3 mg
- Vitamin A
- 181 mcg
- Vitamin C
- 71 mg
- Vitamin E
- 1.6 mg
- Vitamin K
- 297 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.26 mg
- Niacin
- 0.9 mg
- Folate
- 47 mcg
- Water
- 68 g
Sources: USDA FoodData Central
Method
Preheat the oven to 150 degrees Celsius or 300 degrees Fahrenheit and line a baking sheet with parchment paper.
Thoroughly dry the washed kale using a salad spinner. Removing all surface moisture is critical for achieving a crispy texture.
Tear the dried kale leaves into large, bite-sized pieces, discarding any remaining thick ribs or stems.
Place the torn kale into a mixing bowl. Drizzle with the extra virgin olive oil and use your hands to gently massage the oil into the leaves for about thirty seconds until all pieces are lightly coated and slightly softened.
Sprinkle the sea salt, garlic powder, and fresh lemon zest over the oiled kale. Toss gently to distribute the seasonings evenly.
Arrange the seasoned kale leaves in a single, even layer on the prepared baking sheet. Ensure the pieces do not overlap to prevent steaming.
Bake in the preheated oven for 12 to 15 minutes, rotating the baking sheet halfway through. The chips are done when they are rigid and slightly shrunken, but the green color remains vibrant.
Remove the baking sheet from the oven and let the chips rest undisturbed for 3 minutes. They will continue to crisp up as they cool.
Chef's Notes
- Moisture is the ultimate enemy of crispiness. Take the extra time to ensure your kale is completely dry before adding any oil; even a few drops of water can create steam in the oven.
- Massaging the oil into the leaves rather than just tossing them is a crucial technique. It ensures every crevice is coated and helps break down the tough cellulose structure of the raw greens.
- Resist the urge to add more oil than the recipe states. Too much fat will weigh the delicate leaves down and prevent them from achieving a light, airy crispness.
- Always apply acidic ingredients like lemon juice after baking if you want more tartness. Adding liquid acid before baking introduces moisture that will ruin the texture.
Storage
Troubleshooting
The kale chips are limp and soggy instead of shattering when bitten.
Cause: The kale was not dried thoroughly before baking, or the leaves were overlapped on the baking sheet, causing them to steam.
Fix: Return to the oven for an additional 3 to 5 minutes, watching closely to ensure they do not burn.
Prevention: Spin the kale completely dry before oiling and strictly maintain a single, uncrowded layer on the baking tray.
The chips taste overly bitter or have turned brown.
Cause: The oven temperature was too high or they were left in the oven too long, causing the delicate leaves to scorch.
Fix: Cannot be fixed once scorched. Discard any dark brown pieces.
Prevention: Keep the oven temperature low and check the chips at the 10-minute mark, as ovens can vary in temperature accuracy.
Cultural Context
Kale chips surged in popularity in the United States during the early 2010s health food movement as a nutrient-dense, low-carbohydrate alternative to traditional potato chips. They cleverly utilize the sturdy, fibrous structure of raw kale, transforming an often challenging vegetable into a delicate, melt-in-the-mouth snack that appeals universally across ages.
