Recipe credit
Inspired by Oregon State University’s Crunchy Baked Kale Chips (September 2018; Food Hero)
Ingredients
- 1 bunch fresh kale (about 8 cups prepared)
- 1 tablespoon canola or olive oil
- 1⁄2 teaspoon salt
Directions
- Preheat oven to 350 degrees F.
- Wash kale leaves.
- Cut the leaves off the thick stem. Dry the leaves by wiping with paper towels or coffee filters. Discard the stems.
- Tear or cut the kale into bite-sized pieces. Place in a large bowl.
- Drizzle oil over the kale and toss to coat well.
- Place the kale leaves onto baking sheet.
- Sprinkle with salt.
- Bake until edges brown (about 10-15 minutes).
- Serve while hot.
Tips and variations
- Kale chips are a surprising way to serve kale. They meet the craving for something salty and crunchy and are a lot healthier than potato chips or other similar snacks.
- Consider sprinkling kale chips for added crunch on garden salads or soups.
- Cooled kale chips may get a little soggy but they are still edible. Add leftover kale chips to scrambled eggs, soups, or pizzas.
Nutritional info
Calories
60
Total fat
3 g
Saturated fat
0 g
Cholesterol
0 mg
Sodium
290 mg
Total carbohydrates
8 g
Dietary fiber
2 g
Protein
4 g
Total sugar
0 g