Rating: 4 stars
33 Ratings
  • 5 star values: 21
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 4

Kale chips are veggie-centric appetizers or snacks. Sprinkle with black and cayenne pepper.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

bake:
22 mins
total:
32 mins
prep:
10 mins
Servings:
4
Yield:
1/2 cup each
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°F. Line two large baking sheets with parchment paper; set aside.

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  • 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.

Tip:

Store cooled chips in an airtight container. If necessary, re-crisp the chips by baking them in a 325°F oven for 3 to 4 minutes.

Nutrition Facts

73 calories; fat 4g; saturated fat 1g; carbohydrates 9g; mono fat 3g; poly fat 1g; insoluble fiber 2g; sugars 2g; protein 3g; vitamin a 12730.6IU; vitamin c 100.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.2mg; folate 24.2mcg; sodium 182mg; potassium 382mg; calcium 121.2mg; iron 1.4mg.
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