Kale Chips

Kale Chips

Makes: 4 servings, about 2 cups each
Active Time: 25 minutes
Total Time: 25 minutes

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

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Ingredients

  • 1 large bunch kale, tough stems removed, leaves torn into pieces (about 16 cups)
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt

Preparation

  1. Position racks in upper third and center of oven; preheat to 400°F.
  2. 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.)
  3. 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 & Notes

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

Nutrition Facts

  • Servings Per Recipe 4
  • Amount Per serving
  • Calories 110
  • % Daily values *
  • 8% Total Fat 5g
    • 5% Saturated Fat 1g
    • Trans Fat 0g
    • Monounsaturated Fat 3g
  • 0% Cholesterol 0mg
  • 18% Potassium 642mg
  • 9% Sodium 210mg
  • 5% Total Carbohydrate 16g
    • 24% Dietary Fiber 6g
    • Sugars 4g
  • 10% Protein 5g

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Nutrients Calories 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Total Carbohydrate Equals 300g 375g
Dietary Fiber Equals 25g 30g

Recipe by EatingWell.com

© Meredith Corporation. All rights reserved. Used with permission.

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