Lip Smackin Kale Chips
Uses from Broad Wing Farm Share: Kale
Shopping List: Old Bay Seasoning, Sesame Seeds, Smoked Paprika, Kosher Salt, Spray Olive Oil
Special Equipment: Salad Spinner, Parchment Paper
Special Note: Kale Chips can be tricky buggers to make…though you reflect on the simplicity when they come out perfect! I being from CA was spoiled with hot DRY summers & was able to dry my chips outside in the sun. 1st time I did it in the oven, it was a DISASTER, so here are some key points I learned from my mistakes.
It is VERY important that you dry your kale pieces 100%. Any amount of moisture left on the kale from washing will result in a not crisp chip. Follow my steps exactly, & you should be OK.
It is also very important that you remove all of the stem, down to the tip of the leaf. If you don’t, the stem results in a bitter taste.
Keep an eye on them towards the end of the baking process! They can go from crisp to burnt in literally 1 minute!!
All Kale | Remove Stems by your fingers up the base of the kale to the top. Discard stems. If a bit of the larger tough stem remains towards the tip, simply cut it out with a sharp knife. Cut kale into large, evenly sized pieces (they will shrink during baking)Spray Olive Oil | 2 tbsp Old Bay Seasoning |1 tbsp Garlic Powder |1 tbsp Kosher Salt | Pink Himalayan Salt is also nice! Just make sure it’s a more medium grind if you use it.½ tbsp Smoked Paprika | 2 tbsp White Sesame Seeds |Directions
Prepare the kale by removing the stems, etc. Put in a salad spinner, & spin wash until the water comes clear at the end of the spin. Don’t crowd the spinner if the kale is large; just do as many small batches as necessary to get it clean.
Lay out a good amount of clean kitchen towels or paper towels on a counter or water proof surface. Scatter the kale in ONE LAYER on the towels. Cover the leaves with another layer of kitchen or paper towels & allow to sit for 1 hour.
Pre-heat oven to its lowest setting – on most, this is 300 degrees. Do not use convection if you have the option.
Mix the Old Bay, Garlic Powder, Salt, & Smoked Paprika into a small bowl, keeping the sesame seeds separate. If you have an extra spice shaker, move the spice mix into the shaker once completely mixed.
Remove dry leaves from towels & place on parchment lined baking sheets. Use as many baking sheets as necessary to ensure you aren’t ‘crowding’ the kale during the baking process. It should be spread out in one layer, with none of the leaves touching, or close to touching. For best results, bake only 2 baking sheets at one time.
Just before baking, spray a fine mist of olive oil over the entire sheet – do not saturate! Then sprinkle the seasoning over the kale evenly. Put in oven & bake for 13 minutes – set a timer!
Remove pans from oven, rotate rans, sprinkle on an even layer of sesame seeds, & return to the oven for 8 minutes. **this is the crucial time from crisp to burn…. Check when your timer goes off, if they aren’t crisp, return to oven for another 5 min. When crisp, remove from oven immediately. Allow to cool as is on baking sheets.
Pro-Tips: It is highly likely that not all of your kale pieces are 100% crisp at the end of the baking process. Set these pieces aside, & when all your kale has been cooked, return these pieces to the oven on their own, starting with a 2-minute timer, & cook until crisp.
Do not attempt to store until crisps are 100% cool! To keep crisp, store in an air-tight container. I like the glass Tupperware style containers with the locking lid.
Any of the leftover spice mix is delicious sprinkled on Breakfast Potatoes!
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