My convection oven and I still aren’t on a first name basis. But I’m slowly learning it’s ways and am often pleasantly surprised by it’s capabilities. Don’t ask me exactly what those capabilities are. Part of me wonders if it really does speed up dinner or if it’s just nice to have a button on the oven that makes me feel like I’m cheating time.
I’m not fully convinced, but if there is an ultimate use for convection ovens it is making kale chips. The fan in the back of the oven keeps the air moving evenly throughout the oven. As a result, the chips crisp up quickly and evenly. By keeping the temperature low, I am able to avoid the dreaded over-baked brown kale chip which would send my family away screaming. And did I mention how much more quickly I can turn out kale chips now? They’re done in 20 minutes instead of an hour in a regular oven.
The oven essentially becomes a high-heat dehydrator. The chips are roasted quickly and safely. (I tried dehydrating kale chips once in my dehydrator and they tasted like seaweed. So you won’t be seeing a recipe for dehydrated kale chips on this blog unless my palate is elevated significantly.)
The only problem with this recipe is that my husband wants me to fix him kale chips for his late night snack all the time now. One can only fit so much curly kale in the fridge. Woe is me.
Speaking of problems, I loved loved loved all the nice comments folks left after I whined in my last post. Thanks for the good vibes. They were much appreciated.
Convection Oven Kale Chips Recipe
1 bunch curly kale
1 generous pinch of fine salt
1 tablespoon extra virgin olive oil
Preheat the oven to Convection 275 degrees Fahrenheit.
Rinse the kale and tear the leaves off of the stem and into pieces. Spin the kale dry in a salad spinner. Transfer the kale to a large mixing bowl. Add the salt and oil. Massage the kale with your hands for a few minutes. Divide the kale between two parchment-lined baking sheets making sure the leaves are spread out evenly.
Bake for 20-25 minutes depending on how much kale was in your bunch. A bigger bunch will take longer as the leaves will be more crowded. If your chips aren’t salty enough, sprinkle on a touch more. Serve or store for up to two days in an air-tight container.
Yield: approximately 6 cups
Prep-time: 10 minutes
Bake-time: 20 minutes