Kale Chips| Balanced Bites

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  1. @Laura-

    I don't have a dehydrator, so that recipe sounds yummy but I wouldn't be able to make it just yet. It's nice to have options, I think, for people who have one or the other- or both! I think next time I'll try making them at a low temperature for longer, however, with the concept of using a dehydrator in mind even though it only gets as low as 170 in my oven!

  2. I followed this recipe: http://www.bonappetit.com/recipes/2009/02/tuscan_kale_chips which has you bake them for 33 minutes at 250. Works great, even with curly kale (I’ve never found the Tuscan kale they call for). My problem is I tend to put too much olive oil, so they don’t dry out; some of them stay a little soggy. Next time I try it, I may not use oil at all, but drizzle it on afterwards, like you would butter on popcorn.

    An aside: The first couple of times I made these, I had a splitting “hangover” the next day. I later found that kale is in the same sulfur family as onion and garlic, both of which give me a serious sinus headache if I eat too much, especially raw (saddest allergy ever!! I live in pico de gallo country!). I consulted a chemistry professor/herbalist friend, who recommended I eat more blueberries (or take a bilberry supplement) – I added blueberries to my diet, and my sensitivity has dropped dramatically! The body is amazing!

      1. Right, I wrote this post in 2009 and wasn’t really as opposed to cooking olive oil then as I am now. That said, baking olive oil may not be as problematic as some think (though I don’t do it), since it has antioxidant in-tact that do protect it from the oxidation of the heat and since the heat doesn’t get super hot compared to pan frying. I don’t think it’s a huge problem if folks continue to make kale chips with EVOO, though I tend to use coconut oil myself now.

  3. I had some totally brown and some not crispy at all on the same sheet. :/ Maybe I should try the longer at lower temp one and work harder to make sure they are all the right size……

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      I would also make sure you get the oil massaged into the kale pretty evenly and make sure some of it isn’t damp while other pieces more dry or just oiled. I don’t honestly care if it’s varied in finished texture- but the more consistent the pieces are going in, the better. It sometimes also varies based on your pan/oven heat distribution/etc.

    1. They truly don’t store well or stay crispy! That’s why store-bought ones have those anti-humidity packets in them. Sometimes if you get them very dried out they can keep in an air tight container, but typically it’s best to eat them when they’re made. Often you’ll do so anyway since they’re a bit addictive!

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