📝 About This Recipe
While most kale chips are lackluster and oven-baked, these deep-fried wonders are a revelation of texture and flavor, reminiscent of the crispy seaweed found in high-end Chinese cuisine. By flash-frying hearty Lacinato kale, we achieve a translucent, glass-like crunch that melts on the tongue with a savory, nutty finish. Seasoned with a sophisticated blend of smoked paprika, nutritional yeast, and sea salt, this is the ultimate guilt-free indulgence for those who crave a serious crunch.
🥗 Ingredients
The Greens
- 2 large bunches Lacinato Kale (also known as Dino or Tuscan kale; stems removed)
Frying Medium
- 1 quart Grapeseed or Peanut Oil (or enough to fill a heavy pot 2 inches deep)
The Signature Seasoning
- 1 teaspoon Flaky Sea Salt (Maldon is preferred)
- 1 tablespoon Nutritional Yeast (adds a vegan cheesy, umami depth)
- 1/2 teaspoon Smoked Paprika (for a subtle hint of char)
- 1/4 teaspoon Garlic Powder
- 1 pinch Cayenne Pepper (optional, for a tiny kick)
- 1 teaspoon Lemon Zest (finely grated from 1 fresh lemon)
👨🍳 Instructions
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1
Thoroughly wash the kale leaves under cold running water to remove any grit or debris.
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2
CRITICAL STEP: Dry the kale completely. Use a salad spinner first, then lay the leaves flat on clean kitchen towels and pat them until bone-dry. Any moisture will cause the hot oil to splatter dangerously.
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3
Remove the tough center ribs by holding the stem and sliding your hand up the leaf. Tear the remaining leaves into large, uniform bite-sized pieces (about 3 inches), keeping in mind they will shrink slightly when fried.
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4
In a small bowl, whisk together the sea salt, nutritional yeast, smoked paprika, garlic powder, and cayenne pepper until perfectly blended. Set aside.
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5
Pour the oil into a wide, heavy-bottomed pot or Dutch oven until it reaches a depth of about 2 inches. Heat over medium-high heat until it reaches 350°F (175°C) on a fry thermometer.
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6
Prepare a large baking sheet by lining it with a double layer of paper towels. Have a slotted spoon or a spider skimmer ready.
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7
Working in small batches (about a handful at a time), carefully drop the kale into the hot oil. It will bubble vigorously and hiss—this is normal.
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8
Fry the kale for only 15 to 30 seconds. You are looking for the color to turn a deep, translucent emerald green. Do not let them turn brown, or they will taste bitter.
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9
Quickly remove the chips using the spider skimmer, shaking off any excess oil over the pot.
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10
Transfer the hot chips immediately to the paper-towel-lined tray in a single layer.
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11
While the chips are still hot and glistening with a trace of oil, sprinkle them generously with a portion of the seasoning blend and the fresh lemon zest.
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12
Repeat the process with the remaining kale, allowing the oil temperature to return to 350°F between batches.
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13
Let the chips cool for 2-3 minutes on the tray; they will continue to crisp up as they reach room temperature.
💡 Chef's Tips
The secret to success is ensuring the kale is 100% dry before it hits the oil to prevent steam-soggy chips and dangerous splattering. Don't overcrowd the pot; frying too many pieces at once drops the oil temperature and leads to greasy chips. If you don't have a thermometer, dip the end of a wooden spoon in the oil; if it bubbles steadily around the wood, it's ready. Store any leftovers in an airtight container with a small silica gel packet or a piece of dry paper towel to maintain crunch.
🍽️ Serving Suggestions
Pair these with a chilled glass of crisp Sauvignon Blanc or a dry Prosecco to cut through the richness. Serve as a sophisticated 'crunch' element on top of a creamy butternut squash soup. Place a bowl of these next to a spicy Sriracha-mayo dipping sauce for a modern appetizer. Use them as a textural garnish for a seared salmon fillet or a grain bowl.