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

Source: Better Homes and Gardens

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Andy Lyons

Recipe Summary

prep:
10 mins
bake:
22 mins at 300°
Servings:
4
Yield:
1/2 cup each
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Ingredients

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Directions

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  • 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.

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  • 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; total fat 4g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterolmg; sodium 182mg; potassium 382mg; carbohydrates 9g; fiber 2g; sugar 2g; protein 3g; trans fatty acidg; vitamin a 12731IU; vitamin c 100mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 24mcg; vitamin b12mcg; calcium 121mg; iron 1mg.

Reviews (1)

33 Ratings
  • 5 star values: 21
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 4
Rating: Unrated
04/08/2013
Add a little grated parmesan cheese.