Peppered Kale Chips

22 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
  • Yields: 1/2 cup each
  • Prep: 10 mins
  • Bake: 22 mins 300°F
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Peppered Kale Chips
bunch (12 ounces) fresh kale
tablespoon olive oil
teaspoon salt
teaspoon coarse ground black pepper
teaspoon cayenne pepper (optional)
  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 Kitchen

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)
    Per serving:
  • 73 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 0 mg chol.,
  • 182 mg sodium,
  • 9 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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