I show you how to make kale chips easily at home and how to store them so that they remain crisp.
My baked kale chips are flavored with balsamic vinegar to mask the kale's bitterness and to make them irresistibly delicious!
A total crowd pleaser!
How to make it?
To prepare homemade Kale Chips (or crisps in the UK) from scratch is so easy and these perfect kale chips are totally healthy and worthwhile your time!
But how to make crispy kale chips that are flavorful, crisp and not bitter?
You just need to follow these easy steps (and watch my how-to video) to turn your kale bundle into perfect crunchy kale chips within minutes.
Wash your kale to get rid of all impurities.
Then make sure to dry your kale leaves properly, so that the chips will get super crisp.
Cut your chips into smaller bite-sized pieces.
It's easier to store and roast kale crisps when they are small in size.
In a bowl mix together the seasoning and oil and toss your kale into it. Your kale should be evenly covered in the oil and seasoning.
Lay out your kale crisps on a baking sheet and oven bake until you have crunchy chips.
The question is, how to keep kale chips crispy.
When your crisp kale chips are done baking, and they are left in room temperature to cool down, they start to lose their crispness.
It happens gradually.
You need to consume your leafy green chips ASAP or store them in an airtight container or in a paper bag.
The paper bag is great because it absorbs excess humidity and you can take it along with you to work.
I tend to store my kale crisps in an airtight container (if I really have to) in the fridge.
There are a few factors and conditions that can turn your kale chips chewy and soft.
Why do my kale chips loose their crispness?
- The kale leaves didn't bake or cook long enough in the oven.
- You skipped on the oil. But oil helps in making crisp kale.
- You might have skipped on the salt but that also helps is preparing crisp kale chips.
- You left the chips out for far too long. You should keep them in an airtight container in the fridge.
- High humidity (tropical climate) levels will turn your kale crisps soggy quickly. So, if you live in a cold climate, that's a plus point!
Instead of making balsamic kale chips, you can follow the same recipe and skip the addition of balsamic vinegar.
Instead, you can season your crisps and create the following Kale chips seasoning variations:
- Curry Kale Chips Recipe - Curry Powder is sprinkled over your leafy greens
- Spicy Lime Kale Chips - A sprinkle of cayenne pepper and fresh lime juice
- Ranch Kale Chips Recipe - Sprinkle with ranch seasoning
- Cheesy Kale Chips with Parmesan
These are all gluten-free, low-carb, vegan kale chips variations, except the parmesan cheese variation.
You can use vegan cheese to make vegan parmesan chips made of kale.
Another idea is to make kale chips with coconut oil instead of olive oil.
Or how about sweet kale chips?
Just sprinkle some honey over your kale instead of a savory seasoning!
If you don't want to use salt, make no salt kale chips! Keep in mind, however, that salt helps to dehydrate the chips as it sucks out the leave liquids.
This, in turn, increases the crispness and shelf live.
More healthy snacks
Dear Reader, did you try the balsamic flavored kale chips?
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How to make Kale Chips with Balsamic flavors
- Rinse your fresh Kale leaves to get rid of all impurities. Tap the leaves dry so that no water is left.
- Preheat your oven to 350 Fahrenheit/ 180 Celsius.
- Cut off the tough stem parts and discard the stem.
- Cut the kale leaves into smaller sizes. I like to cut them into bite-sized pieces. The size is up to you.
- Grab a large bowl and add the olive oil, balsamic vinegar, salt, and black pepper to the bowl. Mix together to create the seasoning for the kale chips.
- Add the kale leave pieces to the large bowl and mix. The leaves should be completely covered by the seasoning.
- Keep a baking tray ready with a baking sheet and place the marinated kale leaves on the baking sheet. Spread them out and work in batches. Don't overcrowd the baking sheet.
- Oven bake the kale leaves at 350 Fahrenheit/ 180 Celsius for about 10-14 minutes. (I keep mine at 12 minutes). Check if they are crisp enough. The time might vary between ovens.
- Allow your balsamic kale chips to cool. Store in an airtight container in the fridge or consume instantly.