When I want kale chips, I want them crispy like chips! No soggies, no bitter burnies…just crisp, crunchy, snackable kale chips. Here’s how I make kale chips super crispy. Yep, that’s a kale blow-dry happening there. For serious.
Heat the oven to 300. Start with about 1/2 a bunch of kale. It’ll fill a cookie sheet but not over-crowd it.
Wash your kale and shake off as much of the excess water as you can. Use a salad spinner or just shake the heck out of the colander, which I do because I don’t have a salad spinner.
Blow dry your kale. It’s totally hilarious and I dare you to keep a straight face while you’re doing it, but it seriously works! Excess water on kale keeps it from getting crispy in the oven and keeps your seasonings from clinging to it, so you want to get it as dry as you can. Blow drying it for 2-3 minutes does the trick.
Here’s a tip from my reader Lauren: if you find yourself making a kale whirlwind in your kitchen, try putting the dryer on low and using a diffuser attachment. And you might need to wait until your significant other is out to blow dry your kale, cause it’s pretty darn funny. If they need a laugh that day, wait till they’re in the kitchen to do it.
Cut out the center stem. It holds a lot of moisture inside, and that keeps your chips from crisping. It’s also less like eating a chip and more like chewing straw. One the stem is out, tear the leaves into large pieces and put them in a mixing bowl. Little pieces are more prone to burn in the oven.
Add about 1/2 a tablespoon of oil. It’s just enough to help them crisp, and gives the seasonings something to cling to.
Massage the oil into the nooks and crannies. It helps them crisp evenly and makes sure plenty of seasonings stick to your kale.
Sprinkle on your seasonings. If you just dump them in, some of your kale is going to get a super concentration of seasoning, and it’s better if the flavor’s more evenly distributed.
Work the seasonings into the leaves. If you just toss them around, the curly leaves will keep seasonings from getting all up in everywhere. I do a combination of rubbing and tossing to get the leaves well coated.
Spread the leaves evenly on a cookie sheet lined with wax or parchment paper. You want them to have enough room so the hot oven air can circulate around them and get them crisp. The paper keeps them from sticking.
Ok, we’re ready to bake the chips! Put them in the oven for about 10 minutes, then rotate the sheet and let them bake another 10 minutes. Keep a close eye on them those last few minutes. You might even want to take them out before the last 10 minutes are up, depending on your oven. Mine runs hot, so that’s what I do.
Chips are done! Let them cool completely before moving them from the sheet to a bowl (or mouth).
And that’s how to make kale chips super crispy!
Here’s a fun Pinnable pic for your boards:
There are so many delicious ways to season kale chips. My personal favorite is Indian spices – a little curry powder, garam masala, chili powder and stuff like that. Check out my Indian Spiced Baked Kale Chips recipe for inspiration.