Cheesy Calcutta Kale Chips Recipe! | Solluna by Kimberly Snyder (2024)

FAQs

Why are my kale chips soggy? ›

Damp leaves make soggy kale chips. Use a light hand when you coat the dry kale leaves with olive oil. You don't want to drench them or they'll never crisp up. Use a large enough rimmed baking sheet so each kale leaf can lie flat in a single layer.

To avoid bitterness, bake the kale at lower temperatures for a longer cook time. Another possibility is that the bitterness is caused by the oil used in the recipe. Olive oil is a popular choice for making kale chips, but can add a bitter flavor to kale chips.

From the ruffly leaves of curly kale to the dark ridges of lacinato, any type of kale can be transformed into a kale chip! The one suggestion we have when choosing kale: go organic if possible. Nonorganic can have high pesticide residue that is difficult to wash off completely.

To keep them crispy, it is important to let them cool completely. Once cooled, they can be stored in an airtight container at room temperature for 2-3 days. You could also try adding a few grains of raw rice or silica packs (like those found in store-bought kale chips) to the airtight container. & Perfect for snacking!

Kale contains a large amount of fiber, which is great for digestion but can be dangerous if you eat too much. If you overeat on kale chips (or any food) then you may experience bloating, gas, and constipation due to the excessive intake of fiber.

To get perfectly uniform, crispy kale chips, the key is to bake them for longer, at a lower temperature. Baking kale chips at 300F for 20 to 25 minutes allows the vegetable to slightly dehydrate while it cooks, resulting in a perfectly crispy chip.

Curly Kale

These crinkly, ruffled leaves are found bunched together in nearly every supermarket in the United States. Curly kales are distinctively mild-flavored and easy to cook with. These types are most commonly used for chips, green smoothies, and pestos.

And unlike potato chips, kale retains its nutritional value when made into chips. Kale is high in fiber, antioxidants, vitamin A and calcium, as well as B vitamins, vitamin C and potassium. It's fat- and sodium-free, and the minuscule amounts of olive oil and salt used in my recipe barely bump up those amounts.

Healthy alternative: Baked kale chips are much lighter compared to traditional potato chips or other fried snacks. They're low in calories, but kale is packed with vitamins and minerals, making homemade kale chips an ideal snack for any time of the day. They're even great as a side dish for burgers and sandwiches!

Kale chips can be an excellent source of vitamin K and vitamin A. Depending on how they are prepared, kale chips may also be a significant source of fat, but consumed in moderation, this snack can be a nutrient-rich addition to your diet.

Can dogs eat kale? ›

While dogs can eat kale cooked and raw, cooked kale is much easier for them to digest. When it comes to switching things up and adding more fibre to your dog's diet, it's a good idea to avoid making any sudden changes – unless, of course, they suffer with a food allergy or intolerance.

To begin with, Magda recommends cooling the leftover chips as soon as possible, putting them in the fridge with a "loose cover" to prevent bacteria growth. It is vital the chips are dry when you reheat them, this can be done by patting them with a kitchen towel or by using salt to draw out any excess moisture.

Give your chips an ice bath, and leave for 15-20 minutes if you have the time. This will wash off some of the starch – you'll see as the water goes cloudy. Starch on the surface of the chips locks in moisture and causes them to go soggy. Drain the chips and rinse under cold water, then dry thoroughly before cooking.

As they sit, they suck in moisture and the crispy fried skin we love them for gets weak and soggy," Jane explains. "Just heat up a big pan, toss in the tiniest bit of oil and give those chips a fry on two sides. This will drive the moisture out, firm up the skin and give them back their crispness."