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Kale Chips

Makes 6 servings

Kale Chips
Recipe type: Snacks
  • 1 bundle of kale (rinsed, stalks removed)
  • Olive oil spray
  • Seasonings, to taste
  1. Preheat the oven to 350°F.
  2. Cut or tear kale leaves to bite-size pieces.
  3. In a medium bowl, spritz kale with olive oil spray and sprinkle desired seasonings; toss to coat.
  4. Line a baking sheet with parchment paper and spread the kale leaves in a single layer.
  5. Bake until the edges are brown, but not burnt; about 10 minutes.
Variation: Kale is a versatile veggie, so try sprinkling with any of your favorite spices. (Cumin, cayenne, garlic, sea salt, or even a spritz of lemon juice!)

*Note: Remember to include ingredients when calculating daily intake allowances.


Comments (4)

  • Patti Hedrick April 10, 2013 - 7:56 am Reply

    I make Kale Chips all the time and the secret is to put your oven on the lowest possible setting (mine is warm) and let them “dehydrate” in your oven. They are considered “RAW” also when dehydrated in your oven this way. It takes longer but you won’t burn them and they are yummy!!!

    • admin June 20, 2013 - 9:14 am Reply

      Mmmm! Thanks, Patti!

  • Juliet Baker February 10, 2014 - 3:21 am Reply

    Kale Crisps are absolutely delicious! I made 2 batches over the weekend… one at the high setting (200C) and the other at 120C. The lower setting was definitely better as there was no burning and the kale was completely dehydrated. It was still crispy the next day. This is my new snack for movie nights 🙂

    • admin February 10, 2014 - 8:05 am Reply

      Hi Juliet! So glad you love ’em! 🙂 Thanks for the feedback on the temps- there are so many variations out there so it’s great to experiment and find the way you like it! I love them as a nighttime snack, too- a really great alternative to other “too salty” snacks like chips or popcorn.

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