I really like snacking, and I’ve started to buy kale chips at Whole Foods to satisfy my snacking needs! Unfortunately, it’s a really expensive habit. So, I’ve started to make my own kale chips.
It’s fun experimenting with different flavors, and it’s dirt cheap to make a huge amount! I’ve also made some zucchini chips and some fruit slices too.
Take your kale leaves and wash them thoroughly. Then using your hands, remove the leafy bits and throw away the stem. With just 4 leaves, I was able to get a lot of kale – look at this big pot!
Then you season the chips with olive oil, salt, and whatever other spices you want. I went for a spicy one with paprika and red chili flakes.
Toss the spices with the kale leaves together really well and choose your method of cooking:
METHODS OF COOKING KALE CHIPS
- Dehydrator (I have this Nesco one). Just lay the leaves out on the dehydrator trays and set the temperature to 135F. Depending on how salty your make the kale leaves, it can take 3-5 hours for it to get crispy.
Here’s what my dehydrator looks like:
Here are the kale leaves that I placed on the dehydrator trays:
And this is how the kale chips look when they’re crunchy and done:
- Oven - preheat oven to 300F and place your leaves on a baking sheet. Cook for 5-10 minutes until the leaves are crunchy but aren’t burned (it’s a fine line, which is why I prefer the dehydrator method).
- Microwave - place the kale leaves on microwavable plate (cover with a paper towel to minimize splashes from the oil) and microwave on full power for 2-3 minutes. Again, it’s a fine line between the kale leaves getting crispy and them getting burned. It really depends on your microwave, so experiment a few times to get the timing right.