Kale chips
Crunchy kale chips are baked in the oven with minimal oil, making them light and healthy. They become a great alternative for those looking to keep their diet healthy and free of harmful additives. The gentle sesame and paprika aroma gives this snack a unique flavor, turning them into an interesting alternative to traditional potato chips. You can experiment with different seasonings to find the perfect option for yourself! These chips quickly become a favorite in any company because the recipe is easily scalable, suitable for any event — whether it's a movie night with friends or a big party.
Add a bit of soy sauce for a light Asian accent and deeper umami flavor. Sprinkle hot chips with finely grated hard cheese to get a cheese version without heavy sauce. For a spicy-sweet variant, mix the oil with a drop of honey and hot chili pepper.
Thoroughly dry the leaves after washing, otherwise, they will stew rather than dry out. Bake at a low temperature so the chips dry evenly and don’t burn on the edges. Do not overdo with oil, a thin layer is enough to make the leaves crispy, not greasy.
Choose fresh, firm kale leaves without yellow spots and wilting. Use quality cold-pressed olive oil for a pleasant aroma and benefit. It is better to use sea or medium-ground rock salt, and sesame seeds can be replaced with flax or sunflower seeds.
Spread the leaves on the baking sheet in one layer so that air circulates freely and the chips dry evenly. Watch the chips in the last minutes of baking, they quickly turn from crispy to burnt. After fully cooling, store the chips in an airtight jar so they don’t lose their crunchiness.
Ingredients for the recipe
Ingredients
Puchok-Svizhachok Kale Cabbage Lettuce 100g
150 g
Iberica Refined Olive Oil 500ml
1.5 tbsp
Chumak Soy Sauce 200ml
1 tsp
Moryachka Grinding №1 Natural Edible Sea Salt 450g
to taste
Pripravka Professional Smoked Paprika 45g
0.5 tsp
Katana White Sesame 50g
1 tbsp
Eko Ground Dry Garlic 15g
0.25 tsp
Pasika Mixed Herbs Honey 250g
0.5 tsp
Preparation steps
01
Prepare the oven and baking sheet — Preheat the oven to 130–140 degrees and line the baking sheet with baking parchment. Time: 5 min. Indicator: The oven is heated, the parchment lies flat on the sheet.
02
Wash and dry the kale — Thoroughly wash the kale leaves in cold water, then dry with a towel or salad spinner until completely dry. Time: 5 min. Indicator: No water droplets remain on the leaves, only slightly damp veins.
03
Remove stems and tear leaves — Remove coarse stems along the length of the leaf, and tear the leaves into medium-sized pieces. Time: 5 min. Indicator: There is a bowl of roughly equal-sized leaves without thick stems.
04
Prepare dressing — In a bowl, mix olive oil, soy sauce, smoked paprika, garlic powder, and honey into a homogeneous emulsion. Time: 3 min. Indicator: The dressing is slightly thickened, spices are evenly distributed in the oil.
05
Mix kale with dressing — Place the kale leaves in a large bowl, drizzle with dressing and gently massage by hand so that a thin layer of oil covers each piece, season with salt and sprinkle with sesame seeds. Time: 4 min. Indicator: Leaves are soft to the touch, shine with a thin film of oil, spices and sesame are evenly distributed.
06
Spread on a baking sheet and bake — Distribute kale leaves on a baking sheet in one layer and bake for 15–20 minutes, optionally flipping once halfway. Time: 18 min. Indicator: Edges of the leaves are dry and crispy, color is rich green or slightly darker, but without burnt black spots.
07
Cool and serve — Remove the baking sheet from the oven, let the chips cool completely in the air, then transfer to a serving bowl. Time: 5 min. Indicator: Chips are absolutely dry and brittle to the touch, breaking easily with a loud crunch.
08
Tip: To maintain perfect crispiness, let the kale chips cool completely on the baking sheet, then keep them in a tightly closed jar away from moisture.
Where to order ingredients
Select the required ingredients in one of the stores
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