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Kale Chips

Name: Kale Chips
Prep time: 15

(4 votes, average: 3.75 out of 5)

15 min prep

Makes about 6 loose cups servings

Carrot Icon for Number of Ingredients Size

3 ingredients

Kale chips are delicious. But kale could be a hard vegetable to get most people to eat without some persuasion. Until they try kale chips, that’s it. The most hardened kale naysayer will...

1 bunch (about 6-ounces) kale, rinsed
1 tablespoon olive oil
Salt, to taste

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Nutrition Facts

Calories

202 cals

Fat

15 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

10 g

Carbohydrates

15 g

Sugar

4 g

Fiber

6 g

Protein

7 g

Sodium

427 mg

Directions

Preheat the oven to 350 degrees.
With a paper towel pat the kale dry. Remove stems and rip the leave into roughly 1-inch pieces.
Toss the kale with olive oil and a good pinch of salt. Put onto a baking sheet and cook until the kale is crispy and dried out, about 10-12 minutes. Let cool. Store in an airtight container.

Chef Tips

Use Curly Kale or Russian Kale to make chips. Lacinato Kale leaves are a little delicate.

To change things up for a delicious variation, before baking, try sprinkling a couple of small tablespoons of finely grated fresh parmesan cheese over raw kale chips when tossing them with the olive oil.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.