Rating: 4.5 stars
12 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

These chips are crispy, 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.

Amanda Haas
Recipe by Oxmoor House September 2012

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Recipe Summary test

hands-on:
8 mins
total:
23 mins
Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • Bake at 350° for 15 minutes. (Watch closely to prevent leaves from burning.) Cool completely. Store in an airtight container.

  • Kids Can Help: Once you've rinsed the kale, kids can help dry it and then drizzle with olive oil and toss to coat.

Source

Cooking Light Real Family Food

Nutrition Facts

67 calories; fat 4g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.6g; protein 2.5g; carbohydrates 7.5g; fiber 1.5g; iron 1.3mg; sodium 152mg; calcium 101mg.
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