Baked Kale Chips
Yield: 4 servings
Calories: 88kcal
Crunchy baked kale chips are a healthy snack. Lacinato kale leaves are cut into large strips, then tossed with olive oil and seasonings.
Ingredients
- 16 ounces Lacinato kale
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon (2 g) kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon black pepper
Special Equipment
Instructions
- Position oven racks to the upper-middle and lower-middle position.
- Preheat oven to 200ºF (93ºC).
- Place wire racks on top of two separate baking sheets.
- Remove the stems from the kale and cut into 3-inch pieces.
- Wash and dry the pieces several times in a salad spinner.
- Working in batches dry the kale in between two kitchen towels or paper towels. Press down to dry as much as possible.
- Transfer kale to a large bowl and toss with olive oil. Use your fingers to ensure that the leaves are evenly coated.
- Combine salt, garlic powder, onion powder, and pepper in a small bowl.
- Gradually sprinkle over the kale, tossing between each addition to evenly coat the leaves.
- Divide the kale among the two baking sheets, spreading the leaves out in a single layer.
- Bake for 30 minutes and then rotate the trays.
- Bake until lightly browned on the edges and very crisp, about 15 to 30 additional minutes.
- Cool the chips on the wire rack before serving.
Notes
- Recipe Yield: About 3 cups
- Serving Size: About ¾ cup
- You need about 8 cups of cut raw kale for this recipe.
- Store in an airtight container at room temperature for up to 2 weeks.
Nutrition
Calories: 88kcal | Carbohydrates: 10g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 334mg | Potassium: 557mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11328IU | Vitamin C: 136mg | Calcium: 170mg | Iron: 2mg
Recipe Link