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Peppered Kale Chips
Ingredients
- 1 bunch (12 ounces) fresh kale
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 1/8 teaspoon cayenne pepper (optional)
Directions
1. Preheat oven to 300 degrees F. Line two large baking sheets with parchment paper; set aside.
2. Remove and discard thick stems from kale. Tear leaves into bite-size pieces. Rinse and dry in a salad spinner or pat dry with paper towels.
3. In a large bowl combine kale, oil, salt, black pepper, and, if desired, cayenne pepper, massaging with your hands to thoroughly coat. Arrange in a single layer on the prepared baking sheets. Bake for 20 minutes. Stir gently. Bake for 2 to 4 minutes more or until completely dry and crisp, being careful not to burn.
From the Test KitchenTip:
- Store cooled chips in an airtight container. If necessary, re-crisp the chips by baking them in a 325 degrees F oven for 3 to 4 minutes.
Nutrition Facts
(Peppered Kale Chips)
- Servings Per Recipe 4,
- cal. (kcal) 73,
- Fat, total (g) 4,
- sat. fat (g) 1,
- carb. (g) 9,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 2,
- pro. (g) 3,
- vit. A (IU) 12731,
- vit. C (mg) 100,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- sodium (mg) 182,
- Potassium (mg) 382,
- calcium (mg) 121,
- iron (mg) 1,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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