Kale Chips

Kale Chips

Kale chips make an easy, delicious snack. Roasting the leaves adds crunch and flavor to a vegetable that otherwise is, well, not that exciting but very, very healthy. It’s tempting to roast at a high temperature, but the kale leaves burn easily. To achieve a uniform crispness, I find that it’s best to bake the kale leaves at low temperature for slightly longer.

Kale Chips
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Snack, Gluten-Free, Low-Carb, Paleo, Vegan
Yield: 4 servings
Ingredients
  • 1 bunch curly kale
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
Instructions
  1. Preheat oven to 325 degrees F.
  2. Wash the kale. Dry thoroughly, using a salad spinner, clean kitchen towels or paper towels. Cut off the stalks. Tear the kale leaves into bite-size pieces. After cleaning, you should end up with about 5 oz kale leaves.
  3. Place the leaves in a large bowl and toss with the olive oil. I use my hands to mix and make sure all leaves are well-coated.
  4. Spread the kale leaves in a single layer on two large baking sheets. Sprinkle with salt and garlic powder.
  5. Roast the kale for 15 minutes. Remove the baking sheets from the oven. The kale leaves are not crispy yet, they are still limp, but getting there. Gently stir with a spatula to ensure even baking. Return the baking sheets to oven, rotating their position. Roast 10 more minutes, until kale leaves are dry and crisp.
Nutrition Per Serving
Calories: 70; Fat: 7g; Carbohydrates: 2g; Sugar: 1g; Sodium: 287mg; Fiber: 1g; Protein: 1g

Kale Chips

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