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Kale Chips

Name: Kale Chips
Prep time: 15

(2 votes, average: 5.00 out of 5)

15 min prep

Makes about 6 loose cups servings

Carrot Icon for Number of Ingredients Size

3 ingredients

The first time I ever ate kale chips, I couldn’t quite believe how delicious they were. I’ve long been a worshipper at the altar of kale, but accept that it is a hard vegetable...

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 your raw kale chips when you toss them with the olive oil.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.