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Peppered Kale Chips

Makes: 4 servings Yield: 1/2 cup each
Prep 10 mins Bake 300°F 22 mins
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,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 9,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • 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 (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • 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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