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!
Looking for some other crispy salty snacks to beat those cravings? Try my Roasted Brussels Sprouts and All Dressed Zucchini Chips!
These perfectly crisp Sour Cream and Onion Kale Chips are vegan, paleo and gluten free. They're a healthy way to beat those salt cravings instead of reaching for potato chips.
- 1 large bunch of kale
- 2 tbsp olive oil
- 2 tbsp dried onion
- 1 tbsp dried garlic
- 2 tbsp nutritional yeast
- 1 tsp salt such as Himalayan Pink Salt
- 2 tsp pepper
- Preheat your oven to 300 degrees F. Line 2-3 large rimmed baking sheets with parchment paper.
- Take the leaves off of the stems of the kale and put the stems into a freezer bag in your freezer for making vegetable stock later (note: save all your veggie scraps for this purpose and don't waste any food).
- Tear or cut up the kale into pieces. Rinse them in a salad spinner and spin dry.
- In a large bowl, combine the kale with the oil. Massage the oil into the kale so all leaves are coated. Add the remaining ingredients and toss to cover.
- Spread the kale out on the baking sheets in a single layer. Bake for 12 minutes, rotate the baking sheet, and bake for about 12 more minutes or until the kale gets crispy.
- Let the kale cool for about 5 minutes and then dive right in! You can store the kale chips in a container but note they get less crispy with time. This is one snack you want to enjoy right away!
Love making my own kale chips! What a great classic flavoring (glad to know how to get the “sour cream” essence in a vegan chip). : )
Rebecca Bitzer & Associates says
I love sour cream and onion chips, what a great alternative!
Lindsey Pine says
These sound great Christy! And, so much cheaper than buying those expensive packaged flavored kale chips