Why Your Kale Chips Didn't Turn Out As Crunchy As You'd Like

Packed with vitamins and health-supporting benefits, kale deserves more time on your plate, but we understand it isn't always easy to eat your greens. Enter kale chips, a delicious and healthy treat that can be difficult to stop munching on — when prepared correctly, at least. 

If you've ever tried to roast pieces of kale and have found yourself pulling wilted greens out of your oven with disdain, you are not alone. Sad-looking kale chips are a disappointment to everyone involved and do nothing to improve relationships between kale haters and supporters of the hardy greens. While it seems that coating shreds of kale with olive oil, topping them with salt, and placing them onto a baking sheet that goes into your oven shouldn't take much effort, there is an important and often overlooked step that can prevent you from chowing down on perfectly crispy green chips. Don't worry, we're here to help.

When moisture is the enemy

After you've preheated your oven to make kale chips, you'll need to wash your kale and prepare it for baking. Kale needs to be totally dry before it is doused with olive oil so it can crisp up in the oven. If the greens are still damp as you prepare them for their visit to warmer temperatures, you risk making disappointing chips instead of snack-worthy pieces of crunchy kale. Put your salad spinner to good use or use a paper towel to soak up excess water.

Additionally, bake the kale at lower temperatures over an extended time, and keep a good eye on the greens so that pieces don't burn. Upon removing the baking sheet from the oven, let the chips rest to get an even more crisp texture. If additional time is needed, you can send them back into the oven until your desired level of crispiness is reached. Happy snacking!