Kale Chips

These chips are crispy, crunchy, salty, and so easy to make. Opt for them instead of potato chips next time you're craving a salty snack. For a different flavor, try sprinkling the kale with grated Parmesan, red pepper flakes, or sweet paprika before baking.

Yield: Serves 4 (serving size: 1 cup)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 8 Minutes
Total: 23 Minutes

Nutritional Information

Amount per serving
  • Calories: 67
  • Calories from fat: 0.0%
  • Fat: 4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.5g
  • Carbohydrate: 7.5g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 152mg
  • Calcium: 101mg

Ingredients

  • 10 1/2 ounces trimmed curly kale, torn into 2-inch pieces (about 14 cups)
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Rinse kale; drain well, and pat dry with paper towels. Place in a large bowl. Drizzle with olive oil, and sprinkle with salt. Toss well. Place kale in a single layer on 3 (16 x 13–inch) baking sheets.
  3. 3. Bake at 350° for 15 minutes. (Watch closely to prevent leaves from burning.) Cool completely. Store in an airtight container.
  4. Kids Can Help: Once you've rinsed the kale, kids can help dry it and then drizzle with olive oil and toss to coat.
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