Cheesy Calcutta Kale Chips Recipe! | Solluna by Kimberly Snyder (2024)

FAQs

Why are my homemade kale chips bitter? ›

If, however your kale chips come out bitter, then one possible explanation for the bitterness is that you raised the cooking temperature.

To keep them crispy, it is important to let them cool completely. Once cooled, they can be stored in an airtight container at room temperature for 2-3 days. You could also try adding a few grains of raw rice or silica packs (like those found in store-bought kale chips) to the airtight container. & Perfect for snacking!

Kale chips were invented sometime around the year 2005 by a New York chef and potato chip addict named Herbert Rindfleisch.

The key to keeping kale chips crispy is to make sure your leaves are totally dry before you prepare them. Use a salad spinner or thoroughly pat them dry with paper towels after washing them. Remove the stems before preparing your chips.

Kale contains a large amount of fiber, which is great for digestion but can be dangerous if you eat too much. If you overeat on kale chips (or any food) then you may experience bloating, gas, and constipation due to the excessive intake of fiber.

And unlike potato chips, kale retains its nutritional value when made into chips. Kale is high in fiber, antioxidants, vitamin A and calcium, as well as B vitamins, vitamin C and potassium. It's fat- and sodium-free, and the minuscule amounts of olive oil and salt used in my recipe barely bump up those amounts.

Any variety of kale – curly or flat – can be made into baked kale chips. Some home cooks prefer to use flat lacinato kale, aka "dinosaur" kale, so named for its leathery appearance, and some like the frilly appearance of curly kale. Try batches of both and see which you like best.

Rinse and dry the kale leaves before removing most of the centre stalk, leaving long, thin pieces of kale. Toss the kale in the oil, then sprinkle with the sugar, cinnamon and ½ tablespoon of sea salt. Arrange the leaves in a single layer on a couple of baking trays and bake for 5 minutes, until crisp.

Kale Chips are an Excellent Source of B Vitamins

Kale is particularly high in vitamin B6, vitamin B1, and vitamin B2 (WHFoods, 2015). For instance, each cup of kale contains 11% of your recommended daily intake of vitamin B6, 7% of your vitamin B2, and 6% of your recommended vitamin B1.

Kale is often called "borecole," and in America collards are sometimes called "sprouts." "Kale" is a Scottish word derived from coles or caulis, terms used by the Greeks and Romans in referring to the whole cabbagelike group of plants. The German word Kohl has the same origin.

Can I eat burnt kale chips? ›

It's extremely important to not burn your kale chips, as charred kale tastes bitter and is unappetizing.

Kale, the main ingredient in simply7 Kale Chips, is a great source of vitamin K. This important vitamin is a powerful antioxidant and key contributor to bone health.

It's hearty and tough, for one, but it also boasts a bittersweet pungency that some find off-putting. In cooked applications (like our Roasted Kale with Garlic, Red Pepper Flakes, and Lemon) that assertive flavor is no big deal—kale's flavor mellows significantly with cooking.

Add Sweet to Kale: Sweet foods go well with kale because they counter its rather bitter taste. Serve curly kale up as a salad with simple ingredients like a blood orange, mango and slivered almonds or apple, feta and toasted walnuts or cook kale up with caramelized onion.

In addition to buying sweeter varieties, the way you prepare kale can also impact its bitter qualities. Similar to how cooking collard greens can fix their bitter taste, blanching kale is one way to cut down on its more robust flavors.