I made kale chips the other day.
I made kale chips the other day. It worked out surprisingly well but I learned a few things. I thought getting a bag of pre-cut kale, like you can use for salad, would be a great time saver. Not so much. Had to sort through to get rid of any stalk bits, and the pieces varied wildly in size, which made it very hard to crisp but not burn all of them.
I made my own flavoring mix out of dehydrated veggies, spices, herbs, lemon zest, and nuts, which worked out better than I hoped and tasted quite good, but it's another step and a little more clean-up. If I did this again, I think I would go with a wetter mix and crisp the kale first, then put on the mix, then re-crisp it so more of the flavoring stayed on each chip. It is also worth noting that they are much better the next day or two than freshly made. Some of that sulfur-y, cabbage-y, kaleness lingers the day they are made.
Leading to my last point, which is that it is time consuming because you have to spread the kale out so it crisps relatively evenly. Therefore, you can only put so much on each cookie sheet, and I crowded it up fairly well. It still took multiple trips with multiple cookie sheets to take care of 1 lb. of cut up kale.
So it is a great deal less expensive, and you can choose not to include sugar or salt or whatever as part of your flavoring, but it is so time consuming that I am not sure it isn't worth it to just buy the ridiculously overpriced kale chips from the store. That said, I was thinking of trying to make some with zaatar and sumac, which is not going to be in the stores.
I made my own flavoring mix out of dehydrated veggies, spices, herbs, lemon zest, and nuts, which worked out better than I hoped and tasted quite good, but it's another step and a little more clean-up. If I did this again, I think I would go with a wetter mix and crisp the kale first, then put on the mix, then re-crisp it so more of the flavoring stayed on each chip. It is also worth noting that they are much better the next day or two than freshly made. Some of that sulfur-y, cabbage-y, kaleness lingers the day they are made.
Leading to my last point, which is that it is time consuming because you have to spread the kale out so it crisps relatively evenly. Therefore, you can only put so much on each cookie sheet, and I crowded it up fairly well. It still took multiple trips with multiple cookie sheets to take care of 1 lb. of cut up kale.
So it is a great deal less expensive, and you can choose not to include sugar or salt or whatever as part of your flavoring, but it is so time consuming that I am not sure it isn't worth it to just buy the ridiculously overpriced kale chips from the store. That said, I was thinking of trying to make some with zaatar and sumac, which is not going to be in the stores.
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