They are a good snack.They are notoriously difficult to store.You have to keep them crisp before you prepare them.Before cooking your leaves, dry them completely.If you want to add flavor, keep the rest of the batches plain.Before storing your chips in a container, let them cool to room temperature.Adding rice to the bottom of the container will prevent sogginess.If you want to refresh stored chips, place them in the oven at a low temperature for 15 to 20 minutes.
Step 1: Before you make your chips, make sure the kale is dry.
Make sure your leaves are dry before you prepare your chips.After washing them, pat them dry with paper towels.
Step 2: The stems need to be removed before you prepare your chips.
If you store your chips in water, they could become soggy.Cut off the stems and use the leaves to make chips.
Step 3: You shouldn't dress your entire batches of kale with liquid.
Throw your leaves with a small amount of oil when you bake your chips.If you want to flavor your chips after they're baked, dress them with more oil or cheese.If you don't toss ingredients that can cause sogginess, the rest of your batches will store better.
Step 4: The leaves should be spread on the baking sheet evenly.
It's a good idea to create an even layer of leaves.If necessary, bake them multiple times.The leaves might get wet if they are piled on top of each other.
Step 5: Before storing the chips, make sure they are completely cool.
Once you put the chips in a container, they will steam if they are warmer than room temperature.Excess heat will cause chips to be soggy.
Step 6: You can store your chips in a container for up to a week.
The best place to store plain kale chips is in a container.They will stay for up to a week, but try to enjoy them within a few days.It's a great option to have vacuum sealable glass containers.Don't use vacuum seal bags, which will crush your chips.If you live in a humid environment, try to eat your chips within a couple of days.
Step 7: If there is a perishable ingredient, keep your chips away from it.
If you threw your chips with cheese, you should keep them out of harms way.If you haven't thrown the chips with a new ingredient, avoid refrigerating them.You could dress smaller portions of chips.
Step 8: You could try storing them in a paper bag.
Some people like to store their chips in a paper bag at room temperature.The paper keeps the chips from getting wet.Roll the top of the bag tightly to keep the air out.The bag should be kept in a dry place.The bag should be kept away from a heat source.
Step 9: The container should be lined with rice.
It is a tried and true trick to keep the crispiness.The rice prevents sogginess.
Step 10: If the chips are too wet, toss them.
The chips can be dried in the oven or food dehydrator.They can get soggy to the point of no return if they lose their crunch.After 5 to 7 days, properly stored kale chips won't be salvaged.
Step 11: The temperature in your oven should be 170 F.
Wait for the oven to preheat so you can pop in your chips.It is possible to crisp your chips without charring them.
Step 12: Reheat how much you want to eat.
If you don't think you'll eat all of your stored chips, do not rewarm the entire batches.You can keep the rest of the portion in storage.You won't be able to cook your chips again if you cook them too many times.
Step 13: Spread the chips on the baking sheet.
Avoid crowding the chips by spreading them in an even layer.Rewarm them in smaller batches if they are bunched up on the baking sheet.They might get soggy if you pile them on top of each other.
Step 14: The chips need to be reheated for about 20 minutes.
Look through the window to make sure the chips don't burn.They should be good after 15 to 20 minutes.Take them out of the oven and let them cool off on the baking sheet.