Black cabbage chips are a healthy and delicious snack. However, they are notoriously difficult to store. To keep them crunchy, you need to take some precautions before starting to prepare them. To start, let the leaves dry completely before cooking. If you want to flavor them before eating them, season only the portions you intend to serve, while leaving the rest of the cabbage undiluted. Allow the chips to cool to room temperature before placing them in an airtight container. Placing uncooked rice in the bottom of the bowl helps prevent them from becoming soggy. To make them fresh again, heat them in an oven set on low for 15 to 20 minutes.
Steps
Part 1 of 3: Keep Kale Chips Crunchy
Step 1. Dry the kale thoroughly before cooking the chips
The secret to keeping them crunchy is to make sure the leaves are completely dry before preparation. Use a salad spinner or tampon carefully after washing using a paper towel.
Step 2. Remove the stems before preparing the chips
The kale stalks contain a lot of water, so they don't get crunchy and could make the chips soggy during storage. Cut the stems and prepare the chips using only the leaves.
Step 3. Do not soak the cabbage leaves with oil
When it's time to put them in the oven, just use cooking spray, or mix them with a drizzle of oil. If you want to season them after cooking, measure the portions you intend to serve, then add vinegar, more oil or cheese to each of them.
Do not season the remaining leaves: if you avoid adding ingredients that could make them soggy, they will keep better
Step 4. Distribute the leaves evenly on the baking sheet
Create an even layer of leaves and avoid piling them up. If necessary, make several batches. If you stack them, steam may build up, which can cause them to become soggy.
Part 2 of 3: Properly Store Kale Chips
Step 1. Make sure they are completely cold before storing them
If they are warmer than room temperature, steam will form once you put them in the container. High temperatures can make them soggy.
Step 2. Keep the chips in an airtight container for up to one week
It is preferable that the unsalted chips are stored in an airtight container at room temperature. Although they keep fresh for a week, try to eat them within two to three days.
- Airtight glass jars are a great solution. Avoid airtight bags instead, or you will shatter them.
- If you live in a humid place, try to eat them within two to three days.
Step 3. If you added a perishable ingredient, keep the chips in the fridge
Chips to which perishable ingredients such as cheese have been added should be placed in the refrigerator.
If you haven't added perishable ingredients, avoid storing them in the fridge. Remember that you can always season individual portions (rather than all the chips) before serving
Step 4. Try storing them in a paper bag
Connoisseurs argue that keeping them in a paper bag at room temperature is the best storage method. The paper absorbs excess water, preventing the chips from becoming soggy.
- If you try the paper bag method, roll the top edge tightly to keep as much air out as possible.
- Keep the bag in a dry place, such as in the pantry. Avoid leaving it next to a heat source such as a stove.
Step 5. Line the bottom of the container with uncooked rice
Storing kale chips with uncooked rice is a proven way to keep them crunchy. Rice absorbs water and prevents them from becoming soggy.
Step 6. Throw away the chips if they become mushy or stale
Chips dried in the oven or with a dryer can be stored for a long time, the important thing is to avoid seasoning them. However, it is also possible for them to become stale and soggy without remedy.
You can make them fresh and crunchy again by reheating them (provided they have been stored properly). However, once five or seven days have passed, you will not be able to recover them
Part 3 of 3: Reheating the Black Cabbage Chips
Step 1. Preheat the oven to 80 ° C
Wait for it to heat up before putting the chips in the oven. Heating them to a minimum helps to recover the initial consistency without burning them.
Step 2. Reheat the portion you wish to eat
If you are not going to eat them all, prepare and reheat only a small portion, while leaving the other chips in the container.
If you heat them more than once, you will hardly be able to regain their initial consistency
Step 3. Spread the chips on a baking sheet lined with parchment paper
Sprinkle them into an even layer and avoid piling them up. If they don't all fit, divide them and reheat them into smaller portions.
If you stack them before heating them, steam may form, making them soggy
Step 4. Heat the chips for about 15 to 20 minutes
Turn on the oven light and peek through the glass to make sure they don't burn. They should be crispy after 15 to 20 minutes.
