Are you ready to elevate your snacking game with a guilt-free treat that’s as delicious as it is nutritious? Say hello to Kale Chips with Toasted Lemon Zest! This irresistible recipe transforms ordinary kale into a crispy, flavorful delight that will have you reaching for more. Perfect for a quick snack or a healthy side dish, these kale chips are not only easy to make but also packed with vitamins and minerals. With just a handful of ingredients and a little love, you can whip up a batch in under 30 minutes. Trust us, once you try these zesty, crunchy bites, you’ll never look at kale the same way again!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 bunch kale
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 300°F (150°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even crisping.
- Thoroughly wash the kale bunch under cool running water. Pat completely dry using clean kitchen towels or paper towels. Moisture will prevent the kale from becoming crispy.
- Remove the tough central stems from each kale leaf by folding the leaf in half and cutting along the stem with a sharp knife. Tear or cut the kale leaves into roughly 2-inch pieces.
- In a small skillet, gently toast the lemon zest over low heat for 1-2 minutes, stirring constantly to prevent burning. This will enhance the zest's aromatic oils.
- Place kale pieces in a large mixing bowl. Drizzle with olive oil and sprinkle with sea salt. Massage the oil and salt into the leaves, ensuring each piece is evenly coated.
- Spread the kale pieces in a single layer on the prepared baking sheets, ensuring they do not overlap. Overcrowding will result in steaming instead of crisping.
- Bake in the preheated oven for 15-20 minutes, rotating the baking sheets halfway through cooking to ensure even browning.
- Remove from oven when kale chips are crisp and slightly darkened at the edges. Immediately sprinkle with toasted lemon zest.
- Allow chips to cool for 3-5 minutes on the baking sheet. They will continue to crisp as they cool.
- Transfer to a serving bowl and enjoy immediately for maximum crispness. Store any leftovers in an airtight container for up to 2 days.
Tips
- Choose Fresh Kale: Select a vibrant bunch of kale with no brown spots. Curly kale works best for chips, but you can use Lacinato or dinosaur kale for a different texture.
- Dry Thoroughly: After washing the kale, ensure it’s completely dry. Any moisture will hinder the crisping process, leaving you with soggy chips.
- Customize Your Seasoning: Feel free to experiment with different seasonings! Try adding garlic powder, nutritional yeast, or even a pinch of cayenne pepper for some heat.
- Don’t Overcrowd the Pan: Spread the kale in a single layer on your baking sheets. Overcrowding can lead to steaming rather than crisping, so use multiple trays if necessary.
- Keep an Eye on Them: Kale chips can go from perfectly crisp to burnt in a matter of minutes. Start checking around the 15-minute mark and rotate the trays for even baking.
- Cool Before Storing: Allow the chips to cool completely on the baking sheet before transferring them to an airtight container. This will help maintain their crunchiness.
- Enjoy Fresh: For the best taste and texture, enjoy your kale chips immediately after baking. If you have leftovers, store them for up to two days, but be aware they may lose some crispness.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 5g
Protein: 2g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
