Peppered Kale Chips
bunch (12 ounces) fresh kale
tablespoon olive oil
teaspoon coarse ground black pepper
teaspoon cayenne pepper (optional)
- Preheat oven to 300 degrees F. Line two large baking sheets with parchment paper; set aside.
- 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.
- 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