The huge burning question in my life this afternoon is “Which is best: baked or dehydrated kale chips?” Researching this question on the internet led me to Gluten Free Fix’s recipe for Parmesan Kale Chips. I just took them out of the oven and YUM! I will be making these again for sure. The littlest taste tester in my household was not keen on them, but she’s just biased against kale. I’m sure my eldest would love these, but she’s over at a friend’s house. So they’re basically all for me which is not a problem at all.
So before I get on with sharing the recipe, if any one out there is a dehydrated kale chip guru, please be my new best friend and tell me how to make them yummy. The no frills batch I tried a year ago tasted way too green and seaweed-like.
I haven’t dove into the whole raw fake cheese version with cashew sauce and nutritional yeast because the more raw vegan stuff I try, the more I do not want to become a raw vegan. But not too many years ago I wouldn’t have touched kale and now look at me. So please attempt to educate me if you have any feelings on the subject. So far the best kale chips I’ve made have come out of a low-heat convection oven. But I feel like the ones they sell in the store are dehydrated and I’m dying to figure it out.
Baked Parmesan Kale Chips Recipe
Adapted from Gluten Free Fix. All I’ve really changed is the baking technique which I think is extremely important as a burnt kale chip is extremely unappetizing. If you don’t have a convection oven, follow the baking instructions in my Kale Chip recipe. The end product will be almost the same, it will just take longer.
1 large bunch curly kale, washed, dried and stems removed
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 cup freshly grated Parmesan cheese
1 tablespoon olive oil
Preheat convection oven to 275 degrees Fahrenheit.
Place kale in a large bowl and sprinkle the rest of the ingredients on top. Mix and massage for 30 seconds with your hands. Spread kale onto two baking sheets. Bake for 20-25 minutes or until crispy. Store in an airtight container.
Yield: 2 quarts
Prep-time: 10 minutes
Baking-time: 25 minutes