How to Make Crispy Baked Kale Chips
Kale chips have all of the beloved crunch and salty bite of potato chips but none of the guilt. This dark leafy green is the new health-food-junkie acclaimed “queen of greens,” due to its high level of almost every nutritious compound (most notably iron, calcium and vitamins K, A and C). So if you’re searching your cupboards for something salty and regret-free, head to your vegetable drawer. In less than 30 minutes you can have this fun, healthy snack with only 44 calories per cup!
The best part of this recipe is the versatility. Try playing around with different flavors to give the chips a twist (just make sure you still include the olive oil, salt and pepper). Add grated Parmesan cheese for a more savory chip. For an experience most similar to potato chips, add a tablespoon of white vinegar and nix the pepper to create salt and vinegar kale chips. You can even substitute the salt and pepper for sugar and cinnamon and you’ll have yourself a sweet snack.
Prep Time: 5-10 minutes
Cook Time: 12-15 minutes
Total time: 17-25 minutes
1 bunch raw kale
1 tablespoon olive oil
Salt and pepper to taste
1. Preheat oven to 375˚F.
2. Wash and dry kale. Press the kale leaves between sheets of paper towel to dry.
3. Rip off center ribs (the thick woody stems).
4. Using your hands, rip kale into roughly two-inch pieces. The kale will shrink in the oven, so make sure the pieces are not too small.
5. Toss kale leaves with the olive oil in a bowl.
6. Spread the leaves onto a parchment paper lined baking sheet. Sprinkle evenly with salt and pepper.
7. Bake for 12-15 minutes or until the edges of the kale begin to curl and turn brown.
8. Let cool for 5 minutes and enjoy.