Crisp Kale Chips With Chile and Lime
Updated July 1, 2024
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
20 cups kale from 1-2 bunches (torn into bite-size pieces, washed and thoroughly dried
¼ cup extra virgin olive oil
¾ teaspoon kosher salt
Finely grated zest of 2 limes
Flaky sea salt, or to taste
Mild chile powder
Nutritional analysis per serving (6 to 8 servings)
5 grams carbs; 90 calories; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 3 grams fiber; 182 milligrams sodium; 2 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. Make sure the kale is dry; if it is not, it will steam rather than crisp in the oven.
- Step 2
In a large bowl, toss kale pieces with olive oil and kosher salt; you may need to do this in 2 batches. Massage the oil onto each kale piece until the oil is evenly distributed and the kale glistens. Spread the kale out on 2 17-by-12-inch jellyroll pans (or do this in batches). Bake the kale chips until the leaves look crisp and crumble, about 12-16 minutes. If they are not ready, bake for another 2 to 4 minutes.
- Step 3
Remove from the oven and cool to room temperature. Sprinkle with the lime zest, sea salt and chile powder to taste.
Private Notes
Comments
I set temp to 275. Takes longer to crisp, but fool-proof. MOST significant factor of my success was use of 1# box of Whole Foods triple-washed Baby Kale. They start out nice and dry. Use spray canola to lightly coat leaves. Guaranteed to deliver gorgeous little leaves that shatter in in your mouth and melt on your tongue. Retain crispness for days.
What's the equivalent of 20 cups of kale in pounds?
I find that they keep quite well for 2-3 days in an airtight container before they lose their crispness. But even then, I have "re-crisped" them by re-baking them for a few minutes at, say, 250F.
Used a ton of kale from the garden and followed the recipe exactly. I was skeptical 16 minutes would be enough but the kale was just right! Perfect salty-spicy-crispy snack with our summer evening cocktails.
This was sooo good. I just bought a bag of pre-prepped organic Kale, and voila! The time was longer to cook for me, about 10 minutes, but I just kept an eye on it.
I sprinkle the roasted Kale with Tajín Clasico Seasoning, which includes salt, dried lime and chile.