Kale chips are my new snack food obsession. If you’ve never tried them before, you are in for a treat. Crispy, crunchy and salty – these tasty chips are just as addictive as their potato cousin. Never cooked with kale before? This is a fabulous beginner recipe that your family will love. My ever-picky husband literally couldn’t stop eating them. Kale is abundant at farm stands in the late-Fall and this recipe is the perfect way to get more greens into your diet. As I’ve mentioned in previous kale recipes, this leafy vegetable is a super food:
- Excellent source of phytonutrients, a powerful antioxidant
- Natural source of dietary fiber
- Loaded in vitamins and nutrients including iron, calcium, copper Vitamins C, E, B6, B1 and B2.
But enough with all the health talk. The bottom line: kale chips are the perfect way to satisfy your salty tooth for a fraction of the fat and calories of most bags found in the chip aisle. The other benefit? Making your own kale chips at home will save you a ton of dough spent on packaged foods. And, you get the control the amount of fat and sodium your family consumes. Take that, corn sugar enthusiasts.
Your chip bowl is waiting.
- Serves: 4
- Serving size: 1
- Calories: 96
- Fat: 4.3g
- Saturated fat: .6g
- Carbohydrates: 13.4g
- Sodium: 340mg
- Fiber: 2.7g
- Protein: 4.4g
- Cholesterol: 0
- 8 c raw kale – cut into 2-3 inch pieces
- 1 tbs olive oil
- ½ tsp kosher salt
- ¼ tsp pepper
- Pre-heat oven to 350 degrees.
- Place kale in a large bowl and drizzle olive oil, salt and pepper. Toss well, ensuring pieces are evenly coated in oil.
- Divide kale evenly between two baking sheets. It is important to lay the kale on a single layer. This helps the kale become crispy and avoids steaming which makes the chips soggy.
- Bake for 12-20 minutes, checking after 12 minutes, until crispy and lightly browned.