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Thread: how do i make crunchy kale chips that dont fall apart page

  1. #1
    Jamie Madrox's Avatar
    Jamie Madrox is offline Senior Member
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    how do i make crunchy kale chips that dont fall apart

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    Tried my hand at the last night and did everything i saw in recipes. I tore of the stems throughly dried the leaves tossed in oil and put on a baking sheet in a single layer and baked them. They didnt coke out crunchy but more crispy and unless i picked them up with care they just dicintegrated before getting to my mouth.

    Help please.

  2. #2
    HealthyGirl's Avatar
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    Quote Originally Posted by Jamie Madrox View Post
    Tried my hand at the last night and did everything i saw in recipes. I tore of the stems throughly dried the leaves tossed in oil and put on a baking sheet in a single layer and baked them. They didnt coke out crunchy but more crispy and unless i picked them up with care they just dicintegrated before getting to my mouth.

    Help please.
    Are you putting too much olive oil? What I do is wash, dry, and toss with VERY little olive oil. Then I bake at 375 for 17 minutes, turning & shaking the tray once halfway through. After they come out, I will put a little vinegar on them. Mine always come out crunchy. What temp & how long are you cooking? I had to play around a bit to get them crispy.

  3. #3
    SoccerGrok's Avatar
    SoccerGrok is offline Senior Member
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    1 Tbsp of olive/coconut/avacado oil per bunch of kale/swiss chard etc...Add your spices, mix thoroughly, then place on a cookie sheet and bake on lower heat(anywhere from 200-250). Usually takes about 15-20 minutes. Keep trying, but the lower the heat, the better. JMHO Good luck, and May the Grok be with you:-)

  4. #4
    Jamie Madrox's Avatar
    Jamie Madrox is offline Senior Member
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    PrimalCon New York
    I baked them at 350 for about 30 mins and for 2 sheets worth of chips i used 1 tbsp olive oil. Ill try the lower temp method tonight see if that is better.

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