BAKED KALE CHIPS
These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic.
Provided by LucyDelRey
Categories Appetizers and Snacks Snacks Kids Quick and Easy
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
Nutrition Facts : Calories 58 calories, Carbohydrate 7.6 g, Fat 2.8 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 185.1 mg
KALE CHIPS
Crispy, crunchy, and nutritious! I used Spanish sherry vinegar, but any vinegar you like the flavor of will work. I checked every 10 minutes or so and turned some pieces over. I also found I didn't mind if there were a few softer parts on some of the kale leaves, I liked the combination of crisp and softer parts.
Provided by Theresa Peters
Categories Appetizers and Snacks Snacks Kids Healthy
Time 50m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat an oven to 300 degrees F (150 degrees C).
- Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
- Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.
- Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.
Nutrition Facts : Calories 174.4 calories, Carbohydrate 22.5 g, Fat 8.3 g, Fiber 4.5 g, Protein 7.4 g, SaturatedFat 1.1 g, Sodium 256.7 mg
CRISP KALE CHIPS WITH CHILE AND LIME
Easy, addictive and loaded with bright flavors, this is your new favorite way to prepare kale. Buy more kale than you think you need; these go fast.
Provided by Melissa Clark
Categories easy, quick, appetizer, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 350 degrees. Make sure the kale is dry; if it is not, it will steam rather than crisp in the oven.
- In a large bowl, toss kale pieces with olive oil and kosher salt; you may need to do this in 2 batches. Massage the oil onto each kale piece until the oil is evenly distributed and the kale glistens. Spread the kale out on 2 17-by-12-inch jellyroll pans (or do this in batches). Bake the kale chips until the leaves look crisp and crumble, about 12-16 minutes. If they are not ready, bake for another 2 to 4 minutes.
- Remove from the oven and cool to room temperature. Sprinkle with the lime zest, sea salt and chile powder to taste.
CHILI-SAUCE KALE CHIPS
If you're looking to work more greens into your family's diet, reach for these irresistible snacks instead of potato chips. For a milder version, simply omit the Sriracha sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees, with racks in upper and lower thirds. Wash and dry kale and divide between 2 rimmed baking sheets (kale will shrink as it cooks). In a small bowl, stir together oil and Sriracha and drizzle over kale; season with salt. Using your hands, toss to coat. Bake until kale is crisp and just beginning to brown at edges, about 35 minutes, tossing kale every 10 minutes. Let cool on sheets on wire racks.
Nutrition Facts : Calories 90 g, Fat 5 g, Fiber 2 g, Protein 3 g
KALE CHIPS
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
Steps:
- Tear the leaves off 1 bunch kale. Toss on a rimmed baking sheet with 2 tablespoons olive oil, 2 sliced garlic cloves, and salt and pepper. Roast in a 425 degrees F oven until crisp, about 15 minutes, stirring halfway through. Squeeze some lemon juice on top.
CRISPY CHILI KALE CHIPS - KATIE LEE RECIPE - (4.4/5)
Provided by ranmcm
Number Of Ingredients 4
Steps:
- 1. Preheat the oven to 350 degrees F. 2. In a bowl, combine the kale and 1 tablespoon olive oil. 3. Use your fingers to massage the oil into the kale. If it seems dry, add more oil. 4. Season with chili powder and sea salt and toss to coat. 5. Spread the kale onto 2 baking sheets. 6. Bake until the chips look crisp, 10 to 15 minutes, rotating the baking sheets halfway through. Per serving (based on 4 servings): Calories: 67; Total Fat: 4 grams; Saturated Fat: 0.5 grams; Protein: 2 grams; Total carbohydrates:7 grams; Sugar: 0 grams; Fiber: 2 grams; Cholesterol: 0 milligrams; Sodium: 171 milligrams
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