Snack attack! Kale chips are the perfect solution to your craving for something salty and crunchy. I’m always thrilled (and a little surprised) to see how much kids love them too!
One of my favourite chip flavours is sour cream and onion, so naturally, I wanted to see if Sour Cream and Onion Kale Chips would be as delicious as the real thing. They turned out amazing!
I’ve tried a few different recipes but it can be tough to get the perfectly crisp chip. We are dealing with vegetables loaded up with water, after all.
Learn from my mistakes. Here are the keys to getting perfect kale chips every time!
Crispy Kale Chip Secrets
1. Use a salad spinner
Too much moisture and you’ll get soggy kale. Use a salad spinner to get those babies bone dry! Hello, crispy chips.
2. Don’t overcrowd the kale on the baking sheet
The secret to crisp kale chips is you have to give them space. If the kale pieces are on top of each other you’ll end up with steamed kale instead of chips. Good, but not what you’re going for!
3. Let the kale chips cool for a few minutes before eating
Once you take your kale chips out of the oven, the residual heat will get them the final crispness you’re looking for and is the final step in letting your kale chips dehydrate.
I made a huge batch of these chips to bring on a plane and put them in Ziploc bags. By the time we got to the airport, we had soggy bags of steamed kale rather than chips. And I waited for them to cool down and everything! It was a sad day.
Moral of the story: your kale chips are best stored in containers rather than bags and make sure they really are cool before piling them on top of each other.
4. Enjoy soon!
Kale chips are meant to be enjoyed within a day or so. The longer you keep them, the less crisp they’ll be. Nobody likes a limp chip, am I right? All the more reason to chow down, guilt free!