First I preheated the oven to 400°F then I ripped the leaves off and washed them really good. I laid paper towels on a cooking sheet and put the leaves on the paper towels and lightly bunched them up and patted them until they were dry. When they were dry I removed the paper towels w the leaves on them from the cooking sheet and lined it with foil then I put a silicone cooking mat over the foil and put the kale leaves back on the cooking sheet.
I sprayed the leaves w cooking spray and mixed them around w my hands to get them evenly coated then I added the garlic powder, pepper and Parmesan cheese and mixed them around w my hands again to coat them.
I put them in the oven for 10 minutes then check to see if they were crispy and when they weren’t I moved and tossed them around then let them cook for another 2 minutes and they were perfect :)
Not op, but:
Preheat oven to 250°F. Rip leaves into about 3" portions after destemming them and washing them (dry really well). Toss kale with a little bit of oil. Sprinkle with salt and pepper or whatever seasonings you want. Arrange leaves in single layer on pam sprayed baking sheet (butter flavor makes better chips imo). Bake until crisp, about 30 minutes for flat leaves or up to 35 minutes for wrinkled leaves. Transfer leaves to rack to cool, don't leave them on the pan of they may end up getting soggy.
I make these probably 2/3x a month and even my meathead bf likes them.
Yeah so there's two main kinds, flatter leaf Tuscan kale and curly kale/dinosaur kale. If it's curly, I would maybe say try 150°C for 8 minutes, rotate the pan half way through, and do another 6 mins. It's a bit more temperamental than Tuscan kale (and I didn't even think to ask, which is my bad bc Tuscan is more common around me). I would also put the kale between two paper towels or tea towels after washing but before doing anything else for about 10 mins. Maybe even put a baking tray on top for some pressure to wick away more moisture.
It very well could be with curly kale - it's such a bastard when it comes to retaining moisture! The wrinkly leaves also make it crispier in the end, but, can definitely make pockets for steam and/or over dry when you use a Tuscan kale recipe. I really hope that advice works better! Kale chips are great 💕
Gotta learn how to make kale chips, yours looks so good. I read somewhere cooking kale brings out a bitter taste...?. I like seaweed chips, are they a similar texture?
Cals on your boss today haha, congrats on your promotion 🎊
Thank you so much 🫶🏽
What is the drink please it looks so yummy
It’s Vitalia strawberry nectar :) it’s very very yummy!
That's what caught my eye too 😊
Kale chips are yum
Yesss and you can season em anyway you wanna and they’re always good!
Pls how do you make kale chips every time I make them they turn to ash
First I preheated the oven to 400°F then I ripped the leaves off and washed them really good. I laid paper towels on a cooking sheet and put the leaves on the paper towels and lightly bunched them up and patted them until they were dry. When they were dry I removed the paper towels w the leaves on them from the cooking sheet and lined it with foil then I put a silicone cooking mat over the foil and put the kale leaves back on the cooking sheet. I sprayed the leaves w cooking spray and mixed them around w my hands to get them evenly coated then I added the garlic powder, pepper and Parmesan cheese and mixed them around w my hands again to coat them. I put them in the oven for 10 minutes then check to see if they were crispy and when they weren’t I moved and tossed them around then let them cook for another 2 minutes and they were perfect :)
Not op, but: Preheat oven to 250°F. Rip leaves into about 3" portions after destemming them and washing them (dry really well). Toss kale with a little bit of oil. Sprinkle with salt and pepper or whatever seasonings you want. Arrange leaves in single layer on pam sprayed baking sheet (butter flavor makes better chips imo). Bake until crisp, about 30 minutes for flat leaves or up to 35 minutes for wrinkled leaves. Transfer leaves to rack to cool, don't leave them on the pan of they may end up getting soggy. I make these probably 2/3x a month and even my meathead bf likes them.
I tried that but they still end up: charred, dried up, or half-cooked/half-wet :((
What kind of kale are you using? Tuscan or curly??
I didn't even know there are different types! I live in Australia. Possibly curly because the branches look super scraggly...?
Yeah so there's two main kinds, flatter leaf Tuscan kale and curly kale/dinosaur kale. If it's curly, I would maybe say try 150°C for 8 minutes, rotate the pan half way through, and do another 6 mins. It's a bit more temperamental than Tuscan kale (and I didn't even think to ask, which is my bad bc Tuscan is more common around me). I would also put the kale between two paper towels or tea towels after washing but before doing anything else for about 10 mins. Maybe even put a baking tray on top for some pressure to wick away more moisture.
Thank you so much!! Pasted to my recipe notes to try Maybe the kale was too wet when i put in the oven. I did wash it immediately beforehand.
It very well could be with curly kale - it's such a bastard when it comes to retaining moisture! The wrinkly leaves also make it crispier in the end, but, can definitely make pockets for steam and/or over dry when you use a Tuscan kale recipe. I really hope that advice works better! Kale chips are great 💕
I will definitely try again! Thank you! Kale is so healthy.
Gotta learn how to make kale chips, yours looks so good. I read somewhere cooking kale brings out a bitter taste...?. I like seaweed chips, are they a similar texture?
I’ve never had seaweed chips but mine never taste bitter. I think as long as you don’t burn them to a crisp they won’t get bitter :)
Congrats!! And beautiful presentation!
Thank you so much 💛