Crispy Kale Chips
The next time you’re craving potato chips, try these crispy kale chips instead! These kale chips are light, nutritious and so easy to make.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Snack
Cuisine: American
Diet: Low Calorie, Low Fat
Servings: 8
Calories: 43kcal
- 1 bunch curly or Tuscan kale (10-12 ounces)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
Preheat oven to 300°F.
Rinse and dry the kale leaves. Make sure the leaves are completely dry so that they crisp up nicely in the oven. Remove the stems and ribs, then cut or tear the leaves into large pieces. Toss the kale pieces in a large bowl with the olive oil and mix with your hands to make sure all of the pieces are coated. Season with salt.
Transfer the kale to 2 baking sheets, arranging the pieces in a single layer. Bake in the oven until crispy, 15-20 minutes. Watch them carefully during the last few minutes as they can burn quickly. Remove the tray from the oven and let the chips cool before serving. Enjoy!
Be sure to dry the kale leaves well before tossing them with the oil and salt. This will help them crisp up nicely in the oven.
To store kale chips, first be sure to let them cool down completely. This helps keep them crispy. Then, store them in an airtight container at room temperature for 2-3 days.
Serving: 0g | Calories: 43kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 309mg | Potassium: 118mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 3372IU | Vitamin C: 32mg | Calcium: 86mg | Iron: 1mg