Crisp Kale Chips With Chile and Lime
Updated July 2, 2024
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
- 20cups kale from 1-2 bunches (torn into bite-size pieces, washed and thoroughly dried
- ¼cup extra virgin olive oil
- ¾teaspoon kosher salt
- Finely grated zest of 2 limes
- Flaky sea salt, or to taste
- Mild chile powder
Nutritional analysis per serving (8 servings)
90 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 2 grams protein; 182 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. Make sure the kale is dry; if it is not, it will steam rather than crisp in the oven.
- Step 2
In a large bowl, toss kale pieces with olive oil and kosher salt; you may need to do this in 2 batches. Massage the oil onto each kale piece until the oil is evenly distributed and the kale glistens. Spread the kale out on 2 17-by-12-inch jellyroll pans (or do this in batches). Bake the kale chips until the leaves look crisp and crumble, about 12-16 minutes. If they are not ready, bake for another 2 to 4 minutes.
- Step 3
Remove from the oven and cool to room temperature. Sprinkle with the lime zest, sea salt and chile powder to taste.
Private Notes
Comments
What's the equivalent of 20 cups of kale in pounds?
I set temp to 275. Takes longer to crisp, but fool-proof. MOST significant factor of my success was use of 1# box of Whole Foods triple-washed Baby Kale. They start out nice and dry. Use spray canola to lightly coat leaves. Guaranteed to deliver gorgeous little leaves that shatter in in your mouth and melt on your tongue. Retain crispness for days.
I find that they keep quite well for 2-3 days in an airtight container before they lose their crispness. But even then, I have "re-crisped" them by re-baking them for a few minutes at, say, 250F.
Using air fryer: @300°F for 7 minutes. Remove and toss with tongs or jiggle around a bit, then put back in for 3 more minutes. I also add nutritional yeast.
Tasty made as written using 3 kinds of kale (curly, red and lacinato) sold as bundle by local farmer. With 10C'ish made half the recipe using 1 sheet pan. Found the different kale varieties got crisp at slightly different times; red first, then lacinato then curly, but at 16 min'ish all were nicely crispy and none had burned. Mixed lime zest, salt and chili powder together before sprinkling over. Let chips cool on pan and they got devoured before needing to be stored.
Togarishi instead of chili powder is great