Crispy Kale and Carrot Chips with a Hint of Smoked Paprika - photo 1
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Crispy Kale and Carrot Chips with a Hint of Smoked Paprika

Pikantne Snacks Vegan dishes Vegetarian Dishes 50 min Easy 8 wyświetleń ~18.36 PLN - (0)
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Description

Discover a healthier, homemade alternative to store-bought snacks! These baked kale and carrot chips are a true vitamin bomb that delights with flavor and crunch. Kale, known as a superfood, provides vitamins K, A, and C, while the sweet carrot balances its slightly bitter taste and adds beautiful color. The whole mixture is enveloped in an aromatic marinade made with olive oil, smoked paprika, and garlic, giving the chips a deep, smoky flavor. They are not only delicious but also incredibly easy to prepare. Perfect as a snack during movie night, a healthy addition to kids' lunchboxes, or even as a crunchy topping for soups or salads. This is proof that healthy eating can be exciting and full of flavor.

Ingredients (8)

Servings:
4
  • Kale 200 g
  • Carrot 2.5 szt.
  • Extra virgin olive oil 0.2 łyżek
  • 🌿 Przyprawy
  • Papryka wędzona słodka 0.4 łyżeczek
  • Czosnek granulowany 1.5 łyżeczki
  • Sól morska drobnoziarnista 0.4 łyżeczek
  • ✨ Opcjonalne
  • Nutritional yeast flakes 15 g
  • Cayenne pepper 2 szczypty
💰 Szacowany koszt dania: ~18.36 PLN (4.59 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

1

Start by preparing the oven. Set it to 150°C with the convection function (or 160°C without convection). Prepare two large, flat baking sheets and line them with parchment paper. This will prevent the chips from sticking and make them easier to remove.

Preheating the oven is the first step in many baking recipes. It ensures an even temperature from the very beginning, which is crucial for achieving crispiness. Using two trays allows you to spread the chips in a single layer, preventing them from steaming instead of baking.
2

Thoroughly wash the kale leaves under cold running water. Then you need to DRY them VERY WELL. You can use a salad spinner or gently dry the leaves with a paper towel. Any remaining moisture will make the chips chewy instead of crispy. Tear the green parts of the leaves away from the tough, woody stems in the middle. Discard the stems or save them for broth. Tear the leaves into smaller pieces, bite-sized (similar to traditional chips).

Ingredients: Kale
This is the most important step for achieving perfect crispiness! Don't rush the drying process. If you have time, you can spread the washed leaves on a clean towel for 15-20 minutes to dry completely. Remember that the kale will significantly reduce in volume while baking.
3

Peel the carrots using a vegetable peeler. Then, using the same peeler, create long, thin ribbons from the carrots. Alternatively, if you have a mandoline slicer, set it to the thinnest possible setting and slice the carrots into perfectly even, thin rounds. The thinner the slices, the crispier the chips will be.

Ingredients: Carrot
Using a vegetable peeler to slice carrots is a simple trick to achieve very thin slices without specialized equipment. Work carefully to avoid cutting yourself. Uniform thickness of the slices will ensure that they all bake at the same time.
4

In a large bowl that can hold all the vegetables, prepare the marinade. Pour in the olive oil, then add all the spices: smoked paprika, garlic powder, and salt. If you are using optional ingredients, add nutritional yeast for a cheesy flavor and/or a pinch of cayenne pepper for heat now. Mix everything thoroughly with a small whisk or fork until a smooth, aromatic emulsion forms.

Ingredients: Extra virgin olive oil, Papryka wędzona słodka, Czosnek granulowany, Sól morska drobnoziarnista, Nutritional yeast flakes, Cayenne pepper
Use a bowl that is significantly larger than the volume of the ingredients. This will make it easier to mix the vegetables with the marinade thoroughly later without spilling. Creating an emulsion of oil and spices before adding the vegetables ensures that the flavors will distribute evenly.
5

In a bowl with the marinade, add the prepared kale leaves. Now for the most important part: using clean hands, gently 'massage' the leaves for about 1-2 minutes. Rub the marinade into every nook and cranny of the leaves. You will notice that the kale will soften slightly and reduce in volume. This massage helps not only to evenly distribute the flavor but also to slightly soften the structure of the leaves. Finally, add the carrot slices and gently mix to coat them with the marinade as well.

Ingredients: Kale, Carrot
Don't skip the 'massaging' of the kale! It's the key to achieving chips that are both crispy and tender, not hard. Be gentle with the carrot so that the thin slices don't break.
6

Spread the marinated vegetables on the prepared baking sheets lined with parchment paper. Arrange them in a SINGLE, loose layer. This is very important – the chips must not overlap. If they are too crowded, they will start to steam and won't become crispy. You will likely need to bake them in two batches, depending on the size of your oven and sheets.

Keeping space between the chips is the secret to crispiness. It's better to bake two smaller, loosely spread batches than one overcrowded tray. Make sure the kale leaves are spread out and not crumpled into balls.
7

Place the trays in the preheated oven. Bake for about 10-15 minutes. After about 8 minutes, it's a good idea to check how they are doing. The carrot and kale bake at different rates. The kale chips are ready when their edges become slightly brown and crispy, but the center is still green. The carrot should be dry and slightly curled. Be careful, as the kale can burn very easily, which gives it a bitter taste.

Every oven is different, so the given time is approximate. Watch the chips, especially towards the end of baking. If you have two trays in the oven, swap them halfway through baking to ensure even browning. Remove from the oven those chips that are already done, and bake the rest for a little longer.
8

Remove the trays from the oven and set them on a cooling rack to cool completely. Do not remove the chips right away. As they cool, they will become even crispier. Once cooled, transfer them to a large bowl and serve immediately, enjoying their incredible crunchiness.

Patience is key! Hot chips straight from the oven may still seem slightly soft. Only contact with cooler air will allow them to reach their final, perfectly crispy texture. Do not cover them while cooling.

Fun Fact

💡

Kale was one of the most popular leafy vegetables in Europe until the end of the Middle Ages. It is more closely related to wild cabbage than most commonly consumed varieties of cabbage.

Best for

Wieczór filmowy Zdrowa przekąska dla dzieci Dodatek do sałatek lub zup Przekąska na imprezę

Tips

🍽️ Serving

Serve immediately after cooling for maximum crunchiness. They pair wonderfully with a yogurt-based dip with herbs (e.g., dill and garlic) or with creamy hummus. They can also be crushed and used as a healthy and crunchy topping for cream soups, salads, or pasta dishes.

🥡 Storage

Chips are best enjoyed on the day they are made. If there are any leftovers, store them in an airtight container (e.g., a jar or a box with a seal) at room temperature for up to 2 days. They may lose some crispness, but you can easily refresh them by baking for 1-2 minutes in an oven preheated to 150°C.

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