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Not a fan of kale? These crispy baked kale chips will convert you! For the best result, don't overcrowd the pans.

Source: EatingWell Magazine, September/October 2011

Gallery

Read the full recipe after the video.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position racks in upper third and center of oven; preheat to 400 degrees F.

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  • If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don't overlap. (If the kale won't all fit, make the chips in batches.)

  • Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)

Tips

Make Ahead Tip: Store in an airtight container at room temperature for up to 2 days.

Note: Choose organic kale when possible. Nonorganic can have high pesticide residue.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

about 2 cups
110 calories; protein 5.3g; carbohydrates 15.8g; dietary fiber 5.6g; sugars 3.5g; fat 4.6g; saturated fat 0.6g; vitamin a iu 38329.5IU; vitamin c 115.4mg; folate 36.6mcg; calcium 202.7mg; iron 2.5mg; magnesium 50.7mg; potassium 641.6mg; sodium 210.1mg; thiamin 0.2mg.

2 vegetable, 1 fat

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