I have lost count of how many years it’s been since I’ve wanted to make kale chips. Probably since forever. I decided to try a few days ago, when I found kale at the supermarket (it’s extremely rare to find in Italy – although we have many other varieties of cabbage).
So this is what happened: I made them (following the recipe below). When they came out of the oven they were soggy. After cooling for a few minutes they were still soggy, and cold. There’s nothing worse than cold soggy kale chips!! I ate a few, then left them on the table, forgot about them, went out, then to sleep, and the next morning upon entering the kitchen there they were. Honestly I was already a bit sick of the smell of cabbage in the whole apartment, so my reaction was “Oof, still here…?!”. After a few hours, after the gym, I was hungry and the chips were the quickest thing I could grab. And…they were CRUNCHY. As in…CRUNCHY! I was so confused… I couldn’t believe it and so ate all of them in an attempt to understand this phenomenon better, of course…
So, people, if you don’t have a dehydrator and really really want to make kale or savoy cabbage chips, here is one idea: use the best secret ingredient we all have…PATIENCE! 😀
I think the crunchiness will depend on many factors, among these the temperature and humidity of the room. For instance if you have laundry hung out to dry nearby they may not come out as crunchy. But worth to give it a try! I made so many batches already! I will try with cavolo nero and possibly other winter veggies as well. Happy baking!
BAKED KALE & SAVOY CABBAGE CHIPS (with a secret ingredient)
by Marta Giaccone
yields a lot of chips
prep time: 5 mins, cook time: 20 mins for each batch, total time: 1 hr 5 mins (for my 4 batches) + 1 hr for soaking + 24 hrs for drying up
250 gr / about 5 to 6 very packed cups kale or savoy cabbage, stalks removed
1 cup / 150 gr cashews (soaked overnight or for at least 1 hr in hot water)
1/3 cup / 35 gr nutritional yeast
3 tbsp olive oil (or other vegetable oil)
1 red bell pepper
1 tbsp lemon juice
- Soak cashews overnight or for at least 1 hr in hot water.
- Drain and pulse together with all other ingredients except kale/cabbage and 1 tbsp oil, until it reaches a velvety texture. Taste and add more of any ingredient to your liking.
- Chop greens removing the stalks. Wash in a colander, drain, dry really well with a clean kitchen towel, then place in a large bowl.
- Add 1 tbsp oil and a pinch of salt and massage the leaves with your hands so they become more tender.
- Preheat oven to 160°C/320°F .
- Pour red mixture in the bowl and mix thoroughly with your hands so that all leaves are coated evenly.
- Depending on the size of your oven and baking trays, make as many batches as you need (I made 4). Use parchment paper. Make sure you place the leaves on one single layer, not touching each other either, to prevent them from steaming.
- I have a gas oven so the heat only comes from below and after making some tests I decided it was better to put the tray on the top rack. If you have a fan-assisted oven I think you can also use multiple trays at once.
- Bake for 20 minutes without needing to flip the chips over. Leave out to cool on an oven rack, then let sit at room temperature, uncovered for about 24 hrs. Mine were completely crunchy at that point!